Adverse reactions to foods

Over the past 20 years, food allergy has emerged as an important clinical problem in Westernized countries. Not only has food allergy prevalence almost doubled but its severity and scope have increased. Consequently, research focusing on characterization, mapping, and cloning of food allergens, as well as on deciphering the nature of immune responses to food allergens and the mechanisms of oral tolerance, has blossomed. It is hoped that this research will lead to the development of therapeutic modalities for food allergy in the near future. This article discusses the pathomechanism of food allergic reactions, classification and manifestations of clinical food allergic disorders, and an approach to diagnosis and management.