Korean J Pediatr.  2012 May;55(5):153-158. 10.3345/kjp.2012.55.5.153.

Food allergy

Affiliations
  • 1Department of Pediatrics, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea. snuhan@skku.edu
  • 2Environmental Health Center for Atopic Diseases, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.

Abstract

Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy) or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy). Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens.

Keyword

Food allergy; Allergens; Cross reactions; Disease management

MeSH Terms

Allergens
Anaphylaxis
Child
Cooking
Cross Reactions
Dermatitis, Atopic
Disease Management
Food Hypersensitivity
Gastrointestinal Tract
Humans
Hypersensitivity
Infant
Korea
Nutritional Support
Prevalence
Proteins
Public Health
Allergens
Proteins
Full Text Links
  • KJP
Actions
Cited
CITED
export Copy
Close
Share
  • Twitter
  • Facebook
Similar articles
Copyright © 2024 by Korean Association of Medical Journal Editors. All rights reserved.     E-mail: koreamed@kamje.or.kr