The Progress of Food Allergy Concept, Classifications and Diagnosis

Kamal-Alahmad; Sameh A. Korma; Tao Zhang; Jinfang Zhang

doi:doi:10.11648/j.ijnfs.20160504.11

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The Progress of Food Allergy Concept, Classifications and Diagnosis

Kamal-Alahmad, Sameh A. Korma, Tao Zhang, Jinfang Zhang

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 4)

Received: 9 May 2016 Accepted: 21 May 2016 Published: 4 June 2016

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Abstract

Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy.

Published in	International Journal of Nutrition and Food Sciences (Volume 5, Issue 4)
DOI	10.11648/j.ijnfs.20160504.11
Page(s)	234-240
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Allergy, IgE, Diagnosis, Application in Food Industries

References

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Kamal-Alahmad, Sameh A. Korma, Tao Zhang, Jinfang Zhang. (2016). The Progress of Food Allergy Concept, Classifications and Diagnosis. International Journal of Nutrition and Food Sciences, 5(4), 234-240. https://doi.org/10.11648/j.ijnfs.20160504.11

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ACS Style

Kamal-Alahmad; Sameh A. Korma; Tao Zhang; Jinfang Zhang. The Progress of Food Allergy Concept, Classifications and Diagnosis. Int. J. Nutr. Food Sci. 2016, 5(4), 234-240. doi: 10.11648/j.ijnfs.20160504.11

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AMA Style

Kamal-Alahmad, Sameh A. Korma, Tao Zhang, Jinfang Zhang. The Progress of Food Allergy Concept, Classifications and Diagnosis. Int J Nutr Food Sci. 2016;5(4):234-240. doi: 10.11648/j.ijnfs.20160504.11

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@article{10.11648/j.ijnfs.20160504.11,
  author = {Kamal-Alahmad and Sameh A. Korma and Tao Zhang and Jinfang Zhang},
  title = {The Progress of Food Allergy Concept, Classifications and Diagnosis},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {4},
  pages = {234-240},
  doi = {10.11648/j.ijnfs.20160504.11},
  url = {https://doi.org/10.11648/j.ijnfs.20160504.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.11},
  abstract = {Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy.},
 year = {2016}
}

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TY  - JOUR
T1  - The Progress of Food Allergy Concept, Classifications and Diagnosis
AU  - Kamal-Alahmad
AU  - Sameh A. Korma
AU  - Tao Zhang
AU  - Jinfang Zhang
Y1  - 2016/06/04
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160504.11
DO  - 10.11648/j.ijnfs.20160504.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 234
EP  - 240
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160504.11
AB  - Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy.
VL  - 5
IS  - 4
ER  -

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Author Information

Kamal-Alahmad

School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Sameh A. Korma

School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Tao Zhang

School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Jinfang Zhang

School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

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Plain Text BibTeX RIS

APA Style

Kamal-Alahmad, Sameh A. Korma, Tao Zhang, Jinfang Zhang. (2016). The Progress of Food Allergy Concept, Classifications and Diagnosis. International Journal of Nutrition and Food Sciences, 5(4), 234-240. https://doi.org/10.11648/j.ijnfs.20160504.11

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ACS Style

Kamal-Alahmad; Sameh A. Korma; Tao Zhang; Jinfang Zhang. The Progress of Food Allergy Concept, Classifications and Diagnosis. Int. J. Nutr. Food Sci. 2016, 5(4), 234-240. doi: 10.11648/j.ijnfs.20160504.11

Copy | Download

AMA Style

Kamal-Alahmad, Sameh A. Korma, Tao Zhang, Jinfang Zhang. The Progress of Food Allergy Concept, Classifications and Diagnosis. Int J Nutr Food Sci. 2016;5(4):234-240. doi: 10.11648/j.ijnfs.20160504.11

Copy | Download

@article{10.11648/j.ijnfs.20160504.11,
  author = {Kamal-Alahmad and Sameh A. Korma and Tao Zhang and Jinfang Zhang},
  title = {The Progress of Food Allergy Concept, Classifications and Diagnosis},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {4},
  pages = {234-240},
  doi = {10.11648/j.ijnfs.20160504.11},
  url = {https://doi.org/10.11648/j.ijnfs.20160504.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.11},
  abstract = {Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - The Progress of Food Allergy Concept, Classifications and Diagnosis
AU  - Kamal-Alahmad
AU  - Sameh A. Korma
AU  - Tao Zhang
AU  - Jinfang Zhang
Y1  - 2016/06/04
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160504.11
DO  - 10.11648/j.ijnfs.20160504.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 234
EP  - 240
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160504.11
AB  - Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy.
VL  - 5
IS  - 4
ER  -

Copy | Download