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Food allergy (FA) affects approximately 5% of young children and 4% of teens and adults in the U.S. The National Institute of Allergy and Infectious Diseases (NIAID) has released a guideline with 43 recommendations for diagnosis and management of FA derived from 348 articles reviewed by an expert panel. Highlights of the guideline include the following:
FA is defined as “an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.”
Mechanisms of FA reactions can be IgE mediated (acute urticaria, oral allergy syndrome), non–IgE mediated (food protein–induced enteropathy), mixed IgE and non–IgE mediated, or cell mediated.
Prevalence is uncertain; FA is …