Czech J. Food Sci., 2021, 39(5):329-339 | DOI: 10.17221/151/2020-CJFS

Food allergies and intolerances - A reviewReview

Renata Winterová1, Marie Pokorná Bartoąková ORCID...1, Zdeněk Kejík2, Jana Rysová*,1, Ivana Laknerová1, Marian Urban1, Zuzana ©mídová1
1 Food Research Institute Prague, Prague, Czech Republic
2 First Faculty of Medicine, Charles University, Prague, Czech Republic

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.

Keywords: allergens; allergenicity of food proteins; cross-reactivity; immunoreactivity; overview

Published: October 14, 2021  Show citation

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Winterová R, Bartoąková MP, Kejík Z, Rysová J, Laknerová I, Urban M, ©mídová Z. Food allergies and intolerances - A review. Czech J. Food Sci. 2021;39(5):329-339. doi: 10.17221/151/2020-CJFS.
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