Introducing chemists to food allergy

Adverse reactions to food may be toxic or non toxic, depending on the susce ptibility to a certain food; non toxic reactions that involve immune mechan isms are termed allergy if they are IgE-mediated. If no immunological mecha nism is responsible, it is termed intolerance. The following disorders are considered a consequence of food allergy: gastrointestinal reactions (oral allergy syndrome, vomiting, diarrhea, protein-induced enterocolitic syndrom e, eosinophilic gastroenteritis); respiratory reactions (rhinitis, asthma, laryngeal edema); cutaneous reactions (urticaria-angioedema, atopic dermati tis); anaphylaxis. There is much recent evidence to consider celiac disease an immunological disorder. Food allergy diagnosis is based on history, SPT , specific IgE, food challenges. DBPCFC is fundamental for diagnosing true food allergy; patients who have had anaphylaxis to food must not undergo DB PCFC. Rapidly progressive respiratory reactions and anaphylactic shock are life-threatening reactions that can be caused by food allergy. The doses of food inducing anaphylaxis can be very low, therefore commercial cross-cont amination with an unsuspected food during food processing can be risky for the food allergic patient. The prevention of severe anaphylactic food react ions may lie in interdisciplinary collaboration among allergologists, chemi sts, food technologists, and experts in food industry research.