Food hypersensitivity: Difference between revisions
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}}</ref> Food hypersensitivity is different from [[lactose intolerance]]. | }}</ref> Food hypersensitivity is different from [[lactose intolerance]]. | ||
==Food industry implications== | |||
There are economic incentives to produce hypoallergenic food products. As a related effort, the marketing and distribution of certain highly allergenic foods, such as [[peanut]]s, are changing to reduce exposure. | |||
==References== | ==References== | ||
<references/> | <references/> | ||
Latest revision as of 01:32, 25 June 2010
In medicine, food hypersensitivity (food allergies or food allergy) is a form of immediate hypersensitivity that is "Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food."[1]
Food hypersensitivity is difficult to diagnose and may be overdiagnosed.[2] Food hypersensitivity is different from lactose intolerance.
Food industry implications
There are economic incentives to produce hypoallergenic food products. As a related effort, the marketing and distribution of certain highly allergenic foods, such as peanuts, are changing to reduce exposure.
References
- ↑ Anonymous (2024), Food hypersensitivity (English). Medical Subject Headings. U.S. National Library of Medicine.
- ↑ Chafen, Jennifer J. Schneider; Sydne J. Newberry, Marc A. Riedl, Dena M. Bravata, Margaret Maglione, Marika J. Suttorp, Vandana Sundaram, Neil M. Paige, Ali Towfigh, Benjamin J. Hulley, Paul G. Shekelle (2010-05-12). "Diagnosing and Managing Common Food Allergies: A Systematic Review". JAMA 303 (18): 1848-1856. DOI:10.1001/jama.2010.582. Retrieved on 2010-05-12. Research Blogging.