Resumo

MORFIN MACIEL, Blanca María del Refugio  e  ALVAREZ CASTELLO, Mirta. Risk factors for food allergy. Rev. alerg. Méx. [online]. 2023, vol.70, n.4, pp.214-221.  Epub 29-Abr-2024. ISSN 2448-9190.  https://doi.org/10.29262/ram.v70i4.1329.

Allergy is the result of genetic and environmental interactions, including time, route, and dose of food exposure in susceptible patients. Risk factors can be: 1) genetic and 2) environmental, and these, in turn, are divided into prenatal, perinatal and postnatal. Food allergy appears frequently and depends on multiple risk factors (genetic and environmental), which in turn are divided into: prenatal, natal and postnatal factors; They participate in the expression of the disease and clinical intervention is not possible in all cases.

Palavras-chave : Food allergy; Risk factors; Genetic factors; Environmental factors.