This article forms part of a series looking at the relationship between
diet and good health, and the role of the dietitian in the primary
health care team. This article discusses adverse reactions to food
including IgE mediated food allergy and nonimmunological food
reactions. Coeliac disease, a T-cell mediated reaction to gluten, will
be discussed in the next article in this series.
Adverse food reactions can be caused by both immunological and nonimmunological mechanisms. The most common immunological reactions are IgE mediated responses to foods such as egg, milk, peanut, tree nuts, sesame, wheat, soy, fish and seafood. Nonimmunological adverse food reactions encompass metabol ic, toxic, psychological and pharmacological reactions. Pharmacological reactions are estimated to affect up to 20% of the population and are caused by food additives and naturally occurring food chemicals.
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