- 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.
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