概述
Food allergy, as defined for the purposes of this document, is a
condition caused by an IgE-mediated reaction to a food substance.
Adverse reactions to foods may also occur due to non–
IgE-mediated immunologic and nonimmunologic mechanisms.
Representing an important subset of all adverse food reactions,
food allergy is often misunderstood. However, because of important
new scientific information, its evaluation and management
have changed substantially in recent years.