title: [Food allergy].
abstract: The prevalence of food allergies increases in industrialized countries: 3% in general population, up to 6% of children. Food allergy has a genetic basis. The recent increase is thought to be due to a change in environmental factors, including changes in diet and reduced exposure to early childhood infection. Food allergies present with a wide spectrum of clinical manifestations, including anaphylaxis, urticaria, angioedema, atopic dermatitis, oral syndrome, asthma, rhinitis, gastrointestinal disorders. Diagnosis of food allergy is based on history, detailed dietary analysis, skin testing, measuring specific IgE, avoidance diet and challenge tests. The mainstay of diagnosis and management of food allergies is correct identification and avoidance of the offending antigen. Children often develop tolerance to cow's milk, egg, wheat by school age, whereas allergies to nuts, fish and seafood are generally not outgrown no matter at what age they develop.
authors: EA 3999 Maladies allergiques : diagnostic et thérapeutique Service de médecine interne, allergologie et immunologie clinique, CHU, Hôpital Central, 54035 Nancy Cedex. Courriel : g.kanny9chu-nancy.fr. g.kanny@chu-nancy.fr
authors: Gisile
authors: G
authors: Kanny
mesh_terms: D000485:Allergens; D005512:Food Hypersensitivity / Q000175:diagnosis* / Q000453:epidemiology / Q000628:therapy*; D006801:Humans; D012882:Skin Tests
chemical_list: D000485:Allergens