Food Allergies

Research output: Chapter in Book/Report/Conference proceedingChapter

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 languageEnglish (US)
Title of host publicationEncyclopedia of Food and Health
PublisherElsevier Inc.
Pages737-742
Number of pages6
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
DOIs
StatePublished - Sep 14 2015

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Keywords

  • Avoidance diet
  • Food allergy
  • IgE
  • Mechanism
  • Persistence
  • Prevalence
  • Prevention
  • Threshold

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Taylor, S. L., & Baumert, J. L. (2015). Food Allergies. In Encyclopedia of Food and Health (pp. 737-742). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384947-2.00305-6