ABSTRACT
Food allergies are recognized as a growing problem. Potentially allergenic compounds in milk, eggs, legumes, fruit, shellfish, fish, cereals, and tree nuts account for the vast majority of sensitivity to food. Overall, 5-8% of infants and children and 1-2% of adults (1,2) exhibit food allergies that range from mild rashes to severe, life-threatening anaphylaxis (3). The increased diversity of cuisines and food sources has created opportunities for much wider food choices, and with this there is a much greater potential to encounter a food that elicits a food allergy. An example of a new allergenic introduction is kiwi fruit. Kiwi fruit contains a potent allergen for about 5% of the population, who must practice avoidance because of sensitivity (4). However, avoidance of major foods such as wheat, dairy, eggs, and soybean that are most often cited as sources of food allergies is very difficult because these foods are a major component of most diets in industrialized countries. Other plant sources of allergens include peanuts, tree nuts, sesame, and sunflower. Although these foods are less prominent components of diets, they can provoke severe and sometimes lifethreatening anaphylaxis (Fig. 19.1).
