Publication

Food allergies.

O'Leary, Paula F G
; 
Shanahan, Fergus
Author
O'Leary, Paula F G
 Shanahan, Fergus
Advisors
Editors
Other Contributors
Departments
Department of Medicine, Cork University Hospital, Clinical Sciences Building,, Wilton, Cork, Ireland. olearyp1@shb.ie
Date
2012-02-03T15:10:11Z
Date Submitted
Keywords
Other Subjects
Subject Mesh
Adult
Age Distribution
Allergens/adverse effects
Anaphylaxis/*diagnosis/*epidemiology/therapy
Animals
Child, Preschool
Food Hypersensitivity/*diagnosis/*epidemiology/therapy
Humans
Hypersensitivity, Delayed/*diagnosis/*epidemiology/therapy
Incidence
Infant
Ireland/epidemiology
Milk Hypersensitivity/diagnosis/epidemiology/therapy
Prognosis
Risk Assessment
Risk Factors
Severity of Illness Index
Sex Distribution
Skin Tests
Syndrome
Planned Date
Start Date
Collaborators
Principal Investigators
Alternative Titles
Publisher
URI
https://hdl.handle.net/10147/209023
Abstract
Adverse reactions to foods are commonly implicated in the causation of ill health. However, foreign antigens, including food proteins and commensal microbes encountered in the gastrointestinal tract, are usually well tolerated. True food allergies, implying immune-mediated adverse responses to food antigens, do exist, however, and are especially common in infants and young children. Allergic reactions to food manifest clinically in a variety of presentations involving the gastrointestinal, cutaneous, and respiratory systems and in generalized reactions such as anaphylaxis. Both IgE-mediated and non-IgE-mediated immune mechanisms are recognized. Important advances in the clinical features underlying specific food hypersensitivity disorders are reviewed.
Language
eng
Citation
Curr Gastroenterol Rep. 2002 Oct;4(5):373-82.
ISSN
1522-8037 (Print)
1522-8037 (Linking)
eISSN
ISBN
DOI
PMID
12228039
PMCID
Sponsorships
Funding Sources
Funding Amounts
Grant Identifiers
Methodology
Duration
Ethical Approval