Food allergies
Human nutrition and the food industry

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...