Food allergy is an adverse reaction that occurs when the immune system responds specifically and reproducibly to exposure to a particular food or its constituents.
This definition includes both IgE-mediated and nonIgE-mediated immune reactions or a combination of both. In food allergies, certain substances normally present in foods can trigger an immediate or delayed immune reaction of varying severity, depending on the individual's sensitivity. Symptoms of food allergy can occur from a few minutes to several hours after intake of the food, and their severity can range from mild to potentially life-threatening.
The clinical presentation also varies according to the age of the individual and the allergen involved it is therefore a pathological condition with high impact on the quality of life of sufferers and their families, with significant health care costs for both the individual and the National Health System.
This situation constitutes a condition with a significant impact on the lives of patients and their families, with significant health care costs for both the individual and the National Health Service.
