Food Allergy

  • An immune system response to food resulting in an allergic reaction that can involve the skin, gastrointestinal, respiratory and cardiovascular systems.
  • Most commonly caused by milk, egg, wheat, soy, peanuts, tree nuts, fish and shellfish.
  • Any type of food can potentially cause an allergic reaction.
  • Reactions can range from very mild hives to a life-threatening reaction (Anaphylaxis) involving the respiratory or cardiovascular system.
  • Identifying and avoiding the foods that cause reactions is of paramount importance.
  • Identification is by history with confirmatory skin testing or blood testing with interpretation by an allergist.
  • Clinical trials for oral food desensitization are underway
  • Some patients may require oral food challenges to confirm the safety of food reintroduction.
  • Allergists help identify the offending food or foods, educate about avoidance, train the patient on when and how to use an epinephrine auto-injector and educate family and schools about the patient’s specific food allergies.

Schedule a Consultation

*All indicated fields must be completed.
Please include non-medical questions and correspondence only.

Scroll to Top