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Food Allergy and Intolerance

  • John A. Anderson
Chapter
  • 111 Downloads
Part of the Current Clinical Practice book series (CCP)

Abstract

Adverse reactions to foods can be divided into two major groups: food allergy, which depicts an immunological, usually involving IgE, reaction to a food, and food intolerance, which involves all other adverse reactions, some of which are the result of unknown mechanisms, but none of which involves immune reactions (Table 1). Food anaphylaxis is an IgE-mediated, generalized, clinical reaction to a food because of mast cell/basophil chemical mediator release after first sensitization and then re-exposure to the same food. Anaphylactoid reactions to a food or food additive clinically resemble food anaphylaxis, but do not involve IgE sensitization and are the result of direct chemical mediator release from the mast cell/basophil.

Keywords

Atopic Dermatitis Food Allergy Lactose Intolerance Food Challenge Natural Rubber Latex 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Suggested Reading

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© Springer Science+Business Media New York 2000

Authors and Affiliations

  • John A. Anderson

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