Chapter 1　definition, classification and symptoms

Abstract

1. A food allergy is defined as “a phenomenon in which adverse reactions are caused through antigen-specific immunological mechanisms after exposure to a given food”.

2. When food or its components cause the allergic symptoms, the term “food allergy” is applied regardless the route of allergen exposure.

3. Food allergies are immunologically classified into IgE-mediated reactions and non-IgE-mediated reactions. Based on the time course, it is divided into immediate reactions and non-immediate reactions. Most of the IgE-mediated reactions cause immediate reaction, but it is not always the case.

4. Symptoms provoked by food allergy include skin, mucosal, respiratory, gastrointestinal, nervous and cardiac organs.

5. Anaphylaxis is defined as “severe hypersensitivity reaction that may cause a life-threatening risk with systemic symptoms induced at several organs”. Anaphylaxis shock is that accompanied by reduced blood pressure or incontinence.