Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Conditioned Taste Aversion

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...

Other Disorders of Digestive System

Other Disorders of Digestive System

The gastrointestinal tract is susceptible to various disorders. If the lower esophageal sphincter is damaged, stomach acid can flow back into the esophagus, causing irritation and inflammation of the lining. This condition is called gastroesophageal reflux disease (known as heartburn) and may cause chest pain and difficulty swallowing. In the stomach, prolonged use of nonsteroidal anti-inflammatory drugs like aspirin, chronic alcohol consumption, bacterial infections such as Helicobacter...

Sources of Food Contamination

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...

Regulation of Food Intake

Regulation of Food Intake

Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...

Allergic Reactions

Allergic Reactions

Inflammatory Bowel Disease III: Diagnostic Studies and Management I-Nutritional Therapy

Inflammatory Bowel Disease III: Diagnostic Studies and Management I-Nutritional Therapy

Various diagnostic tests are employed in the diagnostic process for Inflammatory Bowel Disease (IBD), particularly to differentiate between Crohn's disease and ulcerative colitis.
Diagnostic studies
A colonoscopy is the definitive screening test, distinguishing ulcerative colitis from other colon diseases with similar symptoms. During a colonoscopy test, inflamed mucosa with exudate ulcerations can be observed, and biopsies are taken to determine the histologic characteristics of the colonic...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

[Towards precision clinical nutrition: coherent integration of the sex and gender dimension].

Nutricion hospitalaria·2026

Same author

From COVID-19 telemedicine to artificial intelligence telemedicine.

Endocrinologia, diabetes y nutricion·2025

Same author

The role of artificial intelligence in reducing obesity stigma in healthcare.

Medicina clinica·2025

Same author

[Nutritional impact of beta-hydroxy-β-methylbutyrate supplementation in patients undergoing bariatric surgery].

Nutricion hospitalaria·2025

Same author

[Review and update of the SENPE-SEDOM-SEEN consensus document on the coding of hospital malnutrition].

Nutricion hospitalaria·2024

Same author

Diet low in fodmaps: fundamentals, evidence and controversies.

Endocrinologia, diabetes y nutricion·2024

Search research articles

Related Experiment Video

Updated: Jun 21, 2026

Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation

Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation

Published on: September 14, 2018

[Food intolerance].

Ana Zugasti Murillo¹

¹Unidad de Nutrición Clínica y Dietética, Hospital Virgen del Camino, Pamplona, Navarra, Spain. ana.zugasti.murillo@cfnavarra.es

Endocrinologia Y Nutricion : Organo De La Sociedad Espanola De Endocrinologia Y Nutricion

|July 25, 2009

Summary

This summary is machine-generated.

Adverse food reactions are common, but understanding food allergens and mechanisms remains limited. Classification distinguishes food allergies (immunological) from food intolerance (non-immunological), guiding management through avoidance or specific treatments.

More Related Videos

Recognition of Epidermal Transglutaminase by IgA and Tissue Transglutaminase 2 Antibodies in a Rare Case of Rhesus Dermatitis

Recognition of Epidermal Transglutaminase by IgA and Tissue Transglutaminase 2 Antibodies in a Rare Case of Rhesus Dermatitis

Published on: December 15, 2011

Basic Three-Dimensional (3D) Intestinal Model System with an Immune Component

Basic Three-Dimensional (3D) Intestinal Model System with an Immune Component

Published on: September 1, 2023

Related Experiment Videos

Last Updated: Jun 21, 2026

Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation

Mouse Body Temperature Measurement Using Infrared Thermometer During Passive Systemic Anaphylaxis and Food Allergy Evaluation

Published on: September 14, 2018

Recognition of Epidermal Transglutaminase by IgA and Tissue Transglutaminase 2 Antibodies in a Rare Case of Rhesus Dermatitis

Recognition of Epidermal Transglutaminase by IgA and Tissue Transglutaminase 2 Antibodies in a Rare Case of Rhesus Dermatitis

Published on: December 15, 2011

Basic Three-Dimensional (3D) Intestinal Model System with an Immune Component

Basic Three-Dimensional (3D) Intestinal Model System with an Immune Component

Published on: September 1, 2023

Area of Science:

Immunology
Gastroenterology
Nutrition Science

Context:

Adverse food reactions are prevalent in the general population.
Current understanding of food allergen structures and reaction mechanisms is insufficient.
Existing classifications differentiate reactions based on pathogenic mechanisms.

Purpose:

To clarify the classification of adverse food reactions.
To distinguish between food allergies and food intolerance.
To outline management strategies for food intolerance.

Summary:

Adverse food reactions are categorized into food allergies (immunological) and food intolerance (non-immunological) based on pathogenic mechanisms.
Food intolerance management primarily involves dietary avoidance.
Specific enzymatic treatments exist for certain food intolerances, such as beta-galactosidases for lactose intolerance.

Impact:

Improved diagnostic clarity for adverse food reactions.
Enhanced patient management strategies for food intolerance.
Foundation for further research into food allergen structures and immunological mechanisms.