Abstract
Food allergies are adverse food reactions, in which immunologic mechanisms have been demonstrated. Food allergies are usually characterized as IgE mediated (immediate) and/or non IgE mediated (delayed, cell - mediated).
Food intolerances are responsible for most adverse food reactions and are categorized as enzymatic, pharmacologic or idiopathic food intolerances. Adult patients mainly acquire food allergy via primary sensitization to inhalant allergens on the basis of cross reactivity between proteins in inhalant sources and in food.
Pollen-food syndrom is the most frequent cause of food allergies in adults. Nuts, fruits and vegetables are some of the most important elicitors of food allergy in this age group.
Allergy symptoms are varied from mild (oral allergy syndrom) to severe, life threatening (anaphylaxis). Food-dependent exercise induced anaphylaxis is a special form of anaphylaxis.
Eosinophilic esophagitis is recently recognised form of panesofagitis that is closely associated with food allergy.