Food allergy is an unwanted reaction to food proteins that are mediated in the work of the immune system, usually by IgE antibodies. The prevalence of the disease among children ranges between 3%-5%, but it rises more in children who suffer from atopic dermatitis. As for adults, the prevalence of the disease ranges between 1% and 2%.

The main foods that trigger an allergic reaction are cow’s milk proteins, soybeans, eggs, peanuts, walnuts, wheat, fish and sesame. As for allergies caused by fruits such as peaches, apricots and others, it usually affects adolescents and adults with allergic rhinitis and those who suffer from allergy to pollen grains of different plants (hay fever).

Due to the immaturity of the intestinal mucosal protection mechanisms in the first months after birth, the intestine absorbs large amounts of particles of allergic food, which stimulates the production of IgE antibodies, or it stimulates the occurrence of other local immune reactions as a result of the work of the immune system inside the system digestive system;

80% of children allergic to milk, soy or eggs develop an ability to accept these foods by the age of three. Allergies to peanuts, nuts and fish are generally permanent.

1. IgE route: Immediate reaction including vomiting, burning, itching in the mouth and pharynx, runny nose and tears, urticaria, angioedema, wheezing and hypotension.

2. Other immune system (only in infants and children):

1. Food protein induced enterocolitis syndrome – frequent vomiting, bloody diarrhea, dehydration, metabolic acidosis, occurring within 2-6 hours of eating an allergic food (usually milk or soy).
2. Chronic phenomena in the gastrointestinal tract:

• Chronic enteropathy accompanied by disturbance in the maturation of the child.
• Disorders gastritis eosinophilic (Eosinophilic gastrointestinal disorders)
• Heiner syndrome: It occurs in infants during the first months of birth as a reaction to proteins in milk. This syndrome is represented by the presence of anemia , recurrent pulmonary infiltrates, and pulmonary hemosiderosis.

Diagnosis is based on immediate skin tests or blood tests to try to find IgE antibodies, which match the suspected allergic food as a cause of allergy, in addition to the diagnosis based on the gold standard (optimal method) for diagnosis, which is eating the food suspected of causing allergies under medical supervision.

Treating food allergy through prevention, by removing the suspected allergens from the list of food that the affected person can eat. In infants, the treatment is done by using hypoallergenic formulas. In the event of anaphylactic reactions (immediate and severe allergic reactions ) the adult patient or the parents of the child must be provided with an automatic epinephrine syringe in case the person was mistakenly exposed to allergic food.

Breastfeeding for a long time. For infants with a family history of allergic diseases, a weak food is offered. In addition to refraining from eating allergic foods such as: eggs, peanuts and sesame for people over the age of one to two years.