Adverse reactions to foods

Adverse reactions to foods.

1. One thousand individuals were asked whether they avoided any foods. Of the 560 replies 33% stated that they avoided one or more foods because they caused 'unpleasant physiological reactions'. 2. Adverse reactions to one of thirteen foods were reported by 1-4% of the respondents and it is suggested that this number might be regarded as a standard with which to compare reactions to novel foods...

Adverse reactions to foods and food additives.

Cutaneous Adverse Reactions to Foods in Dogs and Cats

Food allergy (food hypersensitivity) is the term used to describe the clinical disease induced by food ingestion in which there is an immunological reaction. The immunological reaction is usually associated with dietary water-soluble glycoproteins that have molecular weights ranging from 10,000 to 70,000 kD. Food intolerance is the term used for a non-immunological abnormal physiological respon...

Adverse reactiolts to foods

The discovery of IgE in the mid·1960s resulted in a widespread view that allergy was the basis of most adverse reactions to food, but it is becoming increasingly clear that other, as yet poorly understood, mechanisms are responsible in the overwhelming majority of cases. This, together with the proliferation of popular literature on "food allergy" has resulted in considerable confusion in the m...

Current approach to the diagnosis and management of adverse reactions to foods.

standards or policy after five years from the date of publication. For reference only. October 2003 1 AAAAI Work Group Reports Work Group Reports of the AAAAI provide further comment or clarification on appropriate methods of treatment or care. They may be created by committees or work groups, and the end goal is to aid practitioners in making patient decisions. They do not constitute official ...