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Artículo en Inglés | WPRIM (Pacífico Occidental) | ID: wpr-234129

RESUMEN

Food allergy is defined as reaction to a food which has an immunologic mechanism. Its prevalence is increasing in children globally and is therefore of increasing clinical importance. A useful clinical approach is to distinguish food allergic reactions by the timing of clinical reaction in relation to food exposure and classified as immediate (generally IgE-mediated) and delayed (generally non-IgE-mediated), with the exception of eczema and eosinophilic gastrointestinal disease, which, when associated with food allergy may be associated with either mechanism. This review is aimed at providing the clinician with a Singaporean perspective on the clinical approach and management of these disorders.


Asunto(s)
Niño , Preescolar , Humanos , Lactante , Recién Nacido , Lactancia Materna , Eccema , Diagnóstico , Alergia e Inmunología , Hipersensibilidad a los Alimentos , Diagnóstico , Hipersensibilidad Tardía , Diagnóstico , Inmunoglobulina E , Sangre , Titulación a Punto Final de Prueba Cutánea
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