title: Food allergy.
abstract: Food allergies affect up to 6% of young children and 3%-4% of adults. They encompass a range of disorders that may be IgE and/or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein-induced enterocolitis syndrome, food-induced proctocolitis, eosinophilic gastroenteropathies, and atopic dermatitis. Many complex host factors and properties of foods are involved in the development of food allergy. With recent advances in the understanding of how these factors interact, the development of several novel diagnostic and therapeutic strategies is underway and showing promise.
authors.affiliation: Division of Allergy and Immunology, Department of Pediatrics, Mount Sinai Hospital, New York, New York, USA. julie.wang@mssm.edu
authors.forename: Julie
authors.initials: J
authors.lastname: Wang
authors.forename: Hugh A
authors.initials: HA
authors.lastname: Sampson
mesh_terms: D000328:Adult; D000818:Animals; D010367:Arachis; D002648:Child; D002675:Child, Preschool; D004032:Diet; D005502:Food; D005512:Food Hypersensitivity / Q000175:diagnosis* / Q000628:therapy*; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D007223:Infant; D007231:Infant, Newborn; D008892:Milk; D008954:Models, Biological; D016032:Randomized Controlled Trials as Topic
chemical_list: D007073:Immunoglobulin E