1. DEFINITION AND IMPORTANCE
Food allergies are immune-based adverse health effects that occur consistently when exposed to a specific food. Symptoms can range from mild gastrointestinal discomfort to severe anaphylactic shock. Global prevalence is increasing.
2. PREVALENCE DATA
• Adults: 1%–4%
• Children: 4%–8%
The prevalence is higher in children than in adults.
3. COMMON ALLERGENS
The main foods that can cause acute urticaria in early infancy:
• Milk
• Eggs
• Nuts and peanuts
• Seafood
• Tomatoes
• Strawberries
4. DIFFERENTIATION BETWEEN FOOD ALLERGY AND FOOD INTOLERANCE
Food intolerance occurs as a result of toxic, pharmacological, or metabolic reactions and may present symptoms similar to allergies. MSG (monosodium glutamate) and sulfites are common triggers.
5. CLINICAL MANAGEMENT AND RECOMMENDATIONS
• Primary prevention: Avoiding allergenic foods
• Monitoring vitamin D levels: Deficiency may increase the risk of food allergy.
• Safe food labeling systems: Nationwide standardization is critical.
6. SAFETY PROFILE
• Mild reactions: Abdominal pain, headache, flushing
• Severe reactions: Anaphylaxis
• Symptoms resulting from food intolerance may be mistaken for allergies.
7. LEVEL OF EVIDENCE AND LIMITATIONS
• Available data are based on a limited number of studies.
• There is a lack of detailed data on the prevalence rates of specific common food allergens.
• Insufficient information is available on regional differences and temporal trends.
8. RESEARCH GAPS AND FUTURE PRIORITIES
• Large-scale epidemiological studies across different age groups and regions
• Longitudinal studies monitoring change over time
• Development of standardized diagnostic criteria
CONCLUSION:
Food allergies continue to be a significant public health problem. Avoiding allergenic foods is central to prevention strategies. The increasing global prevalence is crucial for precision in clinical diagnostic processes, safe food labeling, and the protection of at-risk populations.