Food allergies and food intolerances

Abstract

The lecture gives definitions of food allergies, food hypersensitivity and food intolerance, presents data on their prevalence, describes the mechanism of their development, common manifestations and classification of adverse reactions to food. Food intolerance caused by defects in transport systems and/or deficiency of enzymes, including FODMAPs, food intolerance caused by pharmacological compounds contained in food, food allergy and the mechanisms of their formation (immune and non -immune), causing various features of the course and approaches to therapy. Information about the differential diagnosis of these conditions is given.