Journal of Allergy

Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerances

Publishing date
01 Nov 2011
Submission deadline
01 May 2011

1School of Health Sciences and Social Work, University of Portsmouth, Portsmouth, UK

2Emma Children's Hospital, Academic Medical Center, Department of Pediatric Respiratory Medicine and Allergy, Amsterdam, Netherlands

3Functional Foods Forum and Department of Biochemistry and Food chemistry, University of Turku, Turku, Finland

Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerances


Food hypersensitivity includes a wide spectrum of symptoms and mechanisms. It is still unclear what the prevalence of food hypersensitivities are across the world and particularly in adults. It is also unclear whether FHS is on the increase alongside other forms of allergic diseases. Diagnosis of the allergic or intolerant patient include standardized and validated methods including history taking, diagnostic exclusion diets, and an oral food challenge or re-introduction of the offending food. Management of these patients involve (1) determining the level of food avoidance required; (2) appropriate avoidance of the food; (3) ensuring adequate nutritional intake; (4) assessing and monitoring nutritional status; (5) determining development of tolerance. It is also important to fully understand the role of food avoidance on quality of life of the individual. Treatment strategies to induce oral tolerance to foods are being investigated. As always, dietary prevention of allergic disease is still very topical with some very interesting intervention studies currently in progress.

We invite investigators to contribute original research articles as well as review articles that will stimulate the continuing efforts to understand the prevalence of food hypersensitivity across the world, dietary prevention strategies for allergy prevention, and studies investigating treatment strategies for food allergies. We are particularly interested in articles looking at validation of food challenge recipes for DBPCFCS, dietary history taking, investigation on dietary management of food hypersensitivity (effect of dietary education, evaluation of dietary education sessions), assessing nutritional status and food choice behaviour of allergic and intolerant individuals, and the effect of food hypersensitivity particularly non-IgE-mediated allergies and food intolerances (e.g., sulphites) on health related quality of life. Potential topics include, but are not limited to:

  • Prevalence of food allergies and intolerances in children and in adults all over the world
  • Dietary Prevention Strategies of allergic disease
  • Diagnosis of IgE- and non-IgE-mediated food allergies
  • Validation of recipes for DBPCFCs
  • Dietary history taking in IgE- and non-IgE-mediated food allergies
  • Health related quality of life in those suffering from IgE- and non-IgE-mediated food allergies or food intolerances
  • Effect of food avoidance due to IgE- and non-IgE-mediated food allergies on nutritional status
  • Dietary management education tools and their effect on compliance
  • The role of food intolerances in the allergy clinic

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