Food allergy: What it is and what it is not?

Research output: Contribution to journalReview articlepeer-review

6 Scopus citations


Purpose of reviewFood allergy is defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food. Food intolerance, certain gastrointestinal or systemic diseases are often confused with or mislabeled as food allergy because of symptomatic similarity and general improvement from food avoidance. The differences between these diseases are crucial.Recent findingsCompared with many food-related diseases that are isolated to gastrointestinal organs, food allergy can affect not only local but the whole immune system and may lead to a life-threatening allergic reaction, known as anaphylaxis. In this review, the differentiation between food allergy, food intolerance, and other comparable diseases is discussed.SummaryWith recent medical advances reflecting on the importance of accurate diagnosis in food hypersensitivity, healthcare providers who are treating food hypersensitivity should familiarize with latest science progress, identify and treat active disease, and refer to appropriate specialists if needed.

Original languageEnglish (US)
Pages (from-to)114-118
Number of pages5
JournalCurrent opinion in gastroenterology
Issue number2
StatePublished - Mar 1 2019


  • allergy
  • anaphylaxis
  • food allergy
  • food hypersensitivity
  • food intolerance

ASJC Scopus subject areas

  • Gastroenterology


Dive into the research topics of 'Food allergy: What it is and what it is not?'. Together they form a unique fingerprint.

Cite this