Sammanfattning
There is no exact data on the prevalence of food allergy in the
Danish population. The cumulative incidence of food allergies in
children in the first three years of life is estimated to be 7-8%,
most of them growing from their allergies. The point prevalence
of diagnosed food allergies in adults is 3%. It is usually common
foods that trigger allergic reactions e.g. eggs, milk, nuts,
shellfish, peanuts and fresh fruit. Cross reactions are the most
common food allergy in adolescents and adults. Patients with
pollen allergy comprise a special risk since about 50% of them
will react allergic to certain types of fresh fruit and vegetables,
which can trigger oral allergy syndrome. Cross reactions could
potentially also be triggered in relation to dental treatment, and
due to exposure to the different materials used in dental practice.
It is important to differentiate between food allergy and food
intolerance. Food allergies activates the immune system via an
IgE-mediated response, whereas food intolerance is a form of
hypersensitivity to one or more food items, either as a result of
lack of degradation in the gastrointestinal tract or as due to an
autoimmune-mediated inflammation in the intestine. The precise
incidence of food intolerance is unknown, but is estimated to
be lower than that of food allergy. The most common forms of
food intolerance include lactose intolerance and celiac disease.
Undiagnosed and untreated, these conditions may result in malabsorption
and consequently oral manifestations like enamel defects
and aphthous stomatitis. This article discusses the mechanisms
underlying food allergy and food intolerance, associated
symptoms and oral manifestations and diagnosis and treatment
of these conditions.