Food allergies: separating fact from 'hype.'
1986
Thompson, R.C.
In recent years foods and food ingredients have been blamed for mild to severe mental, physical, and emotional symptoms, as well as changes in work performance and social behavior. Although the public has readily accepted reports of links among food, mood, and behavior, researchers feel that the evidence thus far is preliminary, and not yet confirmed as scientifically sound. One survey revealed that approximately 30 per cent of people interviewed felt that they or a family member were allergic to a food or food ingredient. True food allergy, however, occurs in about two per cent of the population. Characteristics and symptoms of true allergic reactions and procedures used to test suspected patients for food allergies are outlined. Sulfites and nuts are two recognized allergens that can cause potentially severe reactions; other common allergens include cow's milk, egg white, wheat, and soy protein. The Food and Drug Administration (FDA) has recently established a new reporting and surveillance system to provide a better understanding and information data base on the extent and seriousness of allergic reactions to foods. The FDA has also established an advisory committee on hypersensitivity to food constituents to consider 1) the prevalence of allergic reactions, 2) the need for research, 3) the effectiveness of present labeling for hypersensitive substances, and 4) methods to protect those few individuals who are sensitive to substances that are harmless to the general population.(aje)
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