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

Author(s):

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

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

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

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

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

6. 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.

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

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