Report

Food allergy and headlice update

Publisher
Food allergy Child development Australia
Resources
Attachment Size
apo-nid52824.pdf 70.52 KB
Description

There has been much confusion in recent years regarding the terminology used to describe allergic reactions, particularly food reactions. The World Allergy Organisation Nomenclature Review Committee has proposed the following nomenclature. The term food hypersensitivity is used to describe any adverse reaction to a food and encompasses the two distinctly different pathologies of:

  1. Food allergy. Food allergy is defined as a reaction that is due to an immunological mechanism and can be further characterised as IgE (allergy antibody) mediated or non-IgE mediated.
  2. Food intolerance. Food intolerance, in contrast, is a hypersensitivity that is non immunologically mediated. It may occur as a result of factors present in the food such as toxins (eg. histamine in scromboid fish poisoning) or pharmacologic (eg. tyramine in cheeses or red wine). These reactions can occur in most subjects when given in high enough doses. Alternatively, food intolerance may occur as a result of a metabolic disorder (eg. lactase deficiency resulting in lactose intolerance). 

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This update on headlice aims to support health professionals in their work with parents and families who are trying to manage infestations. 

Publication Details
DOI:

10.4225/50/5552F27DBAD89

Access Rights Type:
open