1. bookVolume 8 (2015): Issue 1 (April 2015)
Journal Details
License
Format
Journal
eISSN
1339-3065
First Published
10 Dec 2012
Publication timeframe
2 times per year
Languages
English
Open Access

Food allergy and intolerance

Published Online: 15 Jun 2015
Volume & Issue: Volume 8 (2015) - Issue 1 (April 2015)
Page range: 44 - 51
Journal Details
License
Format
Journal
eISSN
1339-3065
First Published
10 Dec 2012
Publication timeframe
2 times per year
Languages
English
Abstract

Allergic reactions to foods represent severe actual problems for mankind having increased global character. Adverse food reactions are divided to food allergy, an immunological response to food, and food intolerance, a non-immune reaction with allergy-like symptoms. It is estimated that 6–8 % of children and 1–2 % of adults suffer from food allergy. The prevalence of food intolerance in adults is no more than 5–6 %, however in infants and young children, it is varied from 0.3 % to 20 %. Allergy is caused by different food allergens (milk proteins, cereals, nuts, fruits and vegetables), while there is frequent cross-allergy among them. Food intolerance is adverse reaction resulting from enzyme deficiencies, pharmacological reactions, and response to toxic or irritant components of food. Focusing on dairy products and cereals, the impact of fermentation in reducing food intolerance or allergenicity is reviewed in this paper.

Keywords

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