Which Foods Cause Food Allergy and How Is Food Allergy Treated?

Fernández‐Rivas, Montserrat; Asero, R

doi:10.1016/b978-0-12-381988-8.00002-6

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Factors Influencing Peanut Allergy1

Introduction1

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2014

2019

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Article4

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Cited by 5 publications

(2 citation statements)

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“…Peanut allergy affects on average 1-2% of the world's population, but the prevalence varies between countries, with the highest rates in the US, Canada and the UK (1-3%) and the lowest in France, Denmark and Israel (0.2--0.7%) [Fernández-Rivas and Asero 2014]. However, the prevalence of peanut allergy is a growing problem worldwide, especially in developed countries [Vickery et al 2011].…”

Section: Factors Influencing Peanut Allergymentioning

confidence: 99%

Characteristics of the peanut chain in Europe – implications for peanut allergy

Prusak¹,

Schlegel-Zawadzka²,

Boulay³

et al. 2014

Acta Sci Pol Technol Aliment

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Section: Factors Influencing Peanut Allergymentioning

confidence: 99%

Characteristics of the peanut chain in Europe – implications for peanut allergy

Prusak¹,

Schlegel-Zawadzka²,

Boulay³

et al. 2014

Acta Sci Pol Technol Aliment

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“…In Russia, Estonia, and Lithuania; citrus fruits, apple, hazelnut, strawberry, fish, tomato, egg, and milk were common self-reported allergy. But, in Sweden and Denmark; tree nuts, apple, pear, kiwi, stone fruits, and carrot were the most common self-reported food allergy [6] For reasons that are not yet clear, 90% of hypersensitivity reactions are attributable to only eight major types of food: milk, eggs, shellfish (particularly crustaceans), peanuts, soybeans, tree nuts, and wheat [8]. [9].…”

Section: Introductionmentioning

confidence: 99%

The Progress of Food Allergy Concept, Classifications and Diagnosis

Kamal-Alahmad¹

2016

IJNFS

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Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy.

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