Food Allergies
Food allergies are an adverse reaction to certain foods that are triggered by the body's immune system. They can occur when the body mistakes a harmless food for a harmful one and produces antibodies to fight it. Symptoms may include itching and swelling of the mouth and throat, hives, vomiting, and difficulty breathing. Severe reactions can lead to anaphylaxis, a potentially life-threatening condition that requires immediate medical attention. Food allergies affect between 4 and 6 percent of children, and up to 8 percent of adults in the United States. Diagnosis and management of food allergies involves identifying the specific food or ingredients to avoid and may include an elimination diet and food challenge, as well as the use of antihistamines and epinephrine for severe reactions.
← Journal of Food Science and Hygiene