Dermatol. praxi. 2024;18(3):141-146 | DOI: 10.36290/der.2024.028

Food allergy and skin

MUDr. Mojmír Račanský

Oddělení alergologie a klinické imunologie, Fakultní nemocnice Olomouc

Food allergy is increasing in prevalence worldwide. It is defined as an undesirable immunological adverse reaction after food ingestion. Acute IgE-mediated allergy is a well-described mechanism of food allergy. However, non-IgE mechanisms are often found. Allergen-specific T-cells and reactions of innate immunity cells play a crucial role in non-IgE reactions. Clinical signs of food allergy are not limited to the gastrointestinal tract. One of the most commonly involved organs is the skin. We can identify acute urticaria, angioedema, or atopic dermatitis flare-ups. Diagnostic options are vast. The first step must be a precise personal history focusing on clinical signs, reaction timing and dietary regimes. Laboratory testing, like serum allergen-specific IgE levels, basophil activation tests, skin prick tests with food, or T-cell activation tests, are used often. The golden standard in food allergy diagnostics is food challenge. The best therapeutic option is the elimination diet.

Keywords: food allergy, IgE mediated reaction, non-IgE reaction, urticaria, angioedema, atopic dermatitis.

Accepted: October 2, 2024; Published: October 7, 2024  Show citation