<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></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.

Food allergy and intolerance

Department of Food Nutrition and Assessment, Institute of Biochemistry, Nutrition and Health Protection, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia

Acta Chimica Slovaca

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Food allergy and intolerance"}

Allergic reactions to foods represent severe actual problems for mankind having increased global character. Adverse food reactions are divided to food allergy,...

Food allergy and intolerance

Online veröffentlicht: 15. Juni 2015

Seitenbereich: 44 - 51

DOI: https://doi.org/10.1515/acs-2015-0009

Schlüsselwörter
food allergy, food intolerance, allergens, lactic acid bacteria, fermentation

© Monika Petruláková et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Food allergy and intolerance

Online veröffentlicht: 15. Juni 2015

Seitenbereich: 44 - 51

DOI: https://doi.org/10.1515/acs-2015-0009

Schlüsselwörterfood allergy, food intolerance, allergens, lactic acid bacteria, fermentation

© Monika Petruláková et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
food allergy, food intolerance, allergens, lactic acid bacteria, fermentation