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EU Framework programme for research contract n° FOOD-CT-2004-506378
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Food allergy: basic facts and how to live with it

 

Some people react with hypersensitivity when eating certain foods or additives. Typically it is ordinary foods that cause the reactions. To talk about food hypersensitivity it is a requirement that the symptoms:

  • appear when you eat the food you do not tolerate,
  • disappear or diminish when you avoid the food you do not tolerate, and
  • reappear when you reintroduce the food you do not tolerate.

Food hypersensitivity is divided into food allergy and non-allergic food hypersensitivity.

What is food allergy?

Mechanisms of food allergy: sensitisation and reaction
How common are food allergies? Which foods may cause allergy? What are cross-reactions?
What are the symptoms of food allergies?
How is food allergy diagnosed?
How do you live with food allergy? Treatment, prevention, food labelling
What is gluten intolerance - Coeliac disease?
Contact allergy and food


What is non-allergic hypersensitivity?

Non-allergic hypersensitivity mechanisms and symtoms
What do we know about hypersensitivity to food additives? (including sulphites)
What is lactose intolerance?

Brochure site map

Site map of the food allergy brochure
Download the material in pdf format

 

Food hypersensitivity: Food allergy or non-allergic food hypersensitivity


Allergy experts involved in this website

Charlotte Madsen and Pia Nørhede, National Food Institute, Technical University of Denmark, together with Erna Botjes from the European Federation of Allergy and Airways Diseases Patients Associations (EFA), developed the content of this website.

The website was designed by GA²LEN Dissemination, Brussels, Belgium. 
Part of the text is based on the EuroPrevall lay version state-of-the art papers by Pia Nørhede.

In addition a group of leading allergy experts contributed: