Food allergies

They represent all pathological manifestations of foodborne origin. In most cases, they are mediated by immunological mechanisms. It is important to know that the frequency with which a food is consumed is a risk factor for sensitization.

Pathology related to the qualitative aspect of food, classically includes toxicity, intolerance, food allergies and pseudo-allergies.

• Toxic accidents

  They are most often related to a natural compound (plant alkaloids, polyamines, etc.) or a contaminant (molds, xenobiotics such as mercury).

• Intolerances

  They are well-characterized, such as favism, glyadine intolerance or lactose intolerance. These are foods that are normally well-tolerated, but which cause pathology in certain...