Abstract
Adverse food reactions are common in the general population. Nevertheless, our knowledge of the structure of food allergens and of the mechanisms involved is poor. In 1995 the European Academy of Allergology and Clinical Immunology suggested a classification based on the causative pathogenic mechanism. According to this classification, non-toxic reactions can be divided into food allergies when they recognize immunological mechanisms and food intolerance when there are no immunological implications. The treatment of food intolerance is avoidance of the particular food. There are specific treatments for some food intolerance (beta-galactosidases for the management of lactose intolerance).
MeSH terms
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Adult
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Anti-Allergic Agents / therapeutic use
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Child
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Dietary Sucrose / adverse effects
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Food / adverse effects*
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Food Additives / adverse effects
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Food Hypersensitivity / diet therapy
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Food Hypersensitivity / drug therapy
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Food Hypersensitivity / epidemiology
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Food Hypersensitivity / etiology
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Food-Drug Interactions
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Foodborne Diseases / epidemiology
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Foodborne Diseases / etiology
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Humans
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Lactose Intolerance / diagnosis
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Lactose Intolerance / diet therapy
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Lactose Intolerance / drug therapy
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Lactose Intolerance / epidemiology
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Metabolism, Inborn Errors / complications
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Prevalence
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beta-Galactosidase / therapeutic use
Substances
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Anti-Allergic Agents
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Dietary Sucrose
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Food Additives
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beta-Galactosidase