10. The Spectrum of Allergic Reactions to Foods

  1. Dean D. Metcalfe MD3,
  2. Hugh A. Sampson MD4,
  3. Ronald A. Simon MD5,6 and
  4. Gideon Lack MBBCh (Oxon), MA (Oxon), FRCPCH7
  1. Stacie M. Jones1 and
  2. A. Wesley Burks2

Published Online: 24 FEB 2014

DOI: 10.1002/9781118744185.ch10

Food Allergy: Adverse Reactions to Foods and Food Additives, Fifth Edition

Food Allergy: Adverse Reactions to Foods and Food Additives, Fifth Edition

How to Cite

Jones, S. M. and Wesley Burks, A. (2013) The Spectrum of Allergic Reactions to Foods, in Food Allergy: Adverse Reactions to Foods and Food Additives, Fifth Edition (eds D. D. Metcalfe, H. A. Sampson, R. A. Simon and G. Lack), John Wiley & Sons Ltd, Chichester, UK. doi: 10.1002/9781118744185.ch10

Editor Information

  1. 3

    Chief, Laboratory of Allergic Diseases, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, MD, USA

  2. 4

    Kurt Hirschhorn Professor of Pediatrics, Dean for Translational Biomedical Sciences, Director, Jaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, NY, USA

  3. 5

    Head, Division of Allergy, Asthma and Immunology, Scripps Clinic, San Diego, CA, USA

  4. 6

    Adjunct Professor, Department of Molecular and Experimental Medicine, Scripps Research Institute, La Jolla, CA, USA

  5. 7

    Professor of Paediatric Allergy, King's College London Clinical Lead for Allergy Service, Guy's and St Thomas' NHS Foundation Trust, St Thomas' Hospital, London, UK

Author Information

  1. 1

    Division of Allergy and Immunology, University of Arkansas for Medical Sciences and Arkansas Children's Hospital, Little Rock, AR, USA

  2. 2

    Department of Pediatrics, University of North Carolina, Chapel Hill, NC, USA

Publication History

  1. Published Online: 24 FEB 2014
  2. Published Print: 10 DEC 2013

ISBN Information

Print ISBN: 9780470672556

Online ISBN: 9781118744185



  • food allergy;
  • IgE-mediated;
  • non-IgE-mediated;
  • eosinophilic gastrointestinal disease;
  • symptoms;
  • anaphylaxis;
  • allergic reaction


The spectrum of food-allergic reactions ranges from mild symptoms to life-threatening anaphylaxis. Reactions can involve any organ system and any age group of patients. Food allergy occurs due to an immune response that typically involves immunoglobulin E (IgE) antibodies, but may also occur due to cell-mediated immune responses or a combination of antibody and cellular mechanisms. Based on the type of immune mechanism mediating the allergic reaction, symptoms profiles, timing of reactions, and the spectrum of disease manifestations will vary. This chapter explores the spectrum of food-allergic reactions involving these mechanisms.