Food intolerance or non-allergic food hypersensitivity is a
delayed, negative reaction to a food, beverage or food additive. It
can involve symptoms in one or more body organs and systems, but is
not a true allergy. Intolerance can result from the absence of
specific chemicals or enzymes needed to digest a food substance, or
from reactions to naturally occurring chemicals in foods. The
precise distinction between food intolerance and a food allergy is
often missed. A true food allergy requires the presence of IgE
antibodies against the food. All other hypersensitivities or
negative pharmacological reactions to foods can be considered food
|Country of origin:
Frederic P. Miller
• Agnes F. Vandome
• John McBrewster
||152 x 229 x 5mm (L x W x T)
||Paperback - Trade
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