Doing the Food Allergy DiagnosisAlejandra Medina-Hernandez1*, Guadalupe Zaldivar-Lelo de Larrea2 and Carlos F Sosa-Ferreyra2
- Corresponding Author:
- Alejandra Medina-Hernandez
Professor, Department of Medicine
Clavel 200 st, P. de la Capilla
Queretaro, Qro. 76170 México
Tel: + 52 4422420313
E-mail: [email protected]
Received date: December 02, 2016; Accepted date: January 02, 2017; Published date: January 09, 2017
Citation: Medina-Hernandez A, de Larrea GZ, Sosa-Ferreyra CF (2017) Doing the Food Allergy Diagnosis. Otolaryngol (Sunnyvale) 7:284. doi:10.4172/2161-119X.1000284
Copyright: © 2017 Medina-Hernandez A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
Most people can eat a variety of foods without problems. However, in a small percentage of the population, certain foods can cause adverse reactions, from which the origin should be investigated: Perhaps food poisoning, a psychological aversion to a food, an intolerance to an ingredient in a meal or a true food allergy. Diagnosis of food allergy requires a combination of a detailed medical history, laboratory data and in many cases, an oral food challenge, which is confirmatory of either tolerance or an adverse food reaction (allergy or non-allergic). The cornerstone of food allergy management is the elimination of the allergen involved, however the allergen elimination process could predispose patients, especially children to inadequate diets and cause nutritional deficiencies thus eliminating diets should be done in the most specific way possible.