Gestione della presenza di allergeni nei prodotti alimentari 1° PARTE

In the last few years, the number of patients suffering from food allergy appears to be on the increase and allergic diseases have become a major clinical and public health problem, with a new and evolving regulation. The reasons suggested are changes in the hypersensitivity of the consumers to foods, the consumption of new products and the evolution of food technologies. Food allergens are responsible for a variety of symptoms involving the skin, gastrointestinal tract, respiratory and cardiovascular systems. Prevention and treatment consist in the complete elimination of the allergen from the diet. It is therefore important that consumers pay attention to food labelling. The labels of foods must be clear and easy to read. Moreover, all possible allergenic sources must be avoided in food manufacturing.