Gastrointestinal manifestation of food allergy

Abstract

Introduction: Adverse food reactions are a group of different phenomena that manifest after consuming food. They are divided into two basic groups: those whose pathophysiological mechanism is an immune reaction (allergies) and those without an immune reaction (intolerance). Aim: The primary goal of this paper is to discuss gastrointestinal manifestations on food. Methods: A review of the published literature was conducted. Results: The term "food allergy" is used to denote an immune-mediated side effect of protein. These include IgE-mediated food allergies, mixed IgE and non-immunoglobulin E-mediated allergic reactions (non-IgE). IgE-mediated food allergies begin within minutes to two hours of ingestion. There are two different gastrointestinal manifestations of this type of reaction: oral allergy syndrome and anaphylaxis. Non-IgE-mediated food allergies manifest as subacute and/or chronic symptoms that are typically isolated to the gastrointestinal tract and/or skin. Gastrointestinal allergy disorders that are non-IgE-mediated include food protein-induced enterocolitis syndrome, food protein-induced enteropathy, and food protein-induced allergic proctocolitis. In the literature, celiac disease, dermatitis herpetiformis, and iron deficiency because of allergy to cow's milk proteins are sometimes included in this group. Conclusion: This paper focused on the presentation of gastrointestinal manifestations of allergies whose incidence is increasing and which represent a significant public health problem.