Food Allergy

Abstract

Food allergies are immunologically induced overreactions associated with clinical symptoms after consumption of the food allergens concerned. The skin organ is often affected. Food allergies are quite common, with a lifetime prevalence of about 5%. The pathomechanism of food allergies has been very well elucidated, but there is a great need for research on the non-immunological intolerance reactions to food substances, such as reactions to the biogenic amine histamine, which are often suspected by patients but rarely reproducible in clinical practice. There may be options to prevent severe clinical reactions to food allergies through oral tolerance induction in infancy and some encouraging studies have been carried out. In 2021, a first approval of an oral immune tolerance device with peanut is expected.