What is a food allergy?
Risks linked to food allergens and their traceability

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...