Food-induced anaphylaxis: causes, risk factors and clinical management

Abstract

Globally, food processing patterns are becoming more sophisticated and modernized for meeting abrupt increase in demand of allegen free food. The stance of availability of allergens free food is a rather hectic task to implement and consumers most probably become prone to them. Anaphylaxis is a serious health-related syndrome due to the adverse response of immune system. It aggravates by the consumption of foods that contain allergens by ultimately activating basophils and mast cells. There are more or less ten prominent foods that trigger anaphylaxis after the ingestion. Hence, avoiding allergen-containing food can limit the proliferation of anaphylaxis. In this article, the occurrence of allergic reactions with respect to sex disparities, most probable food allergens, diagnostic approaches and its management are discussed.