Abstract
Food reactions are most easily recognized when they involve the rapid, dramatic onset of severe symptoms — for example, when there is an immediate swelling of the lips or mouth, or when there is a generalized skin reaction, vomiting, and a sudden fall in blood pressure. These are characteristic features of the altered reactivity which has acquired the name of anaphylaxis.
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© 1992 M. H. Lessof
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Lessof, M.H. (1992). Mechanisms of Food Intolerance. In: Food Intolerance. Food Safety Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-4503-7_5
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DOI: https://doi.org/10.1007/978-1-4899-4503-7_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-44850-8
Online ISBN: 978-1-4899-4503-7
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