Food-Induced Anaphylaxis Year in Review

Abstract

Food allergy is increasing; as a consequence, food-induced anaphylaxis is also becoming a growing problem. Our understanding of the mechanisms of tolerance is still basic and requires much more research before it becomes helpful in guiding our interventions. However, empirical approaches with oral immunotherapy and food introduction manipulation appear promising, although standardization is required before employing them on a large scale. Furthermore, education and public health measures can be helpful for the increasing proportion of the population at risk.