Adverse reaction to foods
O. Fraser
(O. Fraser is at the Department of Surgery, St George’s Hospotal Medical School, University of London, UK.)
S. Sumar
(S. Sumar is at the Department of Surgery, St George’s Hospotal Medical School, University of London, UK.)
N. Sumar
(N. Sumar is at the Department of Surgery, St George’s Hospotal Medical School, University of London, UK.)
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Abstract
Outlines the prevalence of adverse reactions to food and what it means to the individual. Lists and describes the known main food allergies.
Keywords
Citation
Fraser, O., Sumar, S. and Sumar, N. (2000), "Adverse reaction to foods", Nutrition & Food Science, Vol. 30 No. 5, pp. 236-242. https://doi.org/10.1108/00346650010340981
Publisher
:MCB UP Ltd
Copyright © 2000, MCB UP Limited