Food Hypersensitivity


Full text NHG Guideline on Food Hypersensitivity (pdf)

Download free summary card (pdf)


The NHG Guideline Food Hypersensitivi¬ty provides recommendations for diagnosis and management of allergic food hypersen¬sitivity (synonym: food allergy) in children and adults. Food hypersensitivity is an umbrella term for undesirable reproducible reactions to food in quantities that are tolerated by “normal” people.

The management of an anaphy¬lactic reaction to food and the diagnosis and management of suspected coeliac disease are also discussed in the guideline.

This guideline does not provide recom¬mendations for diagnosis and manage¬ment of a non-allergic food hypersensitivity (previously: “food intolerance”), but some information has been included in the “Back¬ground” section as patients regularly have questions about lactose intolerance and food additives.


The guideline program of the College is designed for GPs in the context of the Dutch healthcare system. It makes no warranties concerning the efficacy of the guidelines used in other countries. The information is for educational and/or professional use only and is provided in good faith without any express or implied warranty. The College does not accept responsibility for any loss or damage occasioned by use of the information contained on the website nor from any access to the website. All access and use is at the risk of the end-user.

Additional information


Lucassen PLBJ, Albeda FW, Van Reisen MT, Silvius AM, Wensing C, Luning-Koster MN



Revision Date

October 2010