Food Allergens

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  • H. Rauchova* *Institute of Physiology, Academy of Sciences of the Czech Republic, Prague, **Department of Biochemistry, Institute of Chemical Technology, Prague
  • P. Rauch** *Institute of Physiology, Academy of Sciences of the Czech Republic, Prague, **Department of Biochemistry, Institute of Chemical Technology, Prague

Abstrakt

There is an individual's susceptibility to certain foodstuffs. These reactions are divided into immune-mediated and non immune-mediated reactions. The term food allergy is commonly used for immune-mediated reactions, while non immune-mediated reactions are reffered to as food intolerance. Food allergy can be further divided into IgE-mediated and non IgE-mediated reactions. Non immune-mediated food adverse reactions, or food intolerance, are definitions used when the history and/or the provocative tests clearly prove the causative role of a food but there is no evidence of an immunological mechanism. Adverse reactions to food are listed together with the possibilities how to decrease their unwanted effects.

Publikováno

15.04.1997

Jak citovat

Rauchova*, H., & Rauch**, P. (1997). Food Allergens. Chemické Listy, 91(3). Získáno z http://www.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2790

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