RT Book, Section
A1 Garcia-Lloret, Maria
A2 Rudolph, Colin D.
A2 Rudolph, Abraham M.
A2 Lister, George E.
A2 First, Lewis R.
A2 Gershon, Anne A.
SR Print(0)
ID 7018687
T1 Chapter 194. Food Allergy
T2 Rudolph's Pediatrics, 22e
YR 2011
FD 2011
PB The McGraw-Hill Companies
PP New York, NY
SN 978-0-07-149723-7
LK accesspediatrics.mhmedical.com/content.aspx?aid=7018687
RD 2024/04/19
AB Food  allergies,  defined  as  adverse  immune  responses  to  food  proteins,  are  an  increasingly  common  concern  in  the  pediatric  age  group.  Food  allergy  is  not  one  disease,  but  a  spectrum  of  clinicopathological  disorders.1  As  such,  its  manifestations  differ  significantly,  depending  on  the  immune  mechanism  involved  and  the  affected  target  organ,  ranging  from  the  prototypical  acute  urticaria/angioedema  to  chronic  conditions  such  as  eczema  or  failure  to  thrive.  Currently,  there  are  no  tests  that  can  reliably  predict  the  severity  of  a  food  allergic  reaction,  which  may  vary  with  similar  exposures  and  even  in  the  same  individual.  As  a  whole,  fatalities  are  rare,  but  they  do  occur.  Teenagers  are  particularly  vulnerable  because  they  undertake  unnecessary  risks  and  may  ignore  the  warning  signs  of  an  impending  severe  reaction.