THE PROBLEM OF FOOD ALLERGIES IN HOT CLIMATES

In recent decades, allergic diseases have been the most common diseases and affect the economic performance of countries around the world. These diseases often affect children, adolescents and young adults who must be actively studying or working. The main factors determining the possibility of developing sensitization to various groups of allergens are the presence of exposure and the properties of a particular allergen. The use of new technologies in the food industry has radically changed the generally accepted idea of the composition of a product. To prescribe optimal diet therapy, it is important to identify the causative allergenic product