CAMPOS, Maria João; PEREIRA, Márcia    PENA, Angelina. FOOD ALLERGIES: FROM ORIGIN TO TREATMENT. []. , 31, pp.72-76.   31--2023. ISSN 2183-5985.  https://doi.org/10.21011/apn.2022.3112.

Food allergy is a rising public health problem and is considered the “second wave of the allergy epidemic”, with immunoglobulin E mediated allergies being the most prevalent. Several risk factors correlated with each other have been identified as responsible for the considerable increase in the number of cases worldwide. The diagnosis of this pathology is based on the evaluation of the clinical history followed by sensitization tests and Oral Food Challenges. The most recent recommendations advocate the early introduction of allergens into the diet as the best disease prevention strategy. The drugs available for this health problem are scarce, with Allergen Immunotherapy being the only successful strategy. For this reason, the elimination of allergen from the diet remains the main form of disease management.

: Food allergy; Diagnosis; Elimination diets; Pathogenesis; Prevention; Treatment.

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