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Food allergies and intolerances - A review

Author

Listed:
  • Renata Winterová

    (Food Research Institute Prague, Prague, Czech Republic)

  • Marie Pokorná Bartošková

    (Food Research Institute Prague, Prague, Czech Republic)

  • Zdeněk Kejík

    (First Faculty of Medicine, Charles University, Prague, Czech Republic)

  • Jana Rysová

    (Food Research Institute Prague, Prague, Czech Republic)

  • Ivana Laknerová

    (Food Research Institute Prague, Prague, Czech Republic)

  • Marian Urban

    (Food Research Institute Prague, Prague, Czech Republic)

  • Zuzana Šmídová

    (Food Research Institute Prague, Prague, Czech Republic)

Abstract

In recent years, food allergies and intolerances have had a growing presence in the population. This may be due to either genetic predisposition or allergy that develops later in life. In addition, an increase in the recorded cases can also be caused by improved diagnostic and detection methods and discovering new allergens. The article provides an overview of the most common food allergies and intolerances and their symptoms.

Suggested Citation

  • Renata Winterová & Marie Pokorná Bartošková & Zdeněk Kejík & Jana Rysová & Ivana Laknerová & Marian Urban & Zuzana Šmídová, 2021. "Food allergies and intolerances - A review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(5), pages 329-339.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:151-2020-cjfs
    DOI: 10.17221/151/2020-CJFS
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    References listed on IDEAS

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    1. Karolina CHRISTA & Maria SORAL-ŚMIETANA, 2008. "Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 153-162.
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