Introduction
Food allergies and intolerances affect a significant portion of the population. A food allergy involves the immune system and can be life-threatening, while a food intolerance involves the digestive system and is generally less severe.
Common Allergens
The most common food allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. These account for the majority of allergic reactions.
Diagnosis and Management
Diagnosis involves clinical history, skin testing, and food challenges. Management is based on strict avoidance of the allergen and emergency treatment of reactions.
Conclusion
Food allergies and intolerances require careful identification, strict avoidance of triggers, and appropriate emergency management.