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Classification of food allergies
Medical expert of the article
Last reviewed: 06.07.2025
I. M. Vorontsov proposes the following classification of food allergies.
By genesis:
- Primary forms:
- family-hereditary:
- paraallergic (in young children with exudative-catarrhal abnormal constitution);
- secondary forms:
- gastrointestinal tract pathology;
- intestinal infections, dysbacteriosis;
- liver and pancreas diseases;
- helminthiasis, giardiasis;
- hypovitaminosis, microelement deficiency;
- hereditary diseases
- cystic fibrosis, celiac disease, etc.
According to the leading immunopathological mechanism:
- with a predominance of immediate type reactions;
- with a predominance of immune complex vascular reactions;
- with a predominance of delayed-type hypersensitivity;
- in combined immunopathological reactions.
By the breadth of the sensitization spectrum:
- mono- and oligovalent (1-3 food products);
- polyvalent;
- combined (with non-food sensitization).
By clinical manifestations - syndromes and diseases are listed (for example, eczema, bronchial asthma, etc.).
By phase of clinical manifestations:
- exacerbation;
- incomplete clinical remission;
- complete clinical remission.
By the period of elimination measures:
- strict elimination;
- fractional introduction of the allergen;
- quantitative limitation;
- free food.
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