engleski

Adverse reactions to food and clinical expressions of food allergY

Adverse reactions to foods are often in everyday life. They are divided in toxic and immunologic food reactions. The awareness of toxic food reactions on account of their prevalence among adverse reactions to food is essential in the aim of correct diagnosis. Enzymatic food intolerance, adverse reactions to food or food additives, pharmacological food intolerance, psychosomatic factors, food allergy with classical symptoms (anaphylaxis, urticaria-angioedema) atopic dermatitis, contact dermatitis (protein), upper and lower respiratory symptoms like rhinitis, asthma, gastrointestinal disorders (oral allergy syndrome, colic, nausea, vomiting, diarrhoea, abdominal pain) are discussed. Target organs can be the whole body including ear, eye, pharynx, skin, lung, joints and muscles. The gold standard in diagnosis is double blind placebo-controlled food challenge test. The diagnostic tools available for most food-related disorders are: skin prick test and radioallergosorbent. The treatment of food-induced e.g. urticaria consists of elimination the offending food or substance from the diet, use of antihistamines and immunotherapy.

adverse reactions to food; toxic and non-toxic food allergy

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