1999/05/01 by Hugh A. Sampson, Sergi Rodríguez · 10 citations
Economics, Econometrics and Finance · Medicine · Social Sciences · #Allergy #Antibody #Art #Biology #Celiac Disease Research and Management #Environmental health #Eosinophilic Esophagitis #Fish <Actinopterygii> #Fishery #Food Allergy and Anaphylaxis Research #Food allergy #Gastrointestinal tract #Humanities #Immunoglobulin E #Immunology #Internal medicine #Medicine #Physical Education and Sports Studies #Physics #Population #Respiratory system #Respiratory tract #Sports Analytics and Performance #Sports and Physical Education Studies
paper · doi:10.1016/s0091-6749(99)70411-2
openalex publication_date 2012/01/01 · openalex created_date 2016/06/24 · openalex updated_date 2026/08/01
Up to 8% of children less than 3 years of age and approximately 2% of the adult population experience food-induced allergic disorders. A limited number of foods are responsible for the vast majority of food-induced allergic reactions: milk, egg, peanuts, fish, and tree nuts in children and peanuts, tree nuts, fish, and shellfish in adults. Food-induced allergic reactions are responsible for a variety of symptoms involving the skin, gastrointestinal tract, and respiratory tract and may be caused by IgE-mediated and non-IgE-mediated mechanisms. In part 1 of this series, immunopathogenic mechanisms and clinical disorders of food allergy are described.