FOOD ALLERGIES

Course overview

FOOD ALLERGY IS DEFINED AS AN IMMUNE REACTION TO PROTEINS IN THE FOOD AND CAN BE IMMUNOGLOBULIN (IG)E-MEDIATED OR NON-IGE-MEDIATED. IGE-MEDIATED FOOD ALLERGY IS A WORLDWIDE HEALTH PROBLEM THAT AFFECTS MILLIONS OF PERSONS AND NUMEROUS ASPECTS OF A PERSON'S LIFE. ALLERGIC REACTIONS SECONDARY TO FOOD INGESTION ARE RESPONSIBLE FOR A VARIETY OF SYMPTOMS INVOLVING THE SKIN, GASTROINTESTINAL TRACT, AND RESPIRATORY TRACT. THIS ACTIVITY REVIEWS THE PATHOPHYSIOLOGY AND PRESENTATION OF FOOD ALLERGIES AND HIGHLIGHTS THE ROLE OF THE INTERPROFESSIONAL TEAM IN ITS MANAGEMENT.