Description
Presenter: W. Jeffrey Hurst, Hershey Foods Corporation
Adverse reactions to food have been around for many years and can be divided into two broad categories: food hypersensitivity (allergy) and food intolerance. In many circles there is confusion between these two terms. In the mid-’80s the American Academy of Allergy and Immunology and the National Institute of Allergy and Infections Diseases proposed that “adverse food reaction is any aberrant reaction following the ingestion of a food or food additive. These reactions could be a result of food allergy (hypersensitivity) or food intolerance with food allergy being an immunological response and food intolerance being a nonimmunological response.”
