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Food allergy. Mechanisms, diagnosis, and management in children
Jonathan M Spergel1, Nicholas A Pawlowski
1Allergy Section, Division of Immunologic and Infectious Diseases, Children's Hospital of Philadelphia, USA. spergel@email.chop.edu
Pediatric Clinics of North America
|February 6, 2002
Abstract:
We eat approximately two to three tons of food in our lifetime, but most people do not have an adverse reaction to foods. Many people believe that they have an allergic reaction to foods; however, the actual incidence confirmed by history and challenges suggests a prevalence rate closer to 2% to 8% in young infants and less than 2% in adults.