Food Allergies
Food Allergies is a scholarly work by Richard M. Glass, published in 2010 in ''The Journal of the American Medical Association''. The main subjects of the publication include allergy, food allergy, medicine, environmental health, and dermatology. Food AllergiesA food allergy is an adverse immune response to a food.Your immune system makes antibodies to protect you from germs and disease, but it may also sometimes make antibodies to certain food proteins.Some of these antibodies (called IgE) are known to be associated with allergic reactions.When that happens, your immune system treats the food as if it were a harmful substance, resulting in an allergic reaction.The proportion of people with food allergies is not known with precision because of differing definitions, but it is between 2% and 10% and is more common in children than adults.The May 12, 2010, issue of JAMA includes a review article about food allergies.