GLUTEN ALLERGY
Keywords:
gluten, allergic reaction, specific IgE antibodies, food intoleranceAbstract
Food allergy is a major public health problem with an increasing prevalence that has been documented in the last few decades. It affects about 3-10% of children and up to 10% of adults.
Food allergy can have negative consequences on the health, mental state and well-being of affected patients and their families. The precise diagnosis and treatment of the allergy for the patient are of great importance, both in the direction of avoiding allergens and immediate treatment, as well as in avoiding unnecessary dietary restrictions.
A food allergy is an adverse reaction to food that is mediated by the immune system. Food allergy is integrated as part of a broader group of clinical entities labeled "food hypersensitivity," which includes any adverse reaction to food. If such an adverse reaction is immune mediated, it is a food allergy; if it is not immune mediated, it is referred to as food intolerance.
Celiac disease is an immune reaction mediated by T cells, but it also has an autoimmune component.
The diagnosis of IgE food allergies is made through a RAST test from a patient's blood sample by examining specific IgE antibodies to the allergen or by skin prick testing.
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