TABLE 1.

Representation of food hypersensitivities in the International Classification of Diseases (ICD)‐10 and − 11

Hypersensitivity condition	ICD‐10 Corresponding chapter (S) (Tabular list, access November 2021)	ICD‐11 for Mortality and Morbidity statistics (access November 2021)
		Main FOOD HYPERSENSITIVITY headings in the “ALLERGIC AND HYPERSENSITIVITY CONDITIONS” section	“EXTENSION CODES” CHAPTER
Food hypersensitivity	Chapter XIX: Injury, poisoning and certain other consequences of external causes (T78.0, T78.1)	‐ Food‐induced anaphylaxis ‐ Bronchospasm provoked by allergy to food substance ‐ Food –induced eosinophilic gastroenteritis ‐ Food‐induced eosinophilic oesophagitis ‐ Food‐induced gastrointestinal hypersensitivity ‐ Food‐induced urticaria or angioedema ‐ Allergic contact dermatitis due to food allergen ‐ Other specified food hypersensitivity ‐ Food hypersensitivity, unspecified	Severity scale value ‐ Mild Moderate Severe scale ‐ Grading scale
	Chapter XII: Diseases of the skin and subcutaneous tissue (L23.6)		Temporality Course of the condition
	Chapter XI: Diseases of the digestive system (K52.2, K52.3, K52.8, K52.9)		Etiology Allergens
	Chapter XXI: Factors influencing health status and contact with health services (Z71.3)		Diagnosis code descriptors Diagnosis timing Diagnosis method of confirmation Diagnosis certainty Discharge diagnosis types