Food allergy and food intolerance

Abstract

The cultural patterns of food consumption tend to change gradually with time. Although it is true that technology increasingly secures the safety of nutrients, this does not mean that 184each food product is safe. In fact, with the introduction of food additives such as coloring agents and preservatives, the number of substances that may generate adverse reactions has increased, and it seems that the incidence of allergic reactions has, too. This may be explained by developments in technology such as high-temperature processing and irradiation of food, leading to the creation of new antigenic sites. Other factors may be involved as well. It is known, for example, that allergy to inhalants is on the increase. There are many mechanisms underlying adverse reactions to foods. Because of their complexity, there has been confusion about the terminology that should be applied for the different kinds of adverse food reactions. A lack of consensus can easily lead to misunderstanding.