A closer look at food allergy and intolerance

Journal of the College of Physicians and Surgeons--Pakistan : JCPSP
Sheikh Arshad SaeedMian Zainul Sajadeen Urfy

Abstract

Food allergy is a condition prevalent in over 2 percent of the world's population. The topic has been subject to research from ancient Greek times and continues to attract modern scientific and medical communities. In susceptible individuals certain foods produce a wide spectrum of unwanted effects like eczema, asthma, and urticaria. The management of food allergy and intolerance chiefly involves elimination diets, accurate diagnosis and detecting the causative mechanism providing us with ample food for thought. In this article, we have attempted to summarize and simplify the research on the various aspects of food allergy and intolerance, and discuss the natural history, manifestations, mechanisms, diagnosis, and management of this condition affecting countless worldwide.

Related Concepts

Related Feeds

Atopic Dermatitis

Atopic dermatitis is a chronic inflammatory genetically determined disease of the skin marked by increased ability to form reagin (IgE), with increased susceptibility to allergic rhinitis and asthma, and hereditary disposition to a lowered threshold for pruritus. Discover the latest research on atopic dermatitis here.

Related Papers

The Journal of Allergy and Clinical Immunology
Erika von Mutius
Journal of the Indian Medical Association
Vihang N VahiaAmita A Shah
Academic Psychiatry : the Journal of the American Association of Directors of Psychiatric Residency Training and the Association for Academic Psychiatry
Cathleen CernyDelaney Smith
European Journal of Pharmacology
Agnes W BootsAalt Bast
© 2022 Meta ULC. All rights reserved