Food Allergy – The Enigma and Some Potential Solutions

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Abstract
Food allergy is one of the most common illnesses associated with ingestion of food. However, food allergy is often a loosely defined clinical phenomenon. An appeal is made for a stricter definition and more thorough diagnosis of food allergy. Food allergy should be a term reserved to describe those hypersensitive reactions to foods that have a demonstrated immunological basis. The incidence, symptoms and diagnosis of food allergy are discussed with some emphasis placed on subjects of current and continuing controversy. Several goals for future research programs in food allergy are stated, including (a) improvement of the food allergen extracts used in clinical diagnostic procedures, (b) development of adequate clinical procedures for diagnosis of delayed hypersensitivity reactions to foods and (c) development of methods for hypoallergenic processing of foods.

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