Abstract
Nontoxic food hypersensitivity is categorized as reactions that are either immune-mediated (food allergy; FA) or nonimmune-mediated (food intolerances). FA and food intolerances are growing public health concerns worldwide. Diagnosis of FA consists of clinical history combined with diagnostic testing (through skin prick testing or serum-specific immunoglobulin E [IgE] testing). Further investigation can be done using oral food challenge (OFC) and component-resolved diagnostics. Nutritional management of FA involves avoidance of exposure to the allergen and establishing through OFC whether baked forms of the allergen are tolerated. Oral immunotherapy can be considered for peanut allergy. Food intolerance is diagnosed with a clinical history, elimination diet, symptom improvement, and OFC, while breath tests can be performed to guide the elimination diet. Nutritional management of food intolerance does not usually require complete avoidance of the offending food(s), but determining tolerable amounts. Referral to a dietitian is necessary to help educate patients and plan nutritionally balanced and individualized elimination diets.
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Harbron, J. (2022). Food Allergy and Intolerance: Diagnosis and Nutritional Management. In: Wilson, T., Temple, N.J., Bray, G.A. (eds) Nutrition Guide for Physicians and Related Healthcare Professions. Nutrition and Health. Humana, Cham. https://doi.org/10.1007/978-3-030-82515-7_20
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