Food Allergy and Public Health
Food allergies have a significant impact on Public Health. Food allergies mainly develop when a person consumes or comes in contact with their allergen, and our immune system makes an antibody called immunoglobulin E. It circulates through the blood and attaches to immune cells called mast cells and basophils. This initial exposure does not cause an allergic reaction, however subsequent contact with the same allergen again may allow previously created IgE antibodies to recognize it. This identification then begin an immune response that can result in a severe allergic reaction in our body. So to avoid these types of reactions there should be more specific labeling requirements
- Anaphylaxis
- Diagnosing a Food Allergy
- Maintaining a Healthy Lifestyle
- Medications and Vaccines
Related Conference of Food Allergy and Public Health
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food Allergy and Public Health Conference Speakers
Recommended Sessions
- Food Allergy and Public Health
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- Food Microbiology
- Food Nanotechnology
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- Food Processing Hygiene
- Food Safety, Food Security and Food Fraud
- Food Technology
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
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