Alergia a los alimentos

Abstract

Food allergies could be defined as an abnormal immunological response that occurs after contact with one or more foods to which some patients are sensitized; it is different from an intolerance. The foods that most commonly produce allergies vary between pediatric age (milk, egg) and adult age (fish, seafood, vegetables). Symptoms may vary from one patient to another, both in its form of presentation and severity. It will depend to a great extent on the physical and chemical characteristics of the food. It is essential to diagnose the molecular components involved in the symptoms in order to know the potential severity of exposure and cross-reactivity in order to determine the prognosis. Treatment is based on avoidance, treatment of symptoms when they occur, and, in some cases, oral tolerance. The use of biologics can be helpful in difficult cases and management of adrenaline autoinjectors is essential so that patients with severe reactions can be treated, if necessary.