Today in developed western countries statistics clearly show that even 20% of people suffer from some form of hypersensitivity to food. The greatest number of unwanted reactions to food is definitely intolerance to food which is not mediated immune response, i.e. allergies, but lack of one or more digestive enzymes.
In some people eating certain food such as milk, cheese, some fruits, red wine, beer, etc. causes symptoms similar to those present in allergic reactions: headaches or migraines, respiratory problems, skin rashes, bloating, nausea, convulsions and even vomiting, diarrhea etc.
It is interesting allergy test results of these people are usually negative, but also typical tests for the presence of IgE antibodies from the blood (mediators in allergic reactions) and the number of eosinophils in these cases give negative results. This is mainly due to enzymatic defects of the gastrointestinal system with a lack of enzyme complexes for which the food can not digest the finest ingredients that are resorbed from the intestine into the bloodstream, but also the possible presence of pharmacologically active substances in food.
The most common forms of intolerance are certainly the presence of milk sugar lactose in milk, fruit sugar fructose, followed by alcohol and a typical ingredient in cereal - gluten. Pharmacologic food intolerance is mostly caused by the presence of biogenic amines, glycosides and similar complexes with a specific pharmacological activity. In addition to naturally present substances in food, additives such as certain food additives with certainty cause intolerance in some populations therefore are limited in quantity by regulations and regulations on food additives.
Today all potential allergens in each food (whether it is originally packed, either in bulk or prepared in restaurants) must be highlighted in accordance with the regulations on labeling, advertising and presentation of food.
In this sense, the Institute’s Laboratory of Food Quality and Safety examines above mentioned ingredients in food that that are highlighted as allergens or that cause intolerance in some people. These are:
* Other intolerances (additives)
All these additives are routinely tested in the Laboratory by validated HPLC technique, many of which are accredited according to standards HRN EN ISO / IEC 17025:2007 for test laboratories.
For more information please contact:
Dario Lasic, B.Sc.
Head of Laboratory for Food Quality and Safety