Food Allergies and Intolerances

Steve L. Taylor; Joseph L. Baumert

doi:10.1002/9781119946045.ch71

Food Allergies and Intolerances

Steve L. Taylor, Joseph L. Baumert

Food Science and Technology

Research output: Chapter in Book/Report/Conference proceeding › Chapter

4 Scopus citations

Abstract

Food allergies and intolerances affect a small but significant portion of the population. Symptoms can range from mildly annoying to severe and life -threatening. The true food allergies present the biggest risk because symptoms can occasionally be quite severe and the threshold dose of the offending food needed to provoke a reaction is quite small. The only management strategy for individuals with food allergies and intolerances is the specific avoidance of the offending food. Development of safe and effective avoidance diets can be quite difficult for individuals with true food allergies.

Original language	English (US)
Title of host publication	Present Knowledge in Nutrition
Subtitle of host publication	Tenth Edition
Publisher	Wiley-Blackwell
Pages	1222-1235
Number of pages	14
ISBN (Print)	9780470959176
DOIs	https://doi.org/10.1002/9781119946045.ch71
State	Published - Jun 18 2012

Keywords

Cell-mediated allergy, delayed hypersensitivities, tissue-bound T lymphocytes
Classification of individualistic adverse reactions to foods
Exercise-induced food allergies
Food allergies and intolerances
Food allergies and intolerances, affecting populations
Food idiosyncrasies, adverse reactions through unknown mechanisms
IgE-mediated food allergy mechanism
International lists, common allergenic foods
Processing on allergenicity

ASJC Scopus subject areas

Medicine(all)

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10.1002/9781119946045.ch71

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Food Allergies and Intolerances

Abstract

Keywords

ASJC Scopus subject areas

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