Journal of Medicine and Life Science

Institute for Medical Science (제주대학교 의과학연구소)
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Food allergy

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  • Jaechun Lee (Department of Internal Medicine, Jeju National University College of Medicine) ;
  • Cheol-Woo Kim (Department of Internal Medicine, Inha University School of Medicine)
  • 이재천 (제주대학교 의과대학 내과학교실) ;
  • 김철우 (인하대학교 의과대학 내과학교실)
  • Received : 2022.08.29
  • Accepted : 2022.10.20
  • Published : 2022.12.31
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Abstract

Food allergy is one of the adverse food reactions, which is developed by immunological reactions. Food allergy is increasing in prevalence among children and adults. In the diagnosis, food challenge is confirmative with history and laboratory tests. Avoidance of culprit food is the only preventive method, especially in patients with severe symptoms. In some food allergies, cross-reactivity among allergens should be considered. Latex-fruit/vegetable syndrome and pollen food allergy syndrome are well-understood phenotypes of food allergy related to cross reaction. Red meat allergy is recently described as one of tick-borne diseases. In a rare phenotype of food-dependent exercise-induced anaphylaxis, factors affecting the absorption of food allergen are important in its pathophysiology.

Keywords

Acknowledgement

This work was supported by the 2022 education, research and student guidance grant funded by Jeju National University.

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