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[Food intolerance].

Authors
  • Zugasti Murillo, Ana
Type
Published Article
Journal
Endocrinología y Nutrición
Publisher
Elsevier
Publication Date
May 01, 2009
Volume
56
Issue
5
Pages
241–250
Identifiers
DOI: 10.1016/S1575-0922(09)71407-X
PMID: 19627745
Source
Medline
License
Unknown

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).

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