Food Allergy

2016/02/28 by Shridhar K. Sathe, Changqi Liu, Valerie D. Zaffran · 1 citation
Medicine · #Food Allergy and Anaphylaxis Research #Allergic Rhinitis and Sensitization #Asthma and respiratory diseases #Food allergy #Allergy #Food allergens #Allergen #Environmental health #Immunology #Medicine

paper · doi:10.1146/annurev-food-041715-033308

openalex publication_date 2016/02/28 · openalex created_date 2022/05/12 · openalex updated_date 2026/07/28

Abstract

Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen. Variability of an individual's immune system further complicates attempts to understand allergen-antibody interaction. In this article, we briefly review food allergy occurrence, prevalence, mechanisms, and detection. Efforts aimed at reducing/eliminating allergens through food processing are discussed. Future research needs are addressed.

Citations

• Non–IgE-mediated gastrointestinal food allergy
• Precautionary labelling of foods for allergen content: are we ready for a global framework?
• Food allergy: Epidemiology, pathogenesis, diagnosis, and treatment
• Guidelines for the Diagnosis and Management of Food Allergy in the United States: Summary of the NIAID-Sponsored Expert Panel Report
• Allergen reference doses for precautionary labeling (VITAL 2.0): Clinical implications
• Update on food allergy
• Acute and long-term management of food allergy: systematic review

Cited by

• Food allergy [wikipedia]