International Journal of Homoeopathic Sciences

The term "food allergy" refers to an adverse immunological reaction to a particular food. Allergy caused by certain food gives an unpleasant response to the immune system and is linked through a wide variety of clinical features which may contain any tissue or part of the body, including the integumentary system, alimentary tracts, and organs involved in breathing and circulatory system. The utmost common cause of an allergic response is a food allergy mediated by the antibody Immunoglobulin E (IgE). This article focuses on the development of the disease as affected by the immune system, its causes, sign and symptoms, and management, and aims at how homeopathic remedies manage such diseases through its holistic approach to treatment.