[Food allergy, key points for clinical practice]

Food allergy is an immune reaction that occurs frequently at a pediatric age; its prevalence is higher in industrialized countries, affecting 8% of the population in average. The most frequently involved foods are: milk, chicken eggs, soy, peanuts, fish, wheat, seafood, and dried fruits. Food allergies can be divided into three groups: IgE-mediated, non-IgE-mediated, and mixed food allergy. The symptoms will depend on the immunological mechanisms and they can be divided into immediate or delayed symptoms; immediate symptoms appear during the first two hours after the intake, and delayed symptoms appear after the second hour and up to 72 hours. The diagnosis of food allergies requires the medical history of the patient, a physical examination, and laboratory tests; a misdiagnosis can lead to unnecessary elimination diets. The gold standard is the double-blind, placebo-controlled oral food challenge. The main treatment is food restriction, in which the entailed nutritional and psychological implications must be taken into account. Another treatment option is oral immunotherapy, which is recommended for patients who cannot carry out an elimination diet due to its significant impact on the quality of life.