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1. What is a food allergy?
AFPRAL: French Association for Allergy Prevention.
Allergy: excessive and aberrant immunological reaction of the body in response to a second contact with an antigen called allergen. The true allergic reaction depends on the intervention of a particular class of antibodies: immunoglobulin E (IgE).
Allergen: antigen responsible for allergy and associated disorders.
Antibody: plasma protein synthesized by the body in response to "aggression" by a foreign substance: the antigen.
Antigen: a molecule (usually a protein) foreign to the organism, which triggers a defense reaction, in particular the production of antibodies specific to the antigen being combated.
Atopy: genetic predisposition stimulating the production of...
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What is a food allergy?
Food allergens
Bibliography
Regulations
Directive 2003/89 EC amending Directive 2000/13 EC as regards indication of the ingredients present in foodstuffs (10/11/2003).
Directive 2006/142 EC amending Annex IIIa of Directive 2000/13 EC containing the list of ingredients which must be mentioned in all circumstances on the label of foodstuffs (22/12/2006).
Regulation 178/2002 EC laying down the general principles and...
Changes in the frequency of observation of the main food allergens in children and adults (table A) :
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Atlangène Applications
Atlangène Applications is an analysis and research laboratory and service provider in the food industry.
Silliker
...Organizations
AFSSA
French Food Safety Agency
PNNS
National nutrition and health program
...
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