@article{2017,title={EPIDEMIOLOGICAL EVALUATION OF INCREASED FOOD HYPERSENSITIVITY PREVALANCE},abstractNode={Food Hypersensitivity is defined as the presence of any adverse reaction after food consumption. Adverse food reactions are abnormal reactions against to the ingestion of any food. They represent non-allergic food hypersensitivity (food intolerance) or a food allergy. Food allergy is an adverse immune response to food. It can cause severe and potentially life-threatening reactions. The prevalence of food allergy is increasing. The prevalence of Food Hypersensitivity ranges from 4.9% to 35% (based on self-report of symptoms) and is considered more common in the early years of life. The prevalence of food allergy is related to age and diet. Food allergy is frequently seen in children. The most common causes of food allergy are egg, milk, peanuts, tree nuts, fish and shellfish. Food allergies are a growing food safety and public health concern. There is no clear data on the prevalence of food hypersensitivity in Turkey. There is limited epidemiological evidence of food hypersensitivity in the adult population. However, the frequency of food allergy is increasing in children. The review summarizes the epidemiological studies on increased food hypersensitivity prevalence.},author={Bircan ULAŞ KADIOĞLU},year={2017},journal={The Journal of Academic Social Science}}