Food Allergies and Intolerance
Adverse reactions to foods, aside from those considered harmful, are caused by a selected individual intolerance towards commonly tolerated foods. Intolerance derived from an immunological mechanism is mentioned as food allergy, the non-immunological form is termed Food Intolerance. IgE-mediated food allergy is the most typical and dangerous form of adverse food reaction. Food allergy is well recognized in clinical medicine as a reason behind acute attacks of asthma, urticaria, and angioedema and as a contributing factor in some cases of eczema and rhinitis.
- Recent advances in diagnosis of food allergy
- Allergy manifestations and tolerance
- Food allergy in infants and children
- Common food allergies
- Acute and long term management of food allergy
- Acute and long term management of food allergy
- Diagnosis and management of food-induced anaphylaxis
- Active treatment options
Related Conference of Food Allergies and Intolerance
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
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August 25-26, 2025
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October 23-24, 2025
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