Food allergy. Part 1: Immunopathogenesis and clinical disorders

被引：603

作者：

Sampson, HA ^{[1
]}

机构：

[1] Mt Sinai Med Ctr, Dept Pediat, Jaffe Food Allergy Inst, New York, NY 10029 USA

来源：

JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY | 1999年 / 103卷 / 05期

关键词：

food allergy; hypersensitivity; food intolerance; urticaria; food-associated exercise-induced anaphylaxis; asthma; allergenic epitope; allergic eosinophilic gastroenteritis; enteropathy; dietary protein-induced enterocolitis; dietary protein-induced colitis; oral tolerance; atopic dermatitis; anaphylaxis; allergic rhinitis; pulmonary hemosiderosis; celiac disease; dermatitis herpetiformis;

D O I：

10.1016/S0091-6749(99)70411-2

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

Up to 8% of children less than 3 years of age and approximately 2% of the adult population experience food-induced allergic disorders. A limited number of foods are responsible for the vast majority of food-induced allergic reactions: milk, egg, peanuts, fish, and tree nuts in children and peanuts, tree nuts, fish, and shellfish in adults. Food-induced allergic reactions are responsible for a variety of symptoms involving the skin, gastrointestinal tract, and respiratory tract and may be caused by IgE-mediated and non-IgE-mediated mechanisms. In part 1 of this series, immunopathogenic mechanisms and clinical disorders of food allergy are described.

引用

页码：717 / 728

页数：12

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