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Food Hypersensitivity

  • Chapter
Cellular, Molecular, and Clinical Aspects of Allergic Disorders

Part of the book series: Comprehensive Immunology ((COMIMUN,volume 6))

Abstract

In prehistoric times when man sought to satisfy hunger by eating unfamiliar or contaminated foodstuffs, erroneous incrimination of an item in the diet as a cause of symptoms was surely common—and it still is. Once spoilage was a ready explanation and the concept of “ptomaine” poisoning was popular; nowadays “allergy” is a favorite explanation for a supposed relation between symptoms and a food. Volumes could be filled with the array of unfounded beliefs about the relation of food to well-being.

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Authors and Affiliations

  1. Department of Pediatrics, National Jewish Hospital and Research Center, and Department of Pediatrics, University of Colorado Medical School, Denver, Colorado, 80206, USA

    Charles D. May

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  1. Sloan-Kettering Institute for Cancer Research, New York, New York, USA

    Sudhir Gupta M.D., F.R.C.P.(C), F.A.C.P.  & Robert A. Good Ph.D., M.D.  & 

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May, C.D. (1979). Food Hypersensitivity. In: Gupta, S., Good, R.A. (eds) Cellular, Molecular, and Clinical Aspects of Allergic Disorders. Comprehensive Immunology, vol 6. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-0988-8_9

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  • DOI: https://doi.org/10.1007/978-1-4684-0988-8_9

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