Definition and classification of food allergy and intolerance

The development and evaluation of a nurse led food intolerance clinic in primary care

“…Prevalence estimates in the community also range from 2% to 33% depending on the terms used and the mode of verification employed [1][2][3][4][5]. Evidence indicates, however, that 'food intolerance' is becoming an increasingly common presentation in primary care [1][2][3][4][5] with common symptoms including bowel and stomach problems, headaches and skin problems. Interviews with GPs, however, suggest that they are uncertain how to manage food intolerance [3] and patients indicate that health professionals are often unhelpful and unsympathetic [6].…”

Identification and Isolation of the Specific Allergens from Mutton by Western Blot, Chromatography and MALDI-TOF/TOF-MS

“…Adverse reaction to food is the general term applied to a clinically abnormal response and may be mediated by immunologic, pharmacologic, toxic, infectious, idiosyncratic, metabolic and neuropsychologic mechanisms. Simultaneously, the frequency of adverse reactions is very low, because of the general variation in dietary habits and low concentration of possible toxins in food (Ispano et al, 1998). Moreover, toxic food reactions always give neurologic symptoms, or abnormalities with hepatic or hematopoietic function (May, 1983).…”