Food Allergy Affects Children and, at the Same Time, Influences many Aspects
of the Parents or Caregivers’ Lives
Nilton Carlos Machado*
Associated Professor of Pediatric Gastroenterology, Hepatology and Nutrition,
Department of Pediatrics, Botucatu Medical School - São Paulo State University,
Botucatu, Sao Paulo, Brazil
*Shared Authorship: Nilton Carlos Machado, Associated Professor of Pediatric
Gastroenterology, Hepatology and Nutrition, Department of Pediatrics, Botucatu
Medical School - São Paulo State University, Botucatu, Sao Paulo, Brazil.
Received:
February 24, 2023; Published: February 28, 2023
Abstract
Food allergy (FA) is a specific abnormal clinical immune reaction to food proteins that falls under the broad umbrella of adverse food reactions. FA is a major global health problem, and its geographic distribution may be linked to genetic, environmental, lifestyle, and dietary habits [1,2]. Although more than 160 foods can cause allergic reactions, in industrialized Western countries, eight foods are considered significant allergens (cow’s milk, soy, egg, wheat, fish, shellfish, peanuts, and tree nuts) [3]. These food allergens are responsible for 90% of allergic reactions, mainly in the first year of children’s life. Optimistically, in more than 80% of cases, these allergies spontaneously recover within the first three years of life.
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