It has long been recognized that ingestion of some dietary products may lead to adverse reactions in a number of individuals caused either by food allergy, an immunological reaction, by food intolerance, by non-immunologically mediated reactions or by food aversion. However, these reactions are often difficult to distinguish from one another and are still poorly understood. The articles in this volume, which were presented at a symposium in Scheveningen, explore this topical subject from the point of view of clinicians, immunologists, nutritionists, epidemiologists and food chemists.
Biotechnology between science push and consumer pull, P. van Duijn; food
intolerance and allergy - definitions and spectrum of clinical features, A.
Ferguson; mechanisms of food allergy and food intolerance, M.H. Lessof;
mucosal immunology and food antigens, P. Brandtzaeg et al; cow's milk protein
allergy, A. Borel; biogenic amines, D.A. Moneret-Vautrin; the role of food
additives and intolerance reactions to food, M.R. Smith; the evolution in
research in prolamin toxicity - from bread to peptide, W.T.J.M. Hekkens;
epidemiology of food allergy and food intolerance, A.F.M. Kardinaal;
nutritional and dietetic aspects of food allergy and food intolerance in
childhood, B. Koletzko and E. Schmidt; reduction of milk protein
allergenicity through processing, R. Jost et al; practical aspects of food
allergy and food intolerance - a consumer's perspective, N.H. Nieborg-Eshuis;
food allergy and food intolerance - lessons from the past and hopes for the
21st century, R.K. Chandra.
