title: Japanese Guideline for Food Allergy 2014.
abstract: A food allergy is defined as "a phenomenon in which adverse reactions are caused through antigen-specific immunological mechanisms after exposure to given food." Various symptoms of food allergy occur in many organs. Food allergies are classified roughly into 4 clinical types: (1) neonatal and infantile gastrointestinal allergy, (2) infantile atopic dermatitis associated with food allergy, (3) immediate-type food allergy (urticaria, anaphylaxis, etc.), and (4) food dependent exercise-induced anaphylaxis and oral allergy syndrome (i.e., specific forms of immediate food allergy). The therapy for food allergies includes treatment of and prophylactic measures against hypersensitivity such as anaphylaxis. A fundamental prophylactic measure is the elimination diet. However, elimination diets should be used only if necessary because of the patient-related burden. For this purpose, it is very important that causative foods be accurately identified. There are a number of means available to identify causative foods, including the history taking, a skin prick test, detection of antigen-specific IgE antibodies in the blood, the basophil histamine release test, the elimination diet test, and the oral challenge test, etc. Of these, the oral challenge test is the most reliable. However, it should be conducted under the supervision of experienced physicians because it may cause adverse reactions, such as anaphylaxis.
authors.affiliation: Fujita Health University School of Medicine, Aichi, Japan.
authors.forename: Atsuo
authors.initials: A
authors.lastname: Urisu
authors.affiliation: Department of Allergy, Clinical Research Center for Allergology and Rheumatology, National Hospital Organization, Sagamihara National Hospital, Kanagawa, Japan.
authors.forename: Motohiro
authors.initials: M
authors.lastname: Ebisawa
authors.affiliation: Department of Allergy, Aichi Children's Health and Medical Center, Aichi, Japan.
authors.forename: Komei
authors.initials: K
authors.lastname: Ito
authors.affiliation: Aihara Allergy & Pediatric Clinic, Kanagawa, Japan.
authors.forename: Yukoh
authors.initials: Y
authors.lastname: Aihara
authors.affiliation: Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts, Kyoto, Japan.
authors.forename: Setsuko
authors.initials: S
authors.lastname: Ito
authors.affiliation: University of Fukui, Fukui, Japan.
authors.forename: Mitsufumi
authors.initials: M
authors.lastname: Mayumi
authors.affiliation: Chiba Rosai Hospital, Chiba, Japan.
authors.forename: Yoichi
authors.initials: Y
authors.lastname: Kohno
authors.affiliation: Heisei College of Health Science, Gifu, Japan.
authors.forename: Naomi
authors.initials: N
authors.lastname: Kondo
mesh_terms: D000284:Administration, Oral; D000485:Allergens / Q000008:administration & dosage / Q000009:adverse effects / Q000276:immunology*; D005502:Food / Q000009:adverse effects; D005512:Food Hypersensitivity / Q000175:diagnosis* / Q000178:diet therapy; D006801:Humans; D007114:Immunization; D007564:Japan; D012698:Serologic Tests; D012882:Skin Tests
chemical_list: D000485:Allergens