Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Thursday, May 11, 2017

Definition and prevalence of food sensitivities

It is still unclear why certain individuals develop food sensitivities, but the incidence is rising. It is an adverse reaction to a food which other people can safely eat, and includes food allergies, food intolerance, microbial toxications, and chemical sensitivities. Food sensitivities collectively rank among the most common food-related illnesses, although most of the individual types food sensitivities –such as cow’s milk allergy, peanut allergy. Asthma – are rather rare.

A survey (Sloan and Powers 1986) of women’s opinion found that about 30% of the women polled felt that someone in their family had food sensitivity or food allergy.
Studies by Dr. S. Allan Bock of the National Jewish Medical and Research Center in Denver suggest that about 5 percent of all infants under 6 years of age likely risk known diverse reactions to foods.

But of these the most frequently encountered reaction (rash and/or diarrhea after being fed fruit juices) is likely to be non-allergic.

The prevalence allergy is greatest in the first few years of life and decreases over the first decade. For the total population between 1 and 2% of individuals are estimated to be allergy. Among older age groups, food sensitivities are likely to be considerably lower.
Definition and prevalence of food sensitivities

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