A Brief Review On: Food Allergy

  • Pankaj Usha Department of Pharmacology, Kota College of Pharmacy, Kota, Rajasthan, India.
  • Ranu Sharma Department of Pharmacology, Kota College of Pharmacy, Kota, Rajasthan, India.
  • Amit Viswas Department of Pharmacology, Kota College of Pharmacy, Kota, Rajasthan, India.
  • M. P Khinchi Department of Pharmacology, Kota College of Pharmacy, Kota, Rajasthan, India.
  • Parveen Shama Department of Pharmacology, Kota College of Pharmacy, Kota, Rajasthan, India.

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

Keywords: Food Allergy, Types, Mechanism, Diagnosis, Treatment, Awareness

Downloads

Download data is not yet available.
Statistics
351 Views | 521 Downloads
How to Cite
Usha, P., Sharma, R., Viswas, A., Khinchi, M., & Shama, P. (2017). A Brief Review On: Food Allergy. Asian Journal of Pharmaceutical Research and Development, 5(2), 1-6. Retrieved from https://www.ajprd.com/index.php/journal/article/view/331
Section
Review Articles

Most read articles by the same author(s)