Food allergies affect up to 6% of young children and 3%-4% of adults. They encompass a range of disorders that may be IgE and/or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein-induced enterocolitis syndrome, food-induced proctocolitis, eosinophilic gastroenteropathies, and atopic dermatitis. Many complex host factors and properties of foods are involved in the development of food allergy. With recent advances in the understanding of how these factors interact, the development of several novel diagnostic and therapeutic strategies is underway and showing promise.
Conflict of interest: Hugh A. Sampson is an investor in and paid consultant forAllertein Therapeutics and an investor in Herbal Springs LLC, a holding company for the patents on FAHF-2. Hugh A. Sampson receives research support from the Food Allergy Initiative, a nonprofit foundation supporting food allergy research.