Food Allergies and Intolerance

Food allergy is a public health issue that has considerably raised worldwide within the past decade, affecting consumers quality of life and creating increasing demands on health service resources. Despite recent advances in several areas of diagnosis and treatment, our cognition of the fundamental mechanisms of the illness stay limited i.e., not at pace with the exponential range of latest cases and also the explosion of new technologies.
Allergies, outlined as an adverse immunologic response to food proteins. Additionally to well-recognized acute allergic reactions and anaphylaxis triggered by immune globulin antibody–mediated immune responses to food proteins, there's an increasing recognition of cell-mediated disorders like eosinophilic gastroenteropathies and food protein–induced enterocolitis syndrome. We tend to gaining an increasing understanding of the pathophysiology of food allergic disorders and are commencing to comprehend how these result from a failure to establish or maintain normal oral tolerance. Several food allergens are characterised at a molecular level, and this information, combined with an increasing appreciation of the nature of humoral and cellular immune responses leading to allergy or tolerance, is leading to novel therapeutic approaches.
 

  • Recent advances in diagnosis of food allergy
  • Allergy manifestations and tolerance
  • Food allergy in infants and children
  • Common food allergies
  • Acute and long term management of food allergy
  • Diagnosis and management of food-induced anaphylaxis
  • Active treatment options

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