Management of food allergy.

Abstract

Our present options for the management of food allergy are avoidance and pharmacotherapy. There are, however, many promising perspectives for better future management such as the more extensive use of hydrolyzed and elemental formulas for therapy and prevention, or greater emphasis on diagnosis and treatment of accompanying diseases linked with increased gut permeability. In selected situations, specific immunotherapy might be helpful. Rapid progress is expected in the search for the conditions of induction of oral tolerance. The latest results in genetic engineering can give us very effective tools for mass production of less allergenic foods with high nutritional value--if all safety, stability, productivity, and antigenicity problems can be solved.