FOOD ALLERGIES

Food allergic reactions affect about 2% of the general population (slightly higher in young children), although they are perceived to be much more frequent. In young children, allergic gastroenteropathies constitute approximately one half of the food allergic reactions. With increasing information about the presentation, natural history, histologic findings, and immunologic mechanisms involved in allergic gastroenteropathies, specific disease entities can be defined. Recent information suggests that certain prophylactic strategies may be effective in preventing some food allergic disorders and that institution of appropriate therapeutic modalities generally leads to prompt resolution of symptoms and eventual loss of specific food allergies.