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Food Allergy

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Advances in Nutritional Research

Part of the book series: Advances in Nutritional Research ((ANUR,volume 7))

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Abstract

Food allergy can be responsible for a wide variety of diseases involving different, and sometimes multiple, organ systems. It is a relatively common cause of gastrointestinal symptoms in infants and children. In both adults and children, it can produce acute urticaria and chronic eczema in the skin, and asthmatic reactions in the lung. It has been incriminated in the generation of headache in some cases of migraine. Severe acute reactions may produce potentially fatal angioedema or anaphylactic shock, while the disability associated with its more chronic manifestations can lead indirectly to considerable disruption of personal or social functioning.

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Authors and Affiliations

  1. Department of Medicine, University of Manchester and University Hospital of South Manchester, Nell Lane, West Didsbury, Manchester, M20 8LR, England

    David J. Pearson & Alison McKee

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  1. David J. Pearson
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  2. Alison McKee
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  1. University of Guelph, Guelph, Ontario, Canada

    Harold H. Draper

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© 1985 Plenum Press, New York

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Pearson, D.J., McKee, A. (1985). Food Allergy. In: Draper, H.H. (eds) Advances in Nutritional Research. Advances in Nutritional Research, vol 7. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-2529-1_1

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  • DOI: https://doi.org/10.1007/978-1-4613-2529-1_1

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