Diets for diagnosis and management of food allergy

The National Institute of Allergy and Infectious Diseases (NIAID) defines a food allergy as "an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food."1 Within this definition, a range of food-related phenomena are captured and further categorized, such as IgE-mediated food allergies, mixed IgE- and non–IgE-mediated food allergies, and non–IgE-mediated food allergies (eg, food protein–induced enterocolitis syndrome [FPIES]). These different types of food allergies are an important consideration in deciding dietary management.

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