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Quizzed article | REF: F1157 V1

Risks linked to food allergens and their traceability

Authors: Jacques FRANKINET, Françoise LEVACON, Philippe ARMAING, Pierre LENAERS, Christophe DUFOUR, Ulrich SINGER

Publication date: June 10, 2007, Review date: September 2, 2020 | Lire en français

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    1. What is a food allergy?

    Glossary

    AFPRAL: French Association for Allergy Prevention.

    Allergy: excessive and aberrant immunological reaction of the body in response to a second contact with an antigen called allergen. The true allergic reaction depends on the intervention of a particular class of antibodies: immunoglobulin E (IgE).

    Allergen: antigen responsible for allergy and associated disorders.

    Antibody: plasma protein synthesized by the body in response to "aggression" by a foreign substance: the antigen.

    Antigen: a molecule (usually a protein) foreign to the organism, which triggers a defense reaction, in particular the production of antibodies specific to the antigen being combated.

    Atopy: genetic predisposition stimulating the production of...

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