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Food Allergy
Adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.
Most common true food allergies in the U.S. are to milk, egg, peanut, tree nuts, soy, wheat, fish, shellfish, and sesame (now the 9th major allergen by federal law). IgE-mediated reactions can cause anaphylaxis. Non-IgE-mediated reactions include FPIES and eosinophilic esophagitis. Diagnosis combines history, skin prick testing, specific IgE, and oral food challenges. Treatment is allergen avoidance plus epinephrine auto-injectors; oral immunotherapy is emerging.
How each textbook covers it
duyff-complete-food-and-nutrition-guide-5e
Krause and Mahan's Food and the Nutrition Care Process, 16th ed. — Chapter 26
Most common true food allergies in the U.S. are to milk, egg, peanut, tree nuts, soy, wheat, fish, shellfish, and sesame (now the 9th major allergen by federal law). IgE-mediated reactions can cause anaphylaxis. Non-IgE-mediated reactions include FPIES and eosinophilic esophagitis. Diagnosis combines history, skin prick testing, specific IgE, and oral food challenges. Treatment is allergen avoidance plus epinephrine auto-injectors; oral immunotherapy is emerging.
Related terms
Anaphylaxis, FPIES, Oral Allergy Syndrome