TY  - CHAP
M1  - Book, Section
TI  - Food Allergy
A1  - Hay, Jr, William W.
A1  - Levin, Myron J.
A1  - Deterding, Robin R.
A1  - Abzug, Mark J.
PY  - 2017
T2  - Quick Medical Diagnosis & Treatment Pediatrics
AB  - Most  common  IgE-associated  food  allergens  in  children  are  milk  egg,  peanut,  soy,  wheat,  tree  nuts,  fish,  and  shellfishIn  older  patients,  fish,  shellfish,  peanut,  and  tree  nuts  are  most  often  involved  in  allergic  reactions,  and  may  be  lifelong  allergiesThe  highest  prevalence  of  food  allergy  is  found  in  children  with  moderate  to  severe  atopic  dermatitis,  with  approximately  35%  affected,  whereas  chronic  conditions  such  as  urticaria  and  asthma  are  much  less  likely  due  solely  to  food  allergy.Causes  of  food  allergyIgE-mediatedGastrointestinal:  Pollen-food  allergy  syndrome,  immediate  gastrointestinal  anaphylaxisCutaneous:  Urticaria,  angioedema,  morbilliform  rashes,  and  flushingRespiratory:  Acute  rhinoconjunctivitis,  acute  wheezingGeneralized:  Anaphylactic  shockMixed  IgE-  and  non–IgE-mediatedGastrointestinal:  Eosinophilic  esophagitis/gastroenteritis/colitisCutaneous:  Atopic  dermatitisRespiratory:  AsthmaNon–IgE-mediatedGastrointestinal:  Food  protein–induced  enterocolitis,  proctocolitis,  and  enteropathy  syndromes;  celiac  diseaseCutaneous:  Contact  dermatitis,  dermatitis  herpetiformisRespiratory:  Food-induced  pulmonary  hemosiderosis  (Heiner  syndrome)  
SN  - 
PB  - McGraw-Hill Education
CY  - New York, NY
Y2  - 2024/04/25
UR  - accesspediatrics.mhmedical.com/content.aspx?aid=1145455493
ER  -