Food allergy: a practice parameter

TABLE OF CONTENTS I. Preface .................................................................................................................................................................................S1 II. Glossary...............................................................................................................................................................................S2 III. Executive Summary ............................................................................................................................................................S3 IV. Summary Statements ..........................................................................................................................................................S6 V. Classification of Major Food Allergens and Clinical Implications ................................................................................S11 VI. Mucosal Immune Responses Induced by Foods..............................................................................................................S12 VII. The Clinical Spectrum of Food Allergy ..........................................................................................................................S15 VIII. Algorithm and Annotations ..............................................................................................................................................S18 IX. Prevalence and Epidemiology ..........................................................................................................................................S21 X. Natural History of Food Allergy......................................................................................................................................S22 XI. Risk Factors and Prevention of Food Allergy .................................................................................................................S23 XII. Cross-reactivity of Food Allergens ..................................................................................................................................S24 XIII. Adverse Reactions to Food Additives..............................................................................................................................S30 XIV. Genetically Modified Foods .............................................................................................................................................S32 XV. Diagnosis of Food Allergy ...............................................................................................................................................S33 XVI. Food-Dependent Exercise-Induced Anaphylaxis .............................................................................................................S39 XVII. Differential Diagnosis of Adverse Reactions to Foods ...................................................................................................S40 XVIII. General Management of Food Allergy ............................................................................................................................S44 XIX. Management in Special Settings and Circumstances ......................................................................................................S45 XX. Future Directions ..............................................................................................................................................................S47 XXI. Appendix: Suggested Oral Challenge Methods ...............................................................................................................S48 XXII. Acknowledgments .............................................................................................................................................................S49 XXIII. References .........................................................................................................................................................................S50