
FOOD ALLERGY: AN OVERVIEW
MEENAKSHI BHARKATIYA*, KAMAL SINGH RATHORE, ANKUR MAHESHWARI, SUNITA PANCHAWAT, R.K.NEMA
B.N.GIRLS' COLLEGE OF PHARMACY, UDAIPUR-RAJ. 31002
INTRODUCTION
Food allergy is recognized as a common worldwide problem, and, like other atopic disorders, its incidence seems to increase. In the past years, investigations of allergic food proteins and related immunological responses have moved to the molecular level, and the newly-found knowledge might provide novel experimental strategies for the laboratory diagnosis and the immuno-modulatory control of food-induced allergic reactions (1, 2).
Approximately 20% of the population alters their diet for a perceived adverse reaction to food, but the application of double-blind placebo-controlled oral food challenge, the "gold standard" for diagnosis of food allergy, shows that questionnaire-based studies overestimate the prevalence of food allergies. The clinical disorders determined by adverse reactions to food can be classified on the basis of immunologic or no immunologic mechanisms and the ...
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