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Nutrition & Dietetics vocabulary · Clinical Nutrition

Food allergy

Meaning in nutrition & dietetics, with examples

nounCore term

In nutrition & dietetics, food allergy means: A harmful reaction of the immune system to a specific food protein, such as those in peanuts, milk or eggs. Symptoms can range from a rash to a life-threatening reaction called anaphylaxis.

In Turkish: besin alerjisi, gıda alerjisi

How it is used

Used in clinics, schools, restaurants and food labeling. People 'have', 'develop' or 'outgrow' a food allergy, and are 'allergic to' a food. It is diagnosed by doctors, often allergists, with tests and supervised food challenges; dietitians then help plan safe, adequate meals.

Example sentences

  1. Her son has a severe food allergy to tree nuts, so the school kitchen keeps a separate menu for him.

  2. Cow's milk protein allergy is one of the most common food allergies in babies.

Common collocations

  • severe food allergy
  • have a food allergy
  • outgrow a food allergy
  • allergic reaction
  • allergenA substance, usually a protein, that can cause an allergic reaction. In food labeling, it refers to specific foods such as peanuts, milk, eggs, fish, wheat or sesame.
  • food intoleranceDifficulty digesting or reacting to a food that does not involve the immune system, such as lactose intolerance. Symptoms are usually digestive and depend on the amount eaten.
  • celiac diseaseAn autoimmune condition in which eating gluten damages the lining of the small intestine and reduces the absorption of nutrients. It is managed with a strict lifelong gluten-free diet.
  • ingredient listThe part of a food label that names every ingredient in the product, listed in descending order of weight, so the main ingredient comes first.

More terms: Clinical Nutrition

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