Food Allergies

Excerpt

Food allergies are a significant public health concern affecting children and adults worldwide. The majority of allergic reactions are caused by 9 common food sources, including milk, soy, eggs, peanuts, fish, shellfish, wheat, tree nuts, and sesame. These immune-mediated responses, categorized as immunoglobulin E (IgE)-mediated or non-IgE–mediated, can range from mild to life-threatening and require timely recognition and appropriate management. Advancements in research and the ongoing development of clinical guidelines continue to refine evidence-based best practices for diagnosing, treating, and preventing food allergies.

Please refer to StatPearls' companion resources, "Protein Intolerance," "Cow Milk Allergy," "Wheat Allergy," "Peanut Allergy," and "Egg Allergy," for more information.