Food Allergies

S. L. Taylor; J. L. Baumert

doi:10.1016/B978-0-12-384947-2.00305-6

Food Allergies

S. L. Taylor, J. L. Baumert

Food Science and Technology

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Scopus citations

Abstract

Food allergies are individualistic adverse reactions, mediated by abnormal responses of the immune system to specific proteins contained in certain foods. Food allergies affect only a small percentage of the population. The symptoms of IgE-mediated food allergies range from mild to severe and life-threatening. Peanuts, tree nuts, crustacean shellfish, fish, milk, eggs, soybeans, and wheat are the most common causes of IgE-mediated food allergies. IgE-mediated food allergies are treated with specific avoidance diets.

Original language	English (US)
Title of host publication	Encyclopedia of Food and Health
Publisher	Elsevier Inc.
Pages	737-742
Number of pages	6
ISBN (Electronic)	9780123849533
ISBN (Print)	9780123849472
DOIs	https://doi.org/10.1016/B978-0-12-384947-2.00305-6
State	Published - Sep 14 2015

Keywords

Avoidance diet
Food allergy
IgE
Mechanism
Persistence
Prevalence
Prevention
Threshold

ASJC Scopus subject areas

General Medicine

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10.1016/B978-0-12-384947-2.00305-6

Cite this

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title = "Food Allergies",

abstract = "Food allergies are individualistic adverse reactions, mediated by abnormal responses of the immune system to specific proteins contained in certain foods. Food allergies affect only a small percentage of the population. The symptoms of IgE-mediated food allergies range from mild to severe and life-threatening. Peanuts, tree nuts, crustacean shellfish, fish, milk, eggs, soybeans, and wheat are the most common causes of IgE-mediated food allergies. IgE-mediated food allergies are treated with specific avoidance diets.",

keywords = "Avoidance diet, Food allergy, IgE, Mechanism, Persistence, Prevalence, Prevention, Threshold",

author = "Taylor, {S. L.} and Baumert, {J. L.}",

year = "2015",

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AU - Taylor, S. L.

AU - Baumert, J. L.

PY - 2015/9/14

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AB - Food allergies are individualistic adverse reactions, mediated by abnormal responses of the immune system to specific proteins contained in certain foods. Food allergies affect only a small percentage of the population. The symptoms of IgE-mediated food allergies range from mild to severe and life-threatening. Peanuts, tree nuts, crustacean shellfish, fish, milk, eggs, soybeans, and wheat are the most common causes of IgE-mediated food allergies. IgE-mediated food allergies are treated with specific avoidance diets.

KW - Avoidance diet

KW - Food allergy

KW - IgE

KW - Mechanism

KW - Persistence

KW - Prevalence

KW - Prevention

KW - Threshold

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M3 - Chapter

AN - SCOPUS:85042823648

SN - 9780123849472

SP - 737

EP - 742

BT - Encyclopedia of Food and Health

PB - Elsevier Inc.

ER -

Food Allergies

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

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