A Brief Review On: Food Allergy
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 WHO PUBLISH WITH THIS JOURNAL AGREE TO THE FOLLOWING TERMS:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 Unported License. that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).