Food Allergy
Pathophysiology: Food allergies occur when the immune system mistakenly identifies certain proteins in food as harmful. The immune response can be immediate (IgE-mediated) or delayed (non-IgE mediated), leading to symptoms like hives, gastrointestinal issues, or anaphylaxis.
Common Food Allergens: The "big eight" allergens—peanuts, tree nuts, milk, eggs, soy, wheat, fish, and shellfish—account for the majority of food allergies. Understanding their prevalence and potential severity is crucial.
Diagnosis: Diagnostic tools include skin prick tests, where small amounts of allergen are introduced to the skin, serum-specific IgE tests to measure allergen-specific antibodies in the blood, and oral food challenges, where the patient consumes the suspected allergen under medical supervision.
Management: Management strategies involve strict avoidance of known allergens, developing an emergency action plan, and using medications like antihistamines for mild reactions and epinephrine auto-injectors for severe reactions (anaphylaxis).
Cross-Reactivity: Some individuals may react to related allergens due to similar protein structures. For instance, those with latex allergy may also react to foods like bananas, avocados, and kiwis—a phenomenon known as latex-fruit syndrome.
Emerging Therapies: Research is ongoing in areas like oral immunotherapy (OIT), which aims to increase tolerance to allergens by administering gradually increasing amounts of the allergen, and biologic therapies targeting specific components of the allergic response.
This post covers the points you need to know for your board exams as well as for teaching residents on the daily rounds. Medical professionals can't use the information here to treat their patients nor people can use the information her to treat themselves. If you are having any medical issues, contact your doctor or local emergency services.
For further reading check this book Health Professional's Guide to Nutrition Management of Food Allergies.