Halvorsen R, Botten G
Voksentoppen Senter for astma og allergi, Oslo.
Tidsskr Nor Laegeforen. 1995 Dec 10;115(30):3730-3.
Adverse reactions to food occur in about 1-2% of the population, but are reported more frequently by patients. Most reactions to food are not caused by allergy. IgE-mediated food reactions are well known and of major clinical significance owing to their potentially dangerous, even life-threatening character. Adverse reactions to food can also be caused by immunological mechanisms other than IgE-mediated reactions such as, enzyme deficiencies, active pharmacological substances in food and psychological mechanisms. Double-blind provocation is the only way to diagnose a positive reaction to a food item with some certainty. Regretably no objective measures for food reactions exist.
约1%-2%的人口会出现食物不良反应，但患者报告的频率更高。大多数食物反应并非由过敏引起。IgE介导的食物反应广为人知，且具有重大临床意义，因为其具有潜在危险性，甚至可能危及生命。食物不良反应也可能由IgE介导反应以外的免疫机制引起，如酶缺乏、食物中的活性药理物质和心理机制。双盲激发试验是唯一能较为确定地诊断对某一食物阳性反应的方法。遗憾的是，目前尚无针对食物反应的客观检测方法。
