Bonita F. Stanton, MD, Consulting Editor

Food allergies are an immunoglobulin E (IgE)-mediated or a non-IgE-mediated reaction. The reaction to an offending food is quite variable, ranging from mild hives to full-blown analphylaxis. IgE-mediated food allergy tends to have a rapid onset of symptoms involving the respiratory tract, skin, and sometimes the gastrointestinal tract, while non-IgE-mediated food allergy usually has a longer onset and manifests primarily in the skin and gastrointestinal tract. Underdiagnosis and overdiagnosis have been common, especially in the non-IgE-mediated gastrointestinal allergies.

Given the wide range but potential severity of the reactions, food allergies can be very debilitating to the family, impacting the child’s and the family’s social life. Schools and camps may be uncomfortable in managing a child with severe food allergies; children and families may sense this discomfort, further aggravating their social anxiety.

Traditionally, food allergies have been managed through avoidance of foods causing the allergic reactions and supportive treatment when exposures do occur. However, recent advances have resulted in more accurate testing, the early introduction in the diet of potentially offending foods, and the induction of tolerance to allergens.

The identification and treatment of pediatric food allergies and advances therein are discussed in the articles that follow. Accordingly, I anticipate that this issue of Pediatric Clinics of North America should be of considerable interest to the community of pediatric providers!