Food allergies and intolerances: an update

Abstract

Notes that people with food allergies and intolerances may not always receive great sympathy from health professionals. Underlines the importance of treating these problems seriously and sets out definitions of intolerance, allergy and aversion. Outlines a range of disorders such as asthma and rheumatoid arthritis where food allergy or intolerance may be implicated, and also looks at a range of foods which seem to cause problems. Lists methods of diagnosis for food allergy and intolerance and concludes that the number of sufferers is increasing.

Citation

Blades, M. (1997), "Food allergies and intolerances: an update", Nutrition & Food Science, Vol. 97 No. 4, pp. 146-151. https://doi.org/10.1108/00346659710179688