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Hypersensitivity to certain food and food ingredients in the function of age and employment of customers on a cruise ship
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  • Jan 2016
Over the last few decades there has been a tendency to use the word 'allergy' to describe all kinds of unexpected reactions to certain foods and food ingredients. The recent literature is plentiful and discusses food allergens and people who are hypersensitive to certain foods. The literature suggests the prevalence of food allergy to specific alle...
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... on crosstabulation, it was conclu- ded that the largest number of subjects in the age group of 70 and over did not have any allergies, which showed that there were some empirical deviations from the expected values. Also, in this age group, there were empirical deviations from the expected values in all the hypersensitivity groups except in the group of lactose into- lerance (Table 3). Slightly higher number of empirical deviations from theoretical could be observed in diabetic patients (in the age group to 19 years), followed by subjects aged 20 to 29 (nuts and seafood) and diabetic patients in the age group from 30 to 39 years. ...

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... In the last decades public interest in healthy diet has increased and thus there has been an increasing demand for healthy foods. An unhealthy diet represents one of the main risk factors for food allergies (Vuksanović et al., 2016) and chronic diseases development (WHO, 2013). Dietrelated diseases affect people across all age groups, social classes and national borders. ...
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