چکیده (انگلیسی):

Food allergies are classified into three types, “IgE-mediated,” “combined IgE- and cell-mediated” and “cellmediated
non-IgE-mediated,” depending on the involvement of IgE in their pathogenesis. Patients who develop
predominantly cutaneous andor respiratory symptoms belong to the IgE-mediated food allergy type. On
the other hand, patients with gastrointestinal food allergy (GI allergy) usually develop gastrointestinal symptoms
several hours after ingestion of offending foods; they belong to the cell-mediatednon-IgE-mediated or
combined IgE- and cell-mediated food allergy types. GI allergies are also classified into a number of different
clinical entities: food protein-induced enterocolitis syndrome (FPIES), food protein-induced proctocolitis (FPIP),
food protein-induced enteropathy (Enteropathy) and eosinophilic gastrointestinal disorders (EGID). In the case
of IgE-mediated food allergy, the diagnostic approaches and pathogenic mechanisms are well characterized. In
contrast, the diagnostic approaches and pathogenic mechanisms of GI allergy remain mostly unclear.
In this review, we summarized each type of GI allergy in regard to its historical background and updated clinical
features, offending foods, etiology, diagnosis, examinations, treatment and pathogenesis. There are still
many problems, especially in regard to the diagnostic approaches for GI allergy, that are closely associated
with the definition of each disease. In addition, there are a number of unresolved issues regarding the pathogenic
mechanisms of GI allergy that need further study and elucidation. Therefore, we discussed some of the
diagnostic and research issues for GI allergy that need further investigation.