Food allergy is an adverse reaction due to a specific immune response
occurring reproducibly upon exposure to certain foods. It occurs minutes
to hours after food consumption.
Immunological mechanisms can be IgE mediated, non-IgE mediated or mixed IgE and non-IgE mediated.
It may be life-threatening and is the most common cause of anaphylaxis in children.
It should be differentiated from food intolerance in which adverse
reactions from exposure to food arise from non-immunological mechanisms.
Supplementation with the probiotic Escherichia coli (E. coli) strains O83:K24:H31 in newborns resulted in effective intestinal colonization, which was associated with a decreased incidence of allergy over a 5-year follow-up period, according to a study presented at the recent International Congress of Immunology meeting (ICI 2016) in Melbourne, Australia.
April 17 marks World Haemophilia Day, and this year’s theme is “Reaching Out – The First Step to Care”. Adjunct Assoc Prof Joyce Lam Ching Mei, head of the Haematology Laboratory and Blood Bank and senior consultant from the Paediatric Haematology/Oncology Service at KK Women’s and Children’s Hospital, Singapore, speaks to Elaine Soliven on the importance of recognizing and managing bleeding disorders in primary care.