[Classification of food allergy: generalities]

Area of Science:

• Immunology
• Gastroenterology
• Clinical Medicine

Context:

• Rising global prevalence of food allergies and their varied clinical presentations.
• Distinguishing between immune-mediated food allergies and non-immune food intolerances.
• Understanding the increasing incidence of rare food-related disorders like protein-induced enterocolitis syndrome.

Purpose:

• To clarify the immunological basis of food allergies.
• To differentiate food allergies from food intolerances based on underlying mechanisms.
• To outline the classification of adverse food reactions, including IgE-mediated, non-IgE-mediated, and non-allergic types.

Summary:

• Food allergy involves an immune response to food proteins, contrasting with food intolerance's non-immune mechanisms.
• Adverse food reactions are categorized into IgE-mediated, non-IgE-mediated, mixed hypersensitivities, and non-allergic reactions (toxic, pharmacological, metabolic).
• Rare conditions like protein-induced enterocolitis syndrome and protein-induced allergic proctocolitis are increasing, with delayed reactions often affecting the digestive system.

Impact:

• Highlights the importance of accurate diagnosis to manage increasing food allergy cases.
• Provides a framework for understanding diverse adverse food reactions.
• Identifies the top eight major food allergens responsible for 90% of allergies: milk, eggs, soy, wheat, peanuts, tree nuts, fish, and shellfish.