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Intolerance to Foods and Food Additives

  • Hugues Gounelle de Pontanel
Part of the Nutrition and Food Science book series (NFS, volume 3)

Abstract

This statement is not surprising, seeing as how each individual has a personality of his own — metabolica, enzymatic, biological — reason why answers to the great questions regarding digestion, anabolism and catabolism are not perfectly comparable.

Keywords

Celiac Disease Anaphylactic Shock Sodium Benzoate European Economic Community Allyl Isothiocyanate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Scientific Food Committee of the E.E.C., First report series of 12/31/1975.Google Scholar
  2. 2.
    Pellegrin A. et Gounelle de Pontanel H. - a food coloring agent to be prohibited: tartrazine E 102, in virtue of its allergy properties. A demonstrative observation. Bull. Acad. Med. 162 (1):36–41 (1978).Google Scholar
  3. 3.
    Gounelle de Pontanel H. et Lafontaine A. - the position of the doctor in the presence of new food technologies. Bull. Acad. Med. 161 (1): 29 – 32 (1977).Google Scholar

Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Hugues Gounelle de Pontanel
    • 1
  1. 1.5 Rue Auguste MaquetParisFrance

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