概述
Food allergy is an adverse immune response to a food. It can be classified into IgE-mediated
and non-IgE-mediated reactions. Many non-IgE reactions, which are poorly defined both
clinically and scientifically, are believed to be T-cell-mediated. Some reactions involve a mixture
of both IgE and non-IgE responses and are classified as mixed IgE and non-IgE allergic
reactions. Food allergy may be confused with food intolerance, which is a non immunological
reaction that can be caused by enzyme deficiencies, pharmacological agents and naturally
occurring substances. Food intolerance will not be covered in this guideline. The starting point for
the guideline is a suspicion of food allergy, and the use of an allergy-focused clinical history will
help to determine whether a food allergy is likely.