What characterizes food allergies?

Food allergies are characterized by an individual's immune system reacting to certain proteins found in foods. This reaction can result from chemical exposures, which encompass a broader range of allergens beyond just the proteins in food. In some instances, additives, preservatives, or naturally occurring substances in food can trigger allergic reactions for sensitive individuals.

Food allergies are not strictly caused by bacteria, nor do they always manifest visibly within foods. Many allergens can exist in foods without showing any discernible signs. Additionally, while some people may develop food allergies later in life, they do not "form spontaneously with age" as a universal rule; the development of food allergies can be influenced by various factors, including genetic predisposition, early dietary exposures, and environmental factors. Thus, the concept that food allergies can result from chemical exposure accurately reflects the complexity and variety of triggers that can lead to allergic reactions.