An update on food allergy

Abstract

The present review serves to address food allergy, which is a common problem encountered by the general pediatrician. Between 4 and 6% of US children have an allergic reaction to at least one food, and the prevalence of some food allergies appears to be increasing. A combination of genetic influences, characteristics of food antigen processing, and timing of food introduction may influence the development of food allergy. Avoidance of highly allergenic foods beyond 4-6 months may not be effective at preventing the development of food allergy in most children, and the effect of specific early introduction of allergenic foods is being investigated. Oral immunotherapy is under investigation but may be limited in future use by several factors, including a significant rate of allergic reactions. Current management of food allergy focuses on accurate diagnosis, appropriate counseling regarding strict allergen avoidance with review of available educational resources, emergency preparedness, instruction on the use of self-injectable epinephrine, and ongoing surveillance for the possible development of tolerance.