Food allergy.
Contributors: National Institutes of Health (U.S.)
Series: DHEW pub -- (NIH) 74-533
Publisher: U.S. Dept. of Health Education and Welfare, Public Heath Service, National Institutes of Health
Published: 1974
Place of publication: [Bethesda, Md.]
Language: eng
Number of pages: 12
Subjects: Allergy.; Enzymes -- Regulation.; Food allergy.; Food -- Research.
Description: Abstract: It is conservatively estimated that 15% of Americans suffer from 1 or more significant allergies. Nearly 9 million Americans may have allergic eczema, hives, or angioedema (all of which can be caused by food sensitivity), and allergic reactions to foods, drugs, or bee stings. When the allergenic substance is a food, a specific food hypersensitivity or allergy develops, generating immediate or delayed symptoms which vary considerably. Some of the more common foods and food additives causing allergic reactions are listed (e.g, fish and seafood, milk, chocolate, and legumes). Anyone having a tendancy toward allergy may develop a sensitivity to certain foods at any age (but especially for young children). Tests using food extracts may provide leads to identifying the food allergens. Once identified, food substitutes may be used. The cause of the allergy may be due to a specific enzyme deficiency. Some of the research needs for food allergy identification, treatment, and prevention are discussed. (wz)
Notes: Cover title.