Journal der Deutschen Dermatologischen Gesellschaft = Journal of the German Society of Dermatology : JDDG
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Food allergy is defined by a specific sensitization against food allergens which is associated with a clinical reaction. Immediate reactions are most common and the skin is most often involved in food allergy. Most food allergies are IgE-mediated although eczema reactions in atopic dermatitis and in hematogenous contact dermatitis to foods can be mediated by specific T-lymphocytes. ⋯ The oral provocation is the only method to prove food allergy in patients without a convincing history. A specific elimination diet is the only intervention which has been proven to be effective. Further therapeutic approaches are still under study and include specific immunotherapy, specific oral tolerance induction and treatment with anti-IgE antibodies.