Allergy and food intolerance, reactions to food additives

The diagnosis is based on a thorough history and performance of skin tests (PRICK), which can be prepared with both commercial extracts and fresh products (prick by prick). In cases where skin tests are not possible (presence of dermatitis, antihistamine therapy is being performed) or provide conflicting results, in vitro tests (specific serum IgE analysis, basophil activation test) are used for diagnostic confirmation to recognize the allergen involved. Occasionally, for diagnostic purposes, it may be necessary to subject the patient to a specific diet and subsequent trigger tests with the suspected food or nutritional supplement administered under strict medical supervision.

In acute allergic reactions from food intake, pharmacological control is carried out with the use of antihistamines, cortisones and, in the most severe cases of anaphylactic shock or edema of the glottis, with the predominant administration of adrenaline.

At a later stage, the real cure is the identification and elimination of such foods from the diet.

It is recommended that the diet be determined with an allergist after careful review so as not to mistakenly end up on overly restrictive and potentially harmful diets.