food allergy

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Related to food allergy: Food intolerance
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  • noun

Words related to food allergy

allergic reaction to a substance ingested in food

References in periodicals archive ?
Food Allergy, food intolerance, Celiac Disease resource
I cannot uncover any data to tell me how many food allergy tests are done every year, however the annual medical costs of treating all allergies including food allergies exceeds $20 billion.
Conversely, atopic dermatitis is more common in those with food allergy than it is in the general population, with an estimated 35% to 71% of patients with food allergy also having atopic dermatitis.
The research also found that, among black, Asian and Hispanic adults, the risk of developing a food allergy to certain foods is higher than for whites, specifically for shellfish and peanuts, stated food allergy researcher Christopher Warren.
Manager food allergy trainings most often covered how to prevent cross-contact (the inadvertent transfer of allergens from food, equipment, or surfaces containing an allergen to a food that does not contain the allergen) (96.
Similarly, 35 percent of patients with food allergy went on to develop allergic rhinitis," Spergel noted.
Nice 'n Clean's long-term commitment to the food allergy community.
Demographic characteristics of food allergy patients.
This study is the largest to date to examine the characteristics of healthcare provider-diagnosed eczema, asthma, allergic rhinitis and food allergy in a pediatric primary care population.
Additional research is required to further explore the association between AD and food allergy.
Secondary objectives include describing the principal food allergens, reporting the symptoms of food allergy in our group, the diagnostic tools, and the presence of concomitant allergic diseases.
True food allergy is less prevalent than commonly perceived.
According to Food Allergy Research & Education (FARE): food allergy is a serious medical condition affecting up to 15 million people in the U.
Clinicians, researchers, and public and commercial risk assessors and managers present findings from The Prevalence, Cost and Basis of Food Allergy in Europe study funded by the European Union.
Food allergy is defined as type 1 hypersensitivity reaction of IgE antibodies against food proteins.
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