Food allergy is a common condition worldwide which prevalence is rising dramatically in both developed and developing countries. It is estimated that globally over 6% of the population, around 200 to 250 million people, suffer from some food allergies, affecting more than 17 million people only in Europe. Three millions of European allergic patients are younger than 25 years old and the sharpest rise in food allergies is amongst children and young people. The most dramatic increase is seen in children and young people, especially in the number of life-threatening allergic reactions in children. For this, it is so important to improve the diagnosis of these diseases to implement specific treatments, as soon as possible.
