Abstract
Allergy and food atopy are a consequence of immune responses unadapted to antigens mediated by common and otherwise harmless foods. Food allergy (AF) occurs frequently in children under three years of 3 to 15%, as well as in people over 6 to 8%. AF may be mediated by immunoglobulin E or cellular mechanisms and may present with a wide variety of symptoms in the skin, respiratory and gastrointestinal tracts. Due to its increasing frequency, adverse reactions to food have been the subject of extensive study, especially in North America and Europe, but few studies have been conducted in other areas such as South America, Africa and Asia. The variety of foods and preparation methods are part of the cultural identity of each population, so the main foods that cause symptoms vary between different regions, especially between populations located in the tropics and subtropical populations. This article reviews the available information on the epidemiology of food sensitization and food allergies in tropical regions and explores the different epidemiological data of that region, taking into account the main foods involved, the underlying immune mechanism and the associated symptoms. In addition, we identify possible limitations and questions that arise from studies conducted in tropical countries, which helps generate objectives for future research in the region.References
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