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Food allergy in children
Amy M Scurlock1, Laurie A Lee, A Wesley Burks
1Pediatric Allergy and Immunology, University of Arkansas for Medical Sciences, 800 Marshall Street, Little Rock, AR 72207, USA.
Immunology and Allergy Clinics of North America
|May 10, 2005
Summary
Food allergies are a growing concern, affecting many US households. This review explores IgE-mediated, non-IgE-mediated, and mixed food hypersensitivity reactions.
Area of Science:
- Immunology
- Allergy and Immunology
- Clinical Medicine
Background:
- Food allergies are a significant public health concern in the US, impacting dietary choices in about 25% of households.
- Most recognized food allergic reactions involve immunoglobulin E (IgE)-mediated type I hypersensitivity.
- Non-IgE-mediated immune mechanisms also contribute to various hypersensitivity disorders.
Purpose of the Study:
- To review and categorize adverse food reactions.
- To differentiate between IgE-mediated, non-IgE-mediated, and mixed hypersensitivity reactions.
- To provide a comprehensive overview of food allergy mechanisms.
Main Methods:
- Literature review of immunological and clinical studies on food hypersensitivity.
- Analysis of mechanisms underlying IgE-mediated reactions.
- Examination of non-IgE-mediated and mixed hypersensitivity disorders.
Main Results:
- Detailed description of IgE-mediated food allergies, including common allergens and symptoms.
- Exploration of non-IgE-mediated conditions like food protein-induced enterocolitis syndrome (FPIES).
- Discussion of conditions with overlapping IgE and non-IgE characteristics.
Conclusions:
- Understanding the diverse mechanisms of food hypersensitivity is crucial for accurate diagnosis and management.
- Adverse food reactions encompass a spectrum from IgE-mediated to non-IgE-mediated pathways.
- Further research is needed to fully elucidate mixed hypersensitivity reactions.