CURSO
03 · Fundamental concepts
3. Fundamental concepts
3.1 Food allergy
A food allergy is an adverse reaction to a food or one of its components involving the immune system. Proteins are responsible for many food allergic reactions.
3.2 Food intolerance
Food intolerances do not occur through the same immune mechanism as an allergy. A well-known example is lactose intolerance, which is related to insufficient ability to digest this sugar.
Coeliac disease is an immune-mediated disease related to gluten and should not be confused with a food allergy.
3.3 Food hypersensitivity
The concept of food hypersensitivity includes different non-toxic adverse reactions and allows allergic reactions to be distinguished from other reactions.
KEY IDEA
Food professionals must not diagnose consumers. Their responsibility is to know the ingredients, prevent contamination and provide accurate information.
Food professionals must not diagnose consumers. Their responsibility is to know the ingredients, prevent contamination and provide accurate information.