Food Allergies

What is food allergy?

Foods, whether natural or modified, and additives can cause adverse reactions to the person who ingests or comes into contact with them. A large number of these reactions are due to an immunological reaction between the proteins in the food and the specific antibodies produced by the person with a food allergy. Occasionally, adverse reactions or food intolerance can occur without the cause being allergy (toxicity, enzyme deficiency in the person ingesting the food, etc.).

Food allergy is very common in childhood (affecting 10-15% of the population), while in adulthood it is much less frequent (less than 2%).