Abstract
Food hypersensitivity is estimated to be approximately 2% in adults and 8% in children. The incidence of perceived adult food hypersensitivity varies (1.4-30%) largely across the different countries. Allergen sensitization in different countries may be the result of interchange of genetic factors, cultural and dietary habits and or exposure to new allergenic products early in life. The diagnosis of food allergy is difficult due to lack of definitive laboratory test. The clinical observation is very important. The diagnosis and confirmation of adverse reaction to specific food should initially involve obtaining a good history of symptoms that may indicated the presence of food related adverse reaction. The diagnosis is confirmed by double blind placebo controlled food challenge test, which is difficult and may have sever reaction. Hence this test should be done in the hospital set up where the facilities to treat the allergic reactions are present.
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