Food Allergy

Definition

Immune-mediated adverse reaction to specific food proteins, mediated by IgE antibodies, causing symptoms ranging from oral allergy syndrome to anaphylaxis.

How it works

Food allergies develop when the immune system mistakenly recognizes food proteins as threats, producing IgE antibodies that bind to mast cells and basophils. Upon re-exposure, cross-linking occurs, triggering degranulation and release of histamine and other mediators causing allergic symptoms. Reactions can occur within minutes to two hours and range from mild itching and swelling to severe anaphylaxis requiring epinephrine. Common allergens include peanuts, tree nuts, shellfish, fish, eggs, milk, soy, and wheat. The primary treatment is strict allergen avoidance combined with emergency action planning. Nutritional management requires identifying safe alternatives to maintain balanced nutrition.

Role

Indicates pathological immune response requiring strict allergen avoidance to prevent potentially life-threatening reactions.

Examples

• Peanut or tree nut consumption
• Shellfish ingestion
• Egg-based products
• Milk or wheat exposure in susceptible individuals

Recommendations

Maintain strict avoidance of identified allergens through careful label reading and allergen awareness in food preparation. Carry epinephrine auto-injectors if at risk for anaphylaxis. Work with allergist and dietitian to identify nutritionally adequate substitutes and ensure balanced diet.

Key takeaway

Food allergy management requires complete allergen avoidance, emergency preparedness with epinephrine, and professional guidance to maintain nutritional adequacy.

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