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A food allergy is defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.

New guidelines from an expert panel sponsored by the National Institute of Allergy and Infectious Diseases (NIAID) aim to standardise the diagnosis and management of food allergy across clinical care settings.[1] The recommendations also addressed the use of multiple types of tests for reaching a diagnosis for IgE-mediated food allergy:

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