Title:Unusual Food Allergy: AlioideaAllergic Reactions Overview
VOLUME: 8 ISSUE: 3
Author(s):Carmen Cantisani, Bianca Visconti, Giovanni Paolino, Federica Frascani, Sonia Tofani, Gilda Fazia and Stefano Calvieri
Affiliation:Department of Dermatology, Sapienza University Rome, Italy, Policlinico Umberto I Hospital, Italy.
Keywords:Alioidea allergy, food adverse reaction, herbal remedy, hypertrofic scar treatment, Liliaceae family, work-related
allergy.
Abstract:Allergic reactions can cause by several aliments and foods. Symptoms usually appear after ingestion, several
hours after consumption or even almost immediately. Various food allergies can lead to serious diseases and in some
cases to death, so the priority for people suffering from them should be prevention and completely avoiding foods that
cause this kind of reactions. Allergy to Alioidea is one of the probable causes of contact dermatitis, gingival and oculonasal
diseases and asthma. In this review, we will focus on the increasing incidence of allergy to foods of common use like
onions and garlic. In the last ten years, the world production of onions and garlic has increased of at least 25%. People
make large use of them, not only in cookery but also from a therapeutic point of view. Their growing use is producing
more and more specific, insidious and sometimes serious medical conditions, which highly influence the quality of life of
patients. Medical practitioners should be able to recognize immediately these disorders in order to diagnose them quickly
and accurately, avoiding unnecessary tests and treatments. We will also describe new patents for detecting food allergens.
