Food Allergies

Overview

Journal Curr Treat Options Gastroenterol

Specialty Gastroenterology

Date 2007 Feb 15

PMID 17298763

Citations 3

Authors

Stephan C Bischoff

Affiliations

Soon will be listed here.

Abstract

Food incompatibilities affect approximately 20% of the general population in Western countries. In about one quarter of the affected children and one tenth of affected adults, the incompatibility is based on an allergy, that is, on an immunologically generated incompatibility reaction. Gastrointestinal symptoms occur in a third of these cases. Food allergies are caused by IgE-dependent or IgE-independent immunologic reactions, which lead to an inflammatory reaction, in which mast cells, eosinophilic granulocytes, and other cells are involved. Both genetic and environmental causes are under consideration. New findings concerning the interaction between the innate immune system and intestinal microflora have generated innovative therapeutic concepts, including the use of probiotics to prevent food allergies. The development of recombinant allergens and varieties of allergens will improve diagnostic possibilities and bring new therapeutic options, such as hyposensitization and induction of immunologic tolerance. Food intolerances (nonimmunologic food incompatibilities often caused by specific enzyme deficiencies) must be diagnostically differentiated from food allergies.

Citing Articles

Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions.

Altafini A, Roncada P, Guerrini A, Minkoumba Sonfack G, Accurso D, Caprai E Foods. 2022; 11(24).

PMID: 36553776 PMC: 9778485. DOI: 10.3390/foods11244034.

Follow-Up of a Rare Case of Eosinophilic Gastroenteritis Associated with Persistent Blood Eosinophilia and Multiple Food Allergies.

Leru P, Anton V, Muntean I, Neagoe C, Matei D Diagnostics (Basel). 2022; 12(6).

PMID: 35741191 PMC: 9221940. DOI: 10.3390/diagnostics12061381.

The Vagus Nerve in Appetite Regulation, Mood, and Intestinal Inflammation.

Browning K, Verheijden S, Boeckxstaens G Gastroenterology. 2016; 152(4):730-744.

PMID: 27988382 PMC: 5337130. DOI: 10.1053/j.gastro.2016.10.046.

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