title: [Food allergy].
abstract: Food allergy is a growing health issue; its prevalence has exponentially increased in the past years, and it is situated around 4-5% of the general population. Health professionals will frequently have to deal with the management of affected patients. Only a minor number of foods cause the majority of allergic reactions. In Spain, milk, egg and fish are the most frequent sensitizers in children with food allergy; in adults, fruits and nuts, followed by fish and sea-food are the main food allergens. Clinical manifestations range from mild cutaneous reactions to life-threatening anaphylaxis. Therefore, an accurate diagnosis is crucial, as well as a correct medical treatment of reactions. Furthermore, patients and care-givers should be instructed on allergen avoidance and on the use of emergency kits in case of accidental ingestion.
authors.affiliation: Servicio de Medicina Interna, Hospital Universitari de la Vall d'Hebron, Barcelona, Spain. vcardona@comb.es
authors.forename: Victoria
authors.initials: V
authors.lastname: Cardona
authors.forename: Mar
authors.initials: M
authors.lastname: Guilarte
authors.forename: Olga
authors.initials: O
authors.lastname: Luengo
mesh_terms: D000485:Allergens / Q000009:adverse effects / Q000276:immunology; D005512:Food Hypersensitivity / Q000175:diagnosis / Q000503:physiopathology; D006801:Humans
chemical_list: D000485:Allergens