1.1 Introduction
Food allergy can be simply defined as an adverse reaction to food or food component that involves the body’s immune system which could be defined as an abnormal clinical reaction related to ingestion of protein in the food (Anderson, 1994; Spergel and Pawlowski, 2002; Carolyn et al., 2008). Further, Spergel and Pawlowski, (2002) pointed out it could either be a true food allergy (hypersensitivity) due to an underlying immunological reaction or a pseudo-allergy (food intolerance) with which has no underlying immunological basis. The prevalence of food allergy is estimated much lower than are perceived by the public.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Food intolerance is abnormal non-immune reaction with allergy-like symptoms after ingesting of food (Kayserová, 2004; Madsen, 1997; Halken, 1997; Ortolani and Pastorello, 2006). It results from en- zyme deficiencies, pharmacological reactions, and response to toxic or irritant components of food (Gray and Chan, 2003).
Estimates of the prevalence of food intolerance vary widely from 2 % to over 20 % of the population (Nelson and Ogden, 2008). The prevalence of food intolerance in adults are no more than 5 - 6 %, in infants and young children is varying from 0,3 % to 20 % (Gray and Chan, 2003).
Symptoms of food intolerance include skin rashes, urticaria, angioedema and eczema, nasal congestion, sinusitis, pharyngeal irritations, asthma and an unproductive cough, mouth ulcers, abdominal cramp, nausea, gas, intermittent diarrhea, constipation, irritable bowel syndrome, and may include anaphylaxis (Ortolani and Pastorello, 2006; Oz- demir et al., 2009; Cardinale et al., 2009; Gray and Chan, 2003).
In many often any adverse reaction to food is often mislabeled as a food allergy. In several instances, it is caused by microbial food poisoning, a psychological aversion to a food or intolerance to an ingredient in a food. True food allergy is a specific form of intolerance to a food or food component that activates the immune system. An allergen sets of a chain of reactions in the immune system including the release of antibodies. According to Taylor et al., (2000) these antibodies trigger the release of body chemicals, such as histamine, which give rise to various symptoms.
Gluten is a protein, which is rich in amino acids proline and glutamine. These amino acids are collectively known as prolamins. Gluten is found mainly in foods (wheat, rye and barley) but may also be found in everyday products such as drugs or vitamins (Rimárová, 2008; El-Ghaish et al., 2011). Consumption of gluten can lead to development of celiac disease (gluten enteropathy) in subjects with genetic predisposition (Rimárová, 2008; Hybenová et al., 2013). It causes inflammation of the small intestine, leads to numerous abdominal as well as non-gastrointestinal symptoms and interferes with absorption of nutrients from food (Counts and Sierpina, 2006; El-Ghaish et al., 2011).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to Review the Food Allergies and Intolerance.
…
