Chapter 1. Classification and Prevalence of Food Hypersensitivity

  1. Isabel Skypala BSc Nutrition and Dietetics, PG Dip Allergy, RD Specialist Allergy Dietitian Director of Rehabilitation and Therapies Honorary Senior Lecturer1,2 and
  2. Carina Venter BSc Dietetics, PG Dip Allergy, PhD, RD Senior Allergy Dietitian Senior Research Fellow3
  1. Carina Venter BSc Dietetics, PG Dip Allergy, PhD, RD Senior Allergy Dietitian Senior Research Fellow

Published Online: 19 MAY 2009

DOI: 10.1002/9781444312119.ch1

Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance

Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance

How to Cite

Venter, C. (2009) Classification and Prevalence of Food Hypersensitivity, in Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance (eds I. Skypala and C. Venter), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444312119.ch1

Editor Information

  1. 1

    Royal Brompton & Harefield NHS Trust, UK

  2. 2

    Imperial College London, UK

  3. 3

    David Hide Asthma and Allergy Research Centre, Isle of Wight, University of Portsmouth, UK

Author Information

  1. David Hide Asthma and Allergy Research Centre, Isle of Wight, University of Portsmouth, UK

Publication History

  1. Published Online: 19 MAY 2009
  2. Published Print: 13 MAR 2009

ISBN Information

Print ISBN: 9781405170369

Online ISBN: 9781444312119

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Keywords:

  • classification and prevalence of food hypersensitivity;
  • ‘adverse food reactions’, referring to untoward reaction following ingestion of food;
  • non-toxic reactions - food allergy and food intolerance;
  • IgE-mediated food allergy;
  • non-allergic food hypersensitivity;
  • Gell–Coombs classification;
  • monosodium glutamate (MSG) - flavour enhancer

Summary

This chapter contains sections titled:

  • Introduction

  • Nomenclature and classification

  • Immunological basis of food allergy

  • Symptoms associated with food hypersensitivity

  • Prevalence

  • Conclusion