Glossary

Glossary

The glossary aids you in understanding the specialised terms in relation to cow’s milk allergy and other food allergies. Start by typing in the search box or use the alphabetical index to find what you are looking for.

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  • Peptides

    Molecules formed by two or more amino acids. Peptides are smaller than a protein and, for this reason, are less likely to trigger allergic reactions.
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  • Phytoestrogens

    Natural compounds found in plants that function similarly to the female sex hormone (oestrogen). Phytoestrogenic isoflavones are usually present in soya. Isoflavones are nowadays studied most of all for cancer, flush and osteoporosis prevention.
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  • Protein

    One of three major classes of food or source of food energy abundant in meat, fish, eggs, milk, dairy products, and some vegetables, such as legumes. Biochemically seen, proteins are composed of one or more long chains of amino acids, in which the amino acid groups are held together by peptide bonds.
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