CLINICAL SIGNS OF FOOD ALLERGY IN CHILDREN

Abstract

For centuries, reactions to foods have been the focus of attention for both physicians and their patients. The first indications of unusual reactions to food have been known since the time of Hippocrates (460-370 BC), who described adverse reactions to food in the form of gastrointestinal and skin symptoms in patients receiving cow's milk. Anaphylactic reactions to eggs and fish were first described in the 16th and 17th centuries. In the XX century. there was a qualitative change in the composition of the diet consumed by an ordinary person and, accordingly, “unusual” reactions to foods became ubiquitous. This was a powerful impetus for the study of food allergies. The variety of clinical manifestations, as well as the possibilities of unlimited interpretation, largely determine the difficulties in the diagnosis and treatment of food allergies.