Food Allergy

A food allergy is a medical condition where exposure to a specific food triggers a harmful immune response. The immune system mistakenly identifies proteins in the food as dangerous, leading to the production of antibodies called immunoglobulin E (IgE). Subsequent exposure to the allergen causes these antibodies to release chemicals like histamine, causing symptoms ranging from mild, such as hives or gastrointestinal discomfort, to severe, like anaphylaxis—a life-threatening systemic reaction. Common food allergens include nuts, shellfish, eggs, and dairy. Diagnosis typically involves a combination of patient history, elimination diets, skin prick tests, and blood tests measuring specific IgE levels.

Management of food allergies primarily involves avoiding the offending foods. Patients must be educated on how to read food labels and ensure safe meal preparation. For accidental exposures, treatments may include antihistamines for mild reactions and emergency administration of epinephrine (via an auto-injector) for anaphylaxis. Some individuals may undergo allergen immunotherapy, which aims to desensitize the immune system to the food allergen. Continuous research is being done on oral immunotherapy (OIT) and other treatments to improve the quality of life for those with food allergies.