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Classification of food allergy
Last reviewed: 19.10.2021
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IM Vorontsov suggests the following classification of food allergies.
By genesis:
- primary forms:
- family-hereditary:
- parallergic (in young children with exudative-catarral abnormal constitution);
- secondary forms:
- pathology of the gastrointestinal tract;
- intestinal infections, dysbiosis;
- liver and pancreas diseases;
- helminthiases, giardiasis;
- hypovitaminosis, micronutrient deficiency;
- hereditary diseases
- cystic fibrosis, celiac disease, etc.
According to the leading immunopathological mechanism:
- with the predominance of immediate reactions;
- with the predominance of immunocomplex vascular reactions;
- with a predominance of delayed-type hypersensitivity;
- when combined immunopathological reactions.
In the breadth of the spectrum of sensitization:
- mono- and oligovalent (1-3 food products);
- polyvalent;
- combined (with non-food sensitization).
On clinical manifestations - the syndromes, diseases (for example, eczema, bronchial asthma, etc.) are listed.
In the phase of clinical manifestations:
- exacerbation;
- incomplete clinical remission;
- complete clinical remission.
For the period of elimination activities:
- strict elimination;
- fractional introduction of an allergen;
- quantitative restriction;
- free food.
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