Food and food products associated with food allergy and food intolerance – An overview

• Published in: Food research international Vol. 138; no. Pt B; p. 109780
• Main Authors: Muthukumar, Janani, Selvasekaran, Pavidharshini, Lokanadham, Monica, Chidambaram, Ramalingam
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.12.2020
• Subjects: Allergens; Animals; Elimination; Food & food products; Food allergy; Food Hypersensitivity - etiology; Food Intolerance; Food Sensitivity; Glutens; Humans; Seafood; Food & food products; Food allergy; Allergens; Food intolerance; Food Sensitivity; Elimination
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.109780

[Display omitted] •Intake of certain foods leads to conditions such as food allergy and intolerance.•Until today dietary awareness of foods that cause adverse reactions remains low.•Egg, fish, shellfish, tree nut, peanut, and soybean products cause food allergies.•Gluten, biogenic amine, FODMAP, and additive content of foods induce intolerance.•Dairy and wheat products commonly cause food allergies as well as intolerance. Immune-mediated food allergy and non-immune mediated food intolerance are categorized as the most common adverse reactions resulting from the ingestion of certain foods. As there is no standard treatment, the possible remedy to avoid exposure to these adverse reactions is adhering to a strict diet that eliminates allergic and intolerant foods. The commonly consumed foods including dairy products, egg, fish, shellfish, tree nuts, peanut, soybean, and wheat-based products are proven to cause food allergy. Foods containing lactose, gluten, high FODMAPs, biogenic amines, and certain food additives leads to potential health risks in intolerant individuals. Besides, there are various foods whose mechanism of action in triggering food allergy and intolerance is yet to be defined. However, the public in-depth understanding of natural foods, processed foods, and packaged food products that induce allergic reactions and intolerance remains low. Therefore, awareness of diet that partially or completely excludes the intake of certain foods associated with these reactions should be widespread among the consumers.