Ubiquitous and relatively frequent, the food allergy corresponds to the clinical features related to an IgE dependent immunological response, directed against food allergens. Food allergens are mostly glycoproteins contained into eggs, fishes, seafood and some vegetables. Often associated with other atopic diseases, food allergies can be diagnosed by the identification of specific IgE and especially by oral provocative tests. Treatment of these allergies includes dietetic measures, pharmacological therapies and desensitization.
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