A BRIEF REVIEW ON: FOOD ALLERGY
Journal Title: Asian Journal Of Pharmaceutical Research and Development - Year 2017, Vol 5, Issue 2
Abstract
Food allergy is used to describe an adverse immunologic response to a food protein. It is important to distinguish food allergy from other non-immune mediated adverse reactions to foods, particularly since more than 20% of adults and children alter their diets due to perceived food allergy. Any substance that triggers allergic reactions called an allergen. Allergens “invade” the body by being inhaled, swallowed or injected, or they may be absorbed through the skin. Common allergens include pollen, dust and mold. Allergies are among the nations most common and costly health problems. Clinical involvement of three to ten food allergens may be observed. Sometimes over 20 foods are involved. Having only one or two foods as allergens is rare. Often, large amounts of food in multiple findings may be necessary to produce allergic symptoms. Due to multiple foods and delayed onset of symptoms, the offending foods are rarely self diagnosed
Authors and Affiliations
Pankaj Usha
Keywords
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