Practical management of food allergy

Abstract

Food allergy is on the increase, particularly in Africa and Asia. Significant regional variations in the key food allergens are determined by diet and inhalant allergy cross-reactivities. A good clinical history, supported by appropriate validated in vivo and in vitro tests, is the bedrock of diagnosis. Clinicians should be aware of potential hidden allergens in food substitutions. Accurate food labelling for key allergens by manufacturers is required but may not be readily available.