Food allergy intolerance

Halstensen, T.S., Lovik, M., Alexander, J. and Smith, E. (1997). Environmental chemicals and food allergy/intolerance, a synopsis, Environ. Toxicol. Pharmacol., 4, 179-185. 

Food Allergy/ Intolerance Site http //www.foodcanmakeyouill.co.uk... 

Food analysis is a very important field that involves very different applications such as quality food processing, food and health safety, or development of new functional food among other. Therefore, there are many possible analytes all along the food chain, from the farm to the table. It can be cited as most common residues of herbicides/pesticides or veterinary pharmaceuticals, pathogenic microorganisms, and their toxins, toxic substances such as PAHs, additives, and substances related to food allergies, intolerances as well as controllers of food uptake. 

An important point is that food allergy can be, and should be, distinguished from other forms of food intolerance where the pathogenesis is non-immunological... 

Owing to the extreme sensitivity of certain susceptible individuals, an increasingly important concern among consumers is adverse reactions that occur as a consequence of food allergies or intolerances. Food allergies involve an abnormal immune response while food intolerances do not involve the immune system. 

Trends in Food Production Food Allergy or Food Intolerance ... 

Woods, R. K., Abramson, M., Bailey, M., and Walters, E. H. (2001). International prevalences of reported food allergies and intolerances. Comparisons arising from the European Community Respiratory Health Survey (ECRHS) 1991-1994. Eur. J. Clin. Nutr. 55, 298-304. 

Chronic diseases and disorders of digestion, metabolism and immune function, such as chronic gastric ulcer, duodenal ulcer, food allergy and intolerance, hypotension, hypoglycemia, hypothyroidism, diabetes, chronic fatigue syndrome and prolapse of organs. 

Acute and chronic gastroenteritis, prolapsed stomach, dilatation of the stomach, peptic and duodenal ulcers, stress-related vomiting, irritable bowel syndrome, food allergies and intolerances, and the side effects of some medicines. 

Exclusion or elimination diets are used to detect foods suspected of causing food allergies or intolerance, or triggering attacks of illness, such as migraine. Suspected foods are avoided for about 2 weeks and then reintroduced one at a time. 

Food allergy is an adverse reaction to food normally observed in susceptible individuals. This adverse effect or allergy is mediated by a classical immune mechanism. The allergy is very specific to the food in question. Thus, the true allergic reaction to any food is the result of an oversensitive reaction of the body s immune system. Food intolerances are non-immune-mediated adverse reactions to a specific food (Fig. 10-2).14... 

Schafer, T., Bohler, E., Ruhdorfer, S., Weigl, L., Wessner, D., Heinrich, J., Filipiak, B., Wichmann, H.E., and Ring, J. 2001. Epidemiology of food allergy/food intolerance in adults Associations with other manifestations of atopy. Allergy 56(12) 1172-1179. 

Brostoff, J. and Challacombe, S.J. 2002. Food Allergy and Intolerance. Part IV Clinical Diagnosis of Food Allergy and Intolerance. Saunders, London. 

Sources Based on Consumers Federation, Food Additives, Second edition, Consumers Federation Poland, Warsaw, 1999 (in Polish) Modified from Kanerva, L., Skin contact reactions to food and spices, In Food Allergy and Intolerance, Brostoff, J. and Challacombe, S J., Eds., Saunders, London, Edinburgh, New York, Philadelphia, St Louis, Sydney, Toronto, 2002 EAFUS A Food Additive Database—http //www.foodsafety.gov/—dms/eafus.html a Mentioned also as additives associated with adverse reaction by Bosso and Simon (2008). 

Kanerva, L. 2002. Skin contact reactions to food and spices. In Food Allergy and Intolerance, 2nd ed., J. Brostoff and S.J. Challacombe, Eds., pp. 631-645. Saunders, London. 

Food Allergy and Intolerance Center http //www.allergyhealthonline.com... 

With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized. 

The European Academy of Allergy and Clinical Immunology has proposed a revised nomenclature for allergic and related reactions (Johansson et al., 2004). According to this proposal adverse reactions to food should be termed "food hypersensitivity." The term food allergy should be used when immunological mechanisms have been demonstrated, and includes both IgE- and non-IgE-mediated reactions. All other reactions, which have sometimes been referred to as "food intolerance," should be termed nonallergic food hypersensitivity (Fig. 3.1). 

Pastorello, E.A. 1997. Study of Nutritional Factors in Food Allergies and Food Intolerances. European Commission, Brussels, ISBN 92-827-9554-3. 

Taylor, S.L. Dormedy, E.S. The role of flavoring substances in food allergy and intolerance. Adv. Food Nutrition Res. 1998, 42, 1-44. 

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