[Food allergy]

Abstract

Food allergy is a growing health issue; its prevalence has exponentially increased in the past years, and it is situated around 4-5% of the general population. Health professionals will frequently have to deal with the management of affected patients. Only a minor number of foods cause the majority of allergic reactions. In Spain, milk, egg and fish are the most frequent sensitizers in children with food allergy; in adults, fruits and nuts, followed by fish and sea-food are the main food allergens. Clinical manifestations range from mild cutaneous reactions to life-threatening anaphylaxis. Therefore, an accurate diagnosis is crucial, as well as a correct medical treatment of reactions. Furthermore, patients and care-givers should be instructed on allergen avoidance and on the use of emergency kits in case of accidental ingestion.