Food Safety and Nutrition Science

Food Allergies and Intolerance

An allergic reaction is associate degree abnormal reaction of the body's system to a selected food. This tends to cause unpleasant and unwanted effects (symptoms). There are different types of allergic reaction, depending on which part of the immune system responds. The acute, sudden-onset reactions tend to be caused by antibodies known as immunoglobulin E (IgE). Those components of the food inflicting aversions are typically proteins and are known as allergens. Most of these allergens can still cause reactions even after they are cooked or have undergone digestion in the intestines. Exceptions are fruits & vegetables, which seem to be more allergenic when fresh. Numerous food proteins are studied to ascertain matter content. Food intolerance reactions are typically associated with the number of food consumed. They may not occur till a precise quantity (threshold level) of the food is ingested, but this amount varies for each person. Food intolerance may be a reaction that some individuals have once consumption or drinking some foods; it's not associate degree immunologic response. Food intolerance has been related to an asthma attack, respiratory disease, respiratory illness, respiratory disorder, chronic fatigue syndrome and irritable intestine, gut, internal bowel syndrome (IBS).