Adverse reactions to foods

  • Brenda Piper

Abstract

The aim of this chapter is to provide information about the various types of adverse reactions to foods and to indicate their incidence, so as to give a balanced view of the relative importance of such reactions.

Keywords

Fermentation Cadmium Influenza Bacillus Histamine 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Food Intolerance and Food Aversion (1984) Joint Report of the Royal College of Physicians and the British Nutrition Foundation. Clear. (A concise report.)Google Scholar
  2. Foodborne Illness (1991) A Lancet review, W.M. Waites and J.P. Arbuthnott (editorial advisers), Edward Arnold, London. (An excellent and detailed review of food-borne illness, covering bacterial, viral, protozoal illness as well as natural food-borne toxicants. An excellent chapter on BSE.)Google Scholar
  3. Hide, D. (1993) Letter. British Medical Journal, 307, 1427.PubMedCrossRefGoogle Scholar
  4. MAFF (1995) Food Allergy and Other Unpleasant Reactions to Food. Free from Foodsense, (PB1696), London, SE99 7TT, UK.Google Scholar
  5. Sprenger, R.A. (1992) The Food Hygiene Handbook, 8th edn, Highfield Publications, Doncaster. (A brief, entertainingly-presented booklet, primarily for catering personnel.)Google Scholar
  6. Young, E. et al. (1994) A population study of food intolerance. Lancet, 343, 1127–9.PubMedCrossRefGoogle Scholar

Copyright information

© Brenda Piper 1996

Authors and Affiliations

  • Brenda Piper

There are no affiliations available

Personalised recommendations