ABSTRACT
The incidence and prevalence of allergic reactions to foods are increasing, although the reasons are not understood. The natural history of food allergy varies, as some resolve spontaneously while others persist throughout life. This chapter reviews the major allergens of important food sources that are identified and well characterized at the molecular level. The chapter also discusses taxonomy and classification of animal and plant food allergens based on their protein families. Diagnostic methods for IgE-induced food allergens currently available and novel methods still under investigation are discussed. The current state of food allergy therapeutics—early introduction of allergenic foods, oral immunotherapy, sublingual immunotherapy, epicutaneous immunotherapy, and anti-IgE therapies—are reviewed along with a glimpse of emerging therapies currently in preclinical phases. Although several experimental treatments are promising, none are currently available for the practicing physician.
