Food hypersensitivity

Allergy is the adverse body reaction after eating food, which is related to the incidence of specific antibodies in the body [1]. Non-allergic food hypersensitivity is the adverse reaction to food, in which the immune system is not engaged [2]. Among these reactions the following can be distinguished: celiac disease (gluten celiac disease, gluten enteropathy) -a disease manifesting itself by impairing intestinal digestive functions. It appears under the influence of gluten [3-5], or non-allergic food hypersensitivity to lactose which is characterized by the inability to digest lactose [6]. In turn, congenital deficiency of one of the three enzymes of galactose metabolism causes disease called galactosemia [7]. As scientists have recently become interested in this field of science, they provide newer and better tools to diagnose the diseases correctly, which facilitates proper treatment in the case of non-allergic food hypersensitivity, including congenital non-allergic food hypersensitivity to fructose (HFI) [8]. HFI is an autosomal recessive genetic disease caused by the lack of enzyme activity of aldolase B patients -isoform, whose expression occurs in the liver, kidney and gastrointestinal segments, in which fructose is metabolized [8]. In addition to the to non-allergic food hypersensitivity to fructose which has a genetic basis, we also have to deal with non-allergic food hypersensitivity resulting from other causes [9]. A good knowledge of causative agents of the allergic diseases is essential for the development of disease prevention programs, as well as to obtain proper control over them [10].