Introduction
Food allergy is a pathologic process associated with food eating when
the immune system responds to nutrients as allergens and develops
allergic inflammation in the gut, unified airway, skin, and even
genitourinary tract. Food allergies may develop in different phenotypes
such as Th2-high (IgE-dependent), Th2-low, IgE-independent, and immune
system-independent phenotypes. Atopic sensitization due to IgE
overproduction is prevalent. Food allergy and food intolerance are two
distinct conditions but are commonly confused because they occasionally
share similar symptoms. In developed countries, self-reported prevalence
of food allergies makes up 3% through 7,5% in adults [1; 2],
whereas food intolerance affects more than half the world’s population
not causing severe reactions. Systemic food anaphylaxis is a severe
life-threatening form of food allergies, which occurs in selected atopic
individuals and has no reliable predictive biomarkers [3: 4]. For
example, in Ontario, Canada, morbidity from food anaphylaxis in
1999-2011 was 12 cases [1].