Food Allergies and Intolerances
Expert-defined terms from the Global Certificate in Food Science and Nutrition course at London School of Business and Administration. Free to read, free to share, paired with a professional course.
Anaphylaxis #
A severe, life-threatening allergic reaction that can occur within seconds or minutes of exposure to an allergen. Symptoms include difficulty breathing, rapid pulse, skin rash, and drop in blood pressure.
Allergen #
A substance that can cause an allergic reaction in sensitive individuals. Common food allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish.
Allergy #
An overreaction of the immune system to a substance (allergen) that is usually harmless to most people.
Atopy #
A genetic predisposition to develop allergic diseases such as asthma, eczema, and hay fever.
Cross #
contamination: The unintentional transfer of an allergen from a contaminated source to a food that would not normally contain that allergen.
Egg allergy #
An abnormal immune response to egg proteins, resulting in symptoms such as hives, swelling, and difficulty breathing.
Elimination diet #
A diet that eliminates certain foods or food groups in order to identify food allergies or intolerances.
Food allergy #
An adverse immune response to a food protein, resulting in symptoms such as hives, swelling, and difficulty breathing.
Food intolerance #
A non-immune mediated adverse reaction to a food or food component, resulting in symptoms such as abdominal pain, bloating, and diarrhea.
Food labeling #
The requirement for food manufacturers to clearly list all ingredients and potential allergens on food packaging.
IgE #
Immunoglobulin E, a type of antibody that plays a key role in allergic reactions.
Lactose intolerance #
The inability to digest lactose, a sugar found in milk and dairy products, due to a deficiency of the enzyme lactase.
Oral allergy syndrome #
A type of food allergy that occurs when a person with a pollen allergy eats certain fresh fruits or vegetables, causing symptoms such as itching and swelling of the mouth and throat.
Peanut allergy #
An adverse immune response to peanut proteins, resulting in symptoms such as hives, swelling, and difficulty breathing.
Sesame allergy #
An adverse immune response to sesame seeds or products containing sesame, resulting in symptoms such as hives, swelling, and difficulty breathing.
Soy allergy #
An adverse immune response to soy proteins, resulting in symptoms such as hives, swelling, and difficulty breathing.
Tree nut allergy #
An adverse immune response to proteins found in tree nuts, such as almonds, walnuts, and cashews, resulting in symptoms such as hives, swelling, and difficulty breathing.
Wheat allergy #
An adverse immune response to wheat proteins, resulting in symptoms such as hives, swelling, and difficulty breathing.
Whole food labeling #
The requirement for food manufacturers to clearly list all ingredients, including allergens, on food packaging, using plain language and common names.
Example #
Instead of "whey," the label may read "milk protein."
World Allergy Organization #
An international organization dedicated to promoting optimal care for patients with allergies, including food allergies.
Adverse food reaction #
Any abnormal response to a food or food component, including food allergies, food intolerances, and toxic reactions.
Allergen management #
The process of controlling and preventing the presence of allergens in food products, including proper labeling, handling, and storage.
Allergen threshold #
The minimum amount of an allergen required to trigger an allergic reaction in sensitive individuals.
Anaphylactic shock #
A severe, life-threatening allergic reaction characterized by a rapid drop in blood pressure, difficulty breathing, and loss of consciousness.
Cross #
reactivity: The occurrence of an allergic reaction to a food or food component due to a similarity in structure to another allergen.
Excipient #
A substance added to a food or medication to improve its stability, taste, or appearance.
Food additive #
A substance added to food to improve its appearance, taste, or shelf life, including preservatives, colorings, and flavorings.
Food challenge #
A medical procedure used to diagnose food allergies, in which a person is given gradually increasing amounts of a suspected allergen under medical supervision.
Food protein #
induced enterocolitis syndrome: A food allergy that affects the gastrointestinal tract, causing vomiting, diarrhea, and failure to thrive in infants and young children.
Food protein #
induced enteropathy: A food allergy that affects the small intestine, causing inflammation and malabsorption of nutrients.
FPIES #
Food protein-induced enterocolitis syndrome.
IgG #
Immunoglobulin G, a type of antibody that plays a role in immune function but is not typically associated with allergic reactions.
Lactose intolerance test #
A medical test used to diagnose lactose intolerance, in which a person is given a lactose solution and their blood sugar levels are monitored.
Oral immunotherapy #
A medical treatment for food allergies, in which a person is gradually exposed to increasing amounts of an allergen under medical supervision, with the goal of building tolerance.
Precautionary allergen labeling #
A voluntary labeling practice used by food manufacturers to alert consumers to the potential presence of allergens due to cross-contamination.
Scombroid poisoning #
A foodborne illness caused by the consumption of spoiled fish, resulting in symptoms such as flushing, headache, and difficulty breathing.
Skin prick test #
A medical test used to diagnose food allergies, in which a small amount of a suspected allergen is introduced into the skin using a needle.
Example #
A positive result would show a wheal and flare reaction, indicating the presence of IgE antibodies.
Specific IgE test #
A blood test used to diagnose food allergies, in which the levels of IgE antibodies specific to a particular allergen are measured.
Tolerance #
The ability to consume a food or food component without experiencing an adverse reaction.
Undesirable effect #
An adverse reaction to a food or food component, including both allergies and intolerances.
Voluntary labeling #
A labeling practice used by food manufacturers to provide additional information to consumers, such as the presence of genetically modified organisms (GMOs) or gluten-free status.
Example #
"May contain traces of peanuts" is a voluntary label, indicating the potential for cross-contamination.