FOOD ALLERGY

Abstract

Food allergy is common worldwide. However, its prevalence is not known
exactly. Hypersensitivity to other allergens, allergic diseases in relatives, higher socioeconomic status and male sex can predispose this form of allergy. The most common food which causes hypersentivity is milk, eggs, wheat, fish, shellfish and nuts. Allergy usually develops by action of immunoglobulin (Ig) E, but cellular mechanisms also can be involved in pathogenesis of food hypersensitivity. Clinical manifestation varies from skin rash or bronchial obstruction to anaphylactic shock. Oral food challenge is the gold standard to confirm diagnosis of food allergy. However, because of severe complications during this test and lack of standardized protocols, it is performed not in all diagnostic centres. Skin prick tests, skin patch test, measurement of specific IgE level and elimination diet are performed in daily practice. The treatment is based on avoidance of food which causes allergic symptoms and use of medicines which relieve symptoms of allergy.