FREQUENCY AND STRUCTURE OF FOOD ALLERGIES IN CHILDREN

Abstract

Food allergy (FA) is detected in 6-10% of children, and its frequency in
childhood is higher than in adults. The most significant allergens are cow's milk
proteins, chicken eggs, peanuts and seafood. Despite the fact that some types of FA
are spontaneously eliminated in the first years of life, a significant part of cases at an
older age are transformed into allergic diseases of the respiratory tract and skin [1].