food allergy, a hypersensitive state that results from the ingestion, inhalation, or other contact with a specific food antigen. Symptoms of sensitivity to specific foods can include allergic rhinitis, bronchial asthma, urticaria, angioneurotic edema, dermatitis, pruritus, headache, labyrinthitis and conjunctivitis, nausea, vomiting, diarrhea, pylorospasm, colic, spastic constipation, mucous colitis, and perianal eczema. Food allergens are protein in nature and elicit an immunoglobulin response. The most common foods that cause allergic reactions are wheat, milk, eggs, fish and other seafoods, chocolate, corn, nuts (particularly peanuts), strawberries, chicken, pork, legumes, tomatoes, cucumbers, garlic, and citrus fruits. Foods that are rarely allergenic are rice, lamb, gelatin, peaches, pears, lettuce, artichokes, sesame oil, and apples. Diagnosis of a specific food allergy is obtained by a detailed food history, food diary, elimination diet, cutaneous tests, and blood examination for an immunoglobulin response. Compare gastrointestinal allergy.
