Practical Approach to Adverse Food Reactions

Parallel to the increasing prevalence of other atopic diseases as allergie rhinitis, asthma and atopic eczema, adverse reactions to foods have become a more frequent problem in daily practice, although limited epidemiological data are available. Adverse reactions to food may be life-threatening and food allergy is estimated to affect 1-2% of the adult population, and its prevalence is higher in infants and children. Therefore food allergy is one of the most problematic issues that food manufacturers must confront with. In the last few years an increasing interest in consumer protection and in improvement of food safety has been arisen.