Allergy and Food Toxicology
Adverse reactions occurring as a result of exposure to some chemical toxicant in the food are one of the considerations while producing or manufacturing a food product. Any clinically abnormal response to food or food additives is related to the term food allergy in common and thus impairs the metabolic functions in the human body and other consumers. Immunological stimulation and response depends upon the nature of the antigen, and route, amount, duration and frequency of exposure. The result may be a negligible or weak response, being a state of awareness of the antigen but manifested clinically as a state of tolerance, or result in hypersensitivity. Their allergic responses are due to hypersensitivity reactions with the immune system and thus are responsible for the adverse reactions and inflammatory disorders mainly from the age of 3 to 5 in case of humans and also in other pet animals. Knowledge about the types and sources of these foodborne chemicals, the circumstances of exposure that lead to adverse reactions, and the frequency of occurrence of such events will aid allergists in diagnosing the basis for the adverse reactions.
- Track 1-1 Allergic foods
- Track 2-2 Hypersensitive food allergies
- Track 3-3 Natural toxicants in food
- Track 4-4 Sea food toxins
- Track 5-5 Diagnosis and treatments