Abstract
Food allergy (FA) is rapidly increasing in industrialised countries. In France out of a population of 62 millions, 3 millions are suffering from allergic diseases (5%). FA may be defined as an adverse reaction to food proteins mostly IgE mediated but also non-IgE mediated. FA represents 4% of allergic hypersensitivities and has increased more rapidly than asthma during these past ten years, due to the profound changes in eating habits, consumption of new exotic foods and progress in food technology. Prevalence which means the study of the number of cases (old and new) of diseases in a fixed population is varying with different countries. Questionnaires are used to search FA, and double blind oral challenges are still considered as the gold standard procedures. The results obtained in Great Britain, Holland and France vary from 2 to 4%. FA is more frequent in childhood. Its incidence is estimated at 5 to 10% in children under eight years, whereas it may affect 3% of adults. In children five food common allergens are responsible of 82% of FA: hen's egg, peanut, cow's milk, mustard and fish. Peanut, the main food allergen after three years of age, is the most frequent cause of anaphylaxis. Allergy to cow's milk represents more than 1% up to 30 months. Chronologically, FA affects the gastrointestinal tract, the skin and the respiratory system, which all together define “the Atopic March”.
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