Romanian Journal of Oral Rehabilitation

Food allergy is understood as all the adverse reactions to food products triggered by the immunological mechanism. The immunological reactions include the mediated IgE mechanisms and non-Ig-E mechanisms. It is estimated that the frequency of food allergies in general population is of 3.5-4% and usually come out in patients showing also other atopic disorders. The gastro-intestinal barrier is made up of epithelial cells, mucin cells (IgA secreting), proteolytic enzymes and billiary salts. The factors influencing the digestive tolerance are classified in antigenic factors and factors related to the host. The most important food products determining the most of allergies during childhood are: milk, eggs, nuts, flour and soya. The clinical manifestations in food allergies are the anaphylactic reaction, respiratory, cutaneous and digestive manifestations. The paraclinical diagnosis is different depending on the mediated immunologic mechanism, and the exclusion of the involved allergen is the key element in managing the food allergies.