Food Intolerance

Aziz Koleilat*

DOI: 10.26717/BJSTR.2017.01.000190

Received: July 09, 2017;   Published: July 13, 2017

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Abstract

Food intolerance was recognized as separate issue [1], after the australian researchers published in 1978 details of an “exclusion diet’ in order to exclude specific food chemicals from the diet of patients. In 1995 the European Academy of Alergeology and Clinical Immunology (EAACI) suggested a classification on the basis of the responsible ‘pathogenesis’ mechanism. According to this classification: Non-toxic reactions can be divided into ‘food allergies’ when they recognize immunological mechanisms, and ‘food intolerances’ when there are no immunological implications.

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