Medical expert of the article
New publications
Classification of food allergy
Last reviewed: 23.04.2024
All iLive content is medically reviewed or fact checked to ensure as much factual accuracy as possible.
We have strict sourcing guidelines and only link to reputable media sites, academic research institutions and, whenever possible, medically peer reviewed studies. Note that the numbers in parentheses ([1], [2], etc.) are clickable links to these studies.
If you feel that any of our content is inaccurate, out-of-date, or otherwise questionable, please select it and press Ctrl + Enter.
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.
[