Angelika Paschke, Hamburg

Problems with food allergies and other adverse reactions to food are still a challenge for science.

A great deal of diagnostic and therapeutic research is still needed to help the continuously increasing number of allergic patients and this must be coupled to improved characterisation of the allergens. Nevertheless, even if allergen structures are precisely known, therapy has been improved and the ingredients in prepacked foods are fully declared, there will still be no absolutely safe food for allergic patients. As there are marked individual differences in the pathogenesis, symptoms, and sensibilisation, individual allergic patients will remain at risk.

Keywords: Allergy, food intolerance, food labelling, crossreaction, epitope

Sie finden den Artikel in deutscher Sprache in Ernährungs Umschau 01/09 ab Seite 36.