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].