ABSTRACT

Although indications of adverse reactions of food can be found in antique literature, the first scientific evidence of food allergy was published in 1912 by the pediatrician Oscar M. Schloss. Food allergies have been identified as a significant health problem during the past few decades. The apparent increase in prevalence has been predominantly observed in the so-called western societies although certain food allergies seem to be specific for particular geographic regions. Food has been processed since mankind gained the ability to handle fire for the purpose of cooking, broadening the spectrum of hominid diet. Modern thermal food processing includes industrial food preservation by pasteurization and sterilization but also domestic cooking methods such as boiling, steaming, baking, frying, stewing or roasting. The consumption of peanuts and tree nuts has increased over the last decades and the frequency of allergic reactions is rising.