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Prevention of allergic disease. Exposure to food allergens and dietetic intervention

Food allergy (FA) is principally a problem in infancy and early childhood, and most often the infants will develop FA in the same order as that in which the foods have been introduced into the diet. Reproducible clinically abnormal reactions to food protein(s) may be due to the interaction between one or more immune mechanisms, possibly any of the four basic types of hypersensitivity reactions. Immunulogically mediated reactions, mainly IgE-mediated reactions, are defined as food protein allergy (FA). Non-immunologic reactions are defined as food protein intolerance (FI). In prospective studies the incidence of cow’s milk protein allergy/intolerance (CMPA/CMPI) in infancy has been estimated to be about 2-3% based on strict diagnostic criteria (1, 2). Other FA/FI also commonly seen are to egg white, fish, cereals, peanut and soybean. The total cumulative incidence of FA/FI during the first 3 years of life has been found to be about 7-8% (3).