Prakt. Lékáren. 2017; 13(1e) [Med. praxi. 2016;13(5):242-247]

Allergologist΄s point of wiev on food allergies

Eliška Kopelentová^{1, 2}, Eva Vernerová²

¹ Ambulance alergologie a klinické imunologie, ON Kolín

² Ústav imunologie 2. lékařské fakulty a Fakultní nemocnice UK a FN Motol, Praha

Food allergies are adverse food reactions, in which immunologic mechanisms have been demonstrated. Food allergies are usually characterizedas IgE mediated (immediate) and/or non IgE mediated (delayed, cell – mediated). Food intolerances are responsible for most adversefood reactions and are categorized as enzymatic, pharmacologic or idiopathic food intolerances. Adult patients mainly acquire food allergyvia primary sensitization to inhalant allergens on the basis of cross reactivity between proteins in inhalant sources and in food. Pollen-foodsyndrom is the most frequent cause of food allergies in adults. Nuts, fruits and vegetables are some of the most important elicitors of food allergy in this age group. Allergy symptoms are varied from mild (oral allergy syndrom) to severe, life threatening (anaphylaxis). Food-dependentexercise induced anaphylaxis is a special form of anaphylaxis. Eosinophilic esophagitis is recently recognised form of panesofagitis thatis closely associated with food allergy.

Keywords: food allergy, food intolerance, cross reactivity, oral allergy syndrome, anaphylaxis, eosinophilic esophagitis

Received: January 22, 2018; Accepted: June 11, 2018; Prepublished online: June 11, 2018; Published: April 1, 2017  Show citation