With the rising prevalence of food allergies and their associated potentially fatal consequences, understanding the pathophysiology of food allergies along with their diagnosis and treatment remains a critical part of otolaryngologic practice.
Explore this issue:December 2009
During a miniseminar titled Food Allergy 2009: State of the Science at the American Academy of Otolaryngology- Head and Neck Surgery (AAO-HNS) 2009 annual meeting, sponsored by the Allergy and Immunology Committee, a panel of experts took on some tough issues of diagnosis and treatment that persist despite the large number of patients with food allergies that otolaryngologists see.
What Is Going On?
Patients with food allergies present with a spectrum of reactions, most of which represent a sensitivity to a given allergen through an immunological response either mediated by the immunoglobulin E (IgE) antigen or cell-mediated (see Table 1). Of these, IgE-mediated food reactions are the result of many of the most common food allergies with which patients present, such as peanut allergies.| | | Next → | Single Page