Intolerance to Foods and Food Additives

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


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.


Celiac Disease Anaphylactic Shock Sodium Benzoate European Economic Community Allyl Isothiocyanate 
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  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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