FOOD ALLERGIES IN PEDIATRIC GROUP: A SYSTEMATIC REVIEW

Abstract

Allergy symptoms, ranging from mild urticaria to life-threatening anaphylaxis, are the result of an immunoglobulin E (IgE)-mediated hypersensitive response to food. Rising food allergy rates are a serious public health concern in developed nations during the last two decades. The current review aimed to systematically search in PubMed, Cochrane library, Embase, Scopus, Web of Science, CINAHL, OVID and google scholar databases. The search was conducted selecting articles published in all languages. Moreover, selected articles were chosen from peer-reviewed journals. The reference list of the selected articles was also screened to find additional articles. The selected period during the search was (2000– present). The absence of immunologic and clinical tolerance to food allergens is the underlying mechanism that causes food allergies. IgE-mediated food allergies are diagnosed using a combination of a thorough medical history, in-vivo and in-vitro studies of particular IgE, the elimination diet, and a double-blind, placebo-controlled food challenge. As of right now, the only way to treat allergies is via a very restrictive diet. Such a stance, which we would call "passive," does not exclude the possibility of adverse responses owing to inadvertent consumption of the offending food. An "active" strategy, such as specialized allergen immunotherapy, which is presently in development and utilized exclusively for research, is desperately required for the treatment of food allergies. The purpose of this article is to provide an up-to-date overview of the epidemiology, etiology, prevention, diagnosis, and treatment of IgE-mediated food allergies in juvenile populations.