Nutritional factors in food allergies and intolerances
The European Commission, DG XII, has published a study of nutritional factors in food allergies and food intolerances, carried out within the AIR (Agriculture and Agro-industry including Fisheries) programme under the Third RTD Framework Programme. The study contains the scientific state-of-the-art in the field of food allergies and food intolerances. It first looks at the classification of allergic reactions to food, principally toxic and non-toxic, and their sub-divisions. It then examines the specific characteristics of a number of individual allergies and intolerances and looks at possible causes and contributors to these reactions, including lifestyle/professional reasons, diet and processing/preparation of food. Finally, methods for the diagnosis and prevention of allergies and adverse effects are examined.