A closer look at food allergy and intolerance. | Journal of College of Physicians and Surgeons--Pakistan : JCPSP 2004

Author(s)

Sheikh Arshad Saeed Department of Biological & Biomedical Sciences, The Aga Khan University, Karachi, Pakistan

Rahmat Ali Department of Biological & Biomedical Sciences, The Aga Khan University, Karachi, Pakistan

Saad Shahid Ali Department of Biological & Biomedical Sciences, The Aga Khan University, Karachi, Pakistan

Nabeel Ahmad Department of Biological & Biomedical Sciences, The Aga Khan University, Karachi, Pakistan

Abdul-Basit Department of Biological & Biomedical Sciences, The Aga Khan University, Karachi, Pakistan

Mian Zainul Sajadeen Urfy Department of Biological & Biomedical Sciences, The Aga Khan University, Karachi, Pakistan

Abstract

Food allergy is a condition prevalent in over 2 percent of the world’s population. The topic has been subject to research from ancient Greek times and continues to attract modern scientific and medical communities. In susceptible individuals certain food produce a wide spectrum of unwanted effect like eczema, asthma, and urticaria. The management of food allergy and intolerance chiefly involves elimination diets, accurate diagnosis and detecting the causative mechanism providing us with ample food for thought. In this article, we have attempted to summarize and simplify the research on the various aspects of food allergy and intolerance, and discuss the natural history, manifestations, mechanisms, diagnosis, and management of this conditions affecting countless worldwide.

Publication Details

Page(s) 376-380

DOI DOI not available

Published Journal: Journal of College of Physicians and Surgeons--Pakistan : JCPSP, Volume: 14, Issue: 6, Year: 2004

Keywords

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