"Food allergies are a public health concern with a significant impact on quality of life, their prevalence is increasing. Food allergy is defined as the totality of immunologic mediated symptoms caused by the consumption of food. Immune responses are IgE-mediated, non-IgE mediated, or combination of both. Food allergy should be distinguished from food intolerance, which is not an immunologically mediated reaction.
Classification of gastrointestinal reactions caused by food consumption is based on symptoms and affected segment of digestive tract. Symptoms vary from mild to severe, including anaphylaxis. Food-induced anaphylaxis is increasing. Digestive symptoms may be accompanied by respiratory and cutaneous manifestations. Anamnestic and clinical data are essential for diagnosis. Skin tests and food specific IgE are useful for identifying food allergy. In some cases, oral challenges may be indicated.
Internal Medicine Open Access, an official journal of OMICS International publishes all the articles related to Food Allergy. The journal is subjecting all the received manuscripts to a strict peer review process. The articles published in the journal are Open Access i.e, freely accessible to readers all around the world. Internal Medicine Open Access is maintaining the quality of articles through its strict peer review process.
Last date updated on January, 2021