జర్నల్ ఆఫ్ అలెర్జీ & థెరపీ

నైరూప్య

Food Allergy

Celso Eduardo Olivier

Adverse reactions to food may be produced by several mechanisms and present a great diversity of symptoms, which may be reproducible or not reproducible (occasional adverse food reactions). The reproducible adverse food reactions to minimal or usual amounts of food are classified as hypersensitivity reactions, which may be derived from immune disorders (food allergies) or derived from non-immune conditions (food intolerance). Here, we review the clinical presentations of food allergies according to the underlying mechanisms and causative agents in order to put perspectives over the treatment possibilities.