Publisher's Synopsis
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.
