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Food Allergy and Adverse Reactions

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Modern Concepts in Gastroenterology

Part of the book series: Topics in Gastroenterology ((TGEN))

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Abstract

The concept of “food allergy” is not new.1 Immunological responses to foodstuffs were demonstrated long before the modern era of sophisticated immunological investigative techniques.1,2 Unfortunately, however, the subject has been shrouded in confusion and controversy for several decades, and in the minds of some physicians it has been relegated to the level of food faddism, cultism, and quackery. The problem has been compounded by the continuing presence of articles and advertising in the popular press which have, to a large extent, succeeded in giving many of their readers wild and exaggerated notions and expectations about the prevalence, spectrum, and investigation of putative food allergies.

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Author information

Authors and Affiliations

  1. Division of Gastroenterology, University of California at Los Angeles School of Medicine, Los Angeles, California, 90024, USA

    Fergus Shanahan & Stephan R. Targan

Authors
  1. Fergus Shanahan
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  2. Stephan R. Targan
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Editor information

Editors and Affiliations

  1. The University of Alberta, Edmonton, Alberta, Canada

    Alan B. R. Thomson M.D.

  2. Queen’s University, Kingston, Ontario, Canada

    L. R. DaCosta M.D.

  3. Department of Gastroenterology, Victoria Hospital, London, Ontario, Canada, N6A 4G5

    William C. Watson M.D.

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© 1986 Plenum Publishing Corporation

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Shanahan, F., Targan, S.R. (1986). Food Allergy and Adverse Reactions. In: Thomson, A.B.R., DaCosta, L.R., Watson, W.C. (eds) Modern Concepts in Gastroenterology. Topics in Gastroenterology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1789-0_18

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  • DOI: https://doi.org/10.1007/978-1-4613-1789-0_18

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-9002-5

  • Online ISBN: 978-1-4613-1789-0

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