Hypersensitivity to food refers to all types of reactions that organisms may have against the food component. Food sensitivity include food allergies and intolerances.

Food Allergy

Food allergy is a special kind of sensitivity to foods that activate the immune system. An allergen is (almost always a protein in the offending food) a set of chain reactions in the immune system including the release of antibodies. These antibodies trigger the release of body chemicals such as histamine, which give rise to symptoms such as itchy skin, runny nose, coughing or wheezing. Most allergic reactions to food relatively mild, but some people have severe and life-threatening reaction called anaphylactic shock. Peanuts are known to cause shock and crisis management includes the use of injection of epinephrine to open the airway, and to constrict blood vessels.

Food intolerance

Food intolerance is an adverse reaction to food that does not involve the immune system. The reaction is non-digestion or non-absorption of specific foods or components. An example is lactose and wheat intolerance. There is no treatment to cure food allergies. Once one has been diagnosed, the only thing you can do is to avoid foods that cause problems.

Food allergens are defined by the EU are: Ref: directive 2003/89/EC of 10 November 2003

* Gluten-containing grains (wheat, rye, barley, oats, spelled, kamut or hybrids of these) and products made from gluten-containing grains.
* Shellfish and products made from shellfish.
* Fish and products made from fish.
* Molluscs and products made from molluscs. Collective term for approx. 100,000 species that live in saltwater, fresh water and on land. For example, snails, mussels, squid eaten in raw condition, but also prepared, and as ingredients in foods.
* Eggs and products made from eggs.
* Peanuts and products made from peanuts.
* Soybeans and products made from soy beans.
* Milk and products made from milk.
* Nuts (almonds, walnuts, cashews, pecan nuts, Australia nuts) and products made from nuts.
* Celery and products made of celery.
* Mustard and products made from mustard.
* Lupin and products made from lupine. Lupin is a leguminous plant belonging to the same family as the peanut and soy. Of the seeds produced flour to improve baking properties and nutritional value of foods.
* Sesame seeds and products made from sesame seeds.
* Sulphur dioxide and sulphite in concentrations of 10mg/kg or more or 10/liter expressed as SO2. Sulphur dioxide and sulphites are used as antioxidants and preservatives.

GMO: Genetically modified organism. Organism in which genetic material is modified so that DNA contains genes that are normally not there.