[Reactions to food].
Adverse reactions to food occur in about 1-2% of the population, but are reported more frequently by patients. Most reactions to food are not caused by allergy. IgE-mediated food reactions are well known and of major clinical significance owing to their potentially dangerous, even life-threatening character. Adverse reactions to food can also be caused by immunological mechanisms other than IgE-mediated reactions such as, enzyme deficiencies, active pharmacological substances in food and psychological mechanisms. Double-blind provocation is the only way to diagnose a positive reaction to a food item with some certainty. Regretably no objective measures for food reactions exist.
Halvorsen
R
R
Voksentoppen Senter for astma og allergi, Oslo.
Eggesb M
Botten
G
G
D002446:Celiac Disease / Q000150:complications; D005503:Food Additives / Q000009:adverse effects; D005512:Food Hypersensitivity / Q000209:etiology* / Q000276:immunology / Q000523:psychology; D006801:Humans; D006969:Hypersensitivity, Immediate / Q000209:etiology; D007787:Lactose Intolerance / Q000150:complications
D005503:Food Additives
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