TY  - CHAP
M1  - Book, Section
TI  - Allergic Gastroenteropathies and Eosinophilic Gastrointestinal Diseases
A1  - Nguyen, Nathalie
A1  - Furuta, Glenn T.
A2  - Kline, Mark W.
PY  - 2018
T2  - Rudolph's Pediatrics, 23e
AB  - Adverse  reactions  to  foods  are  classified  into  3  categories:  food  anaphylaxis,  food  hypersensitivity,  and  food  intolerance.  Anaphylaxis  and  hypersensitivity  involve  allergic  mechanisms,  whereas  intolerance  is  a  reproducible  nonallergic  response.  Allergic  food  reactions  may  be  broadly  divided  into  immunoglobulin  (Ig)  E–mediated  (eg,  anaphylaxis)  or  non–IgE-mediated  (eg,  celiac).  Food  anaphylaxis  is  an  IgE-mediated  reaction  of  rapid  onset  (within  minutes)  and  includes  classic  anaphylaxis  and  oral  allergy  syndrome.  Food  hypersensitivity  includes  immunologic  reactions  that  are  typically  delayed  and  cell-mediated  with  or  without  IgE  antibody  involvement  including  food  protein-induced  enterocolitis  syndrome  (FPIES),  food  protein-induced  proctocolitis,  and  celiac  disease.  Food  intolerance  represents  an  abnormal,  nonallergic  physiologic  response  including  idiosyncratic  (monosodium  glutamate),  metabolic  (galactosemia),  digestive  (lactase  deficiency),  pharmacologic  (caffeine),  toxic  (Bacillus  cereus),  organ  based  (irritable  bowel  syndrome),  or  behavioral  (food  texture  aversion)  reactions.  Food  allergic  gastroenteropathies  are  characterized  by  common  gastrointestinal  (GI)  symptoms  that  occur  with  ingestion  of  food  allergens.  The  2  most  common  allergic  GI  diseases  are  allergic  proctocolitis  (AC)  and  FPIES.  Since  the  clinical  phenotype  of  patients  with  AC  and  FPIES  are  so  distinct,  GI  mucosal  biopsies  are  typically  not  necessary  to  make  these  diagnoses.  
SN  - 
PB  - McGraw-Hill Education
CY  - New York, NY
Y2  - 2024/04/19
UR  - accesspediatrics.mhmedical.com/content.aspx?aid=1182908565
ER  -