Food allergies are induced by the ingestion of specific foods that elicit unexpected responses in the human body's immune system. Food tolerance is caused by the consumption of gluten-free, sugar-free, and lactose-free products such as Dr. Schar classic gluten-free hamburger buns, le veneziane spaghetti corn gluten-free pasta, dairy-free frozen desserts made with rice or soy, gelatin desserts without milk or whipped cream, and fruit ices and sorbets. Spinach, broccoli, cauliflower, mushrooms, peppers, cucumbers, and celery are among the non-starchy vegetables diabetic patients are able to eat freely, without much restriction.
Food allergy is a concerning issue among customers since even a tiny amount of a food producing allergy can induce enlarged airways, digestive difficulties, rashes, and even death or severe illness. Food tolerance, unlike food allergy, does not involve the immune system, and the symptoms of a specific food reaction are delayed in food tolerance, which may be induced by a specific food ingredient or a chronic disease. Lactose-free foods are taken by lactose-intolerant people who lack the enzymes needed to digest sugar milk. Similarly, celiac patients are gluten intolerant and cannot digest gluten-containing foods such as barley, wheat, and others.
The global food allergy and intolerance products market is expected to grow at a rapid pace during the forecast period, owing to an increase in the number of people suffering from food allergies and digestive conditions, as well as an increase in the consumption of gluten-free, lactose-free, and sugar-free food products. Increased demand for gluten-free and lactose-free goods, increased healthcare knowledge, and the availability of intolerance food items in supermarkets, restaurants, and retail stores are driving the food allergy and intolerance products market. The forecast period (2017-2025) shows that this market will increase significantly at a significant rate due to these factors.
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