Matallergiene

Matallergiene is a term used in some languages to describe food allergy, an adverse immune reaction to dietary proteins. In most cases the reaction is IgE-mediated, but non-IgE and mixed immune mechanisms also occur. Reactions can be triggered by a variety of foods and may range from mild symptoms to life-threatening anaphylaxis.

Common allergens include cow’s milk, egg, peanut, tree nuts, soy, wheat, fish, and shellfish. Allergens are proteins that the immune system misidentifies as threats. Genetic predisposition and environmental factors contribute to risk, and a family history of atopy often increases susceptibility.

Diagnosis relies on clinical history and objective testing. Skin prick tests and serum-specific IgE measurements help identify sensitization, but a supervised oral food challenge is the gold standard to confirm an actionable allergy. Component-resolved diagnostics may help distinguish true allergies from cross-sensitivities in some cases.

Management centers on accurate avoidance of the triggering foods and having an emergency plan. Individuals at risk should carry an epinephrine auto-injector and receive training on its use, along with education for caregivers, schools, and food establishments. Nutritional counseling helps prevent deficiencies when avoiding common foods.

Prevention and prognosis vary by age and allergen. Some children outgrow allergies to milk, egg, soy, or wheat, while peanut, tree-nut, fish, and shellfish allergies are more often persistent. Ongoing research explores immunotherapy approaches and other therapies to improve tolerance and quality of life.