What is food hypersensitivity?

Some people react with hypersensitivity when eating certain foods or additives. Typically it is ordinary foods that cause the reactions.

To talk about food hypersensitivity it is a requirement that the symptoms:

  • appear when you eat the food you do not tolerate
  • disappear or diminish when you avoid the food you do not tolerate, and
  • reappear when you reintroduce the food you do not tolerate.
Food hypersensitivity is divided into food allergy and non-allergic food hypersensitivity. In the figure below you can see examples of food allergy and of non-allergic food hypersensitivity.

Nomenclatures for Allergy

The European Academy of Allergy and Clinical immunology has defined allergic disease. This is described in the paper by:

* Johansson et al. 2001. A revised nomenclature for allergy. An EAACI position statement from the EAACI nomenclature task force (Allergy, 56:813-24) and in

* Johansson SGO et al. (2004). Revised nomenclature for allergy for global use: Report of the Nomenclature Review Committee of the World Allergy Organization, October 2003. (J Allergy Clin Immunol 113 (5), 832-836).

Last updated 25 July 2014