Food hypersensitivity is an undesirable or unexpected reaction to ingestion of a particular food. This includes classical allergies (IgE-mediated food allergy), and so-called food intolerances (nutritional non-allergic hypersensitivity), in which immunological, enzymatic, toxic, or psychological, mechanisms may be involved, among others.
Inadequate sensitization causes the body to generate antibodies to proteins in food or to commensal intestinal flora, which could lead to chronic illnesses.
Many people have some degree of sensitivity to certain foods, but it is often undetectable without a specific analysis. Using a simple blood withdrawal, the presence of specific IgE for 109 food extracts is detectable. The results of this analysis identify potentially harmful foods for the person. Later, dietary recommendations are adapted to the results obtained.
