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.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Food Intolerance and Food Aversion (1984) Joint Report of the Royal College of Physicians and the British Nutrition Foundation. Clear. (A concise report.)
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.)
Hide, D. (1993) Letter. British Medical Journal, 307, 1427.
MAFF (1995) Food Allergy and Other Unpleasant Reactions to Food. Free from Foodsense, (PB1696), London, SE99 7TT, UK.
Sprenger, R.A. (1992) The Food Hygiene Handbook, 8th edn, Highfield Publications, Doncaster. (A brief, entertainingly-presented booklet, primarily for catering personnel.)
Young, E. et al. (1994) A population study of food intolerance. Lancet, 343, 1127–9.
Rights and permissions
Copyright information
© 1996 Brenda Piper
About this chapter
Cite this chapter
Piper, B. (1996). Adverse reactions to foods. In: Diet and Nutrition. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7244-6_19
Download citation
DOI: https://doi.org/10.1007/978-1-4899-7244-6_19
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-59700-8
Online ISBN: 978-1-4899-7244-6
eBook Packages: Springer Book Archive