Food allergy: A review

Divya Seth, Pavadee Poowutikul, Milind Pansare, Deepak Kamat

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


Food allergy is an important public health problem that affects children and adults, and it has been increasing in prevalence in the last 2 to 3 decades. The symptoms can vary from mild to severe, and in extreme cases food allergy can lead to anaphylaxis, which is a life-threatening allergic reaction. Currently, there is no cure for food allergy. Management of food allergy includes allergen avoidance or emergency treatment. The eight most common food allergens are eggs, milk, peanuts, tree nuts, soy, wheat, crustacean shellfish, and fish, all of which are frequently consumed in the US. Thus, patients and their families must remain constantly vigilant, which can often be stressful. Moreover, nonallergic food reactions, such as food intolerance, are commonly mistaken as food allergies. This article highlights risk factors, natural history, diagnosis, and management of food allergy.

Original languageEnglish
Pages (from-to)e50-e58
JournalPediatric Annals
Issue number1
StatePublished - Jan 2020


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