Skip Navigation LinksHome > May 2014 - Volume 17 - Issue 3 > Food allergy in children: what is new?
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Current Opinion in Clinical Nutrition & Metabolic Care:
doi: 10.1097/MCO.0000000000000052
PAEDIATRICS: Edited by Berthold V. Koletzko and Raanan Shamir

Food allergy in children: what is new?

Turner, Paul J.a,b; Boyle, Robert J.a

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Abstract

Purpose of review

Food allergy affects up to 10% of preschool children, and continues to increase in prevalence in many countries, resulting in a major public health issue, with practical implications for the food industry, educational establishments and healthcare systems.

Recent findings

The need to distinguish between food allergen sensitization and true clinical reactivity remains crucial in diagnosis, often requiring formal food challenge to avoid unnecessary dietary elimination. Epicutaneous exposure in the absence of oral tolerance induction during infancy may be an important risk factor for food allergy. Mounting evidence suggests that for milk and egg allergens, many children are able to tolerate the food when heat-modified, and that this may hasten resolution of the allergy.

Summary

These developments will hopefully result in a lower adverse impact on quality of life for food-allergic individuals and their families.

This is an open access article distributed under the Creative Commons Attribution-Non Commercial License, where it is permissible to download, share and reproduce the work in any medium, provided it is properly cited. The work cannot be used commercially. http://creativecommons.org/licenses/by-nc-nd/3.0.

© 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins

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