MANAGEMENT OF FOOD ALLERGY

Our present: options for the management of food allergy are avoidance and pharmacotherapy. There are, however, many promising perspectives f or better future management such as the more extensive use of hydrolyz ed and elemental formulas for therapy and prevention, or greater empha sis on diagnosis and treatment of accompanying diseases linked with in creased gut permeability. In selected situations, specific immunothera py might be helpful. Rapid progress is expected in the search for the conditions of induction of oral tolerance. The latest results in genet ic engineering can give us very effective tools for mass production of less allergenic foods with high nutritional Value - if all safety, st ability, productivity, and antigenicity problems can be solved. (C) Mu nksgaard 1998.