ALLERGIC REACTIONS TO FOOD

Abstract

Food allergy is common disease that affects 11–26 million people in Europe. The incidence is estimated to be greater in children (5–8%) than the in adults (1–3%). Currently, the mechanisms of food allergy are not well characterized. There are a lot of open questions, for example: »Why do some individuals develop allergy to food? Why is some food more allergenic than other? Why do some children become tolerant?« Recognition of food allergy is largely based on symptoms and in a number of cases its recognition can be difficult. The spectrum of food allergy consists of a variety of different clinical presentations, and can range from chronic gastrointestinal symptoms to severe, life threatening, and anaphylactic reactions. The diagnosis of food allergy is mostly limited by the lack of reliable in vitro tests, especially for non-IgE mediated diseases. Currently, there is no safe and efficient treatment for food allergy, and the treatment relies on avoidance diets, that significantly affect the quality of life of allergic patients.