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Immunotoxicity, Immune Dysfunction, and Chronic Disease pp 127–149Cite as

Food Allergies

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Part of the book series: Molecular and Integrative Toxicology ((MOLECUL))

Abstract

Adverse immunologic reactions to food are termed food allergy or food hypersensitivity. For many individuals, having food allergies imposes serious safety and quality of life issues; failure to avoid certain foods can have potentially life-threatening consequences. The prevalence of food allergy appears to be increasing, along with other atopic (allergic) diseases. Allergic reactions to food occur in a variety of target organs, manifesting in the skin, gastrointestinal and respiratory tracts, and cardiovascular system. Severe, systemic responses may result in fatal anaphylaxis. Direct causes of food allergy are unknown, but risk factors identified thus far include genetics, including polymorphisms in genes for immune responses and oxidative stress, intestinal deficiencies, and sensitization to cross-reactive aeroallergens. Evidence also suggests a role for vitamin D, fruit and vegetable consumption, fatty acid intake ratios, and exposure to air pollution.

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  1. National Center for Environmental Assessment, United States Environmental Protection Agency, Research Triangle Park, NC, USA

    Christal C. Bowman

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  1. College of Veterinary Medicine, Dept. Microbiology & Immunology, Cornell University, Ithaca, 14853, New York, USA

    Rodney R. Dietert

  2. National Health and Environmental Effects, Research Laboratories, US Environmental Protection Agency, Research Triangle Park, 27711, USA

    Robert W. Luebke

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Bowman, C.C. (2012). Food Allergies. In: Dietert, R., Luebke, R. (eds) Immunotoxicity, Immune Dysfunction, and Chronic Disease. Molecular and Integrative Toxicology. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-812-2_5

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