Published Paper Details:

Food allergy (FA) is one of the most common health problems worldwide and immunologically it has many aspects to be studied. Mechanism of Tolerance and Sensitization against food antigens are the main factors studied under the immunological basis of allergy. A better understanding of these responses is vital for development of new therapies. In this review, we have focused on the prominent types of FA and its immunological mechanisms along with a statistical comparison of these allergies. Most of the types of food allergies are IgE mediated and is also the main cause of anaphylaxis, diagnosis of which is by careful analysis of history and diagnostic tests, such as skin prick tests, serum-specific IgE and, if indicated, an oral food challenge. Once the allergen is identified, strict elimination of the offending food allergens from the diet is necessary, followed by identification of cross reactive food materials. This report emphasis on allergens from peanut, wheat, cow milk, soy, egg and shellfish; and their pathophysiology, diagnosis, and management.