Food allergy

Food allergies are the subject of keen public interest. It is widely felt that they constitute a growing public health problem. Various explanations have been offered for this phenomenon and these have, in turn, spawned ideas for possible means of prevention. In addition, researchers are seeking ways to improve diagnosis and minimise health deterioration.
It is precisely because various aspects of this problem are still under discussion that there is much to be gained from a thorough understanding of the latest scientific developments. This is why the Minister of Health, Welfare and Sport asked the Health Council to review the current level of knowledge concerning the extent of the problem and its causes, and to give advice on the most effective forms of prevention, diagnosis and treatment of IgE-mediated food allergy. This is the most common form of food allergy, whereby the body produces IgE antibodies when it comes into contact with a food allergen (the substance that triggers the reaction). These antibodies are responsible for the allergic reaction.