Update in gastrointestinal allergic diseases

Food allergy or hypersensitivity is defined as an adverse reaction to food protein which is immune mediated. Without standard definitions and reliable tests for many forms of allergic disease of the bowel, studies are difficult to interpret. The proceedings of a recent workshop on the classification of adverse immunologic reactions to foods provide the framework for this review. Recent studies have helped define the clinical spectrum and natural history of IgE and non-IgE-mediated food allergy, and provide insight into underlying pathophysiology and dietary management.