ALLERGIES AND FOOD INTOLERANCES. DEFINITIONS. ALLERGEN – a foreign protein or antigen that induces excess production of certain immune system antibodies. Subsequent exposure leads to the allergic response. Can cause a rapid increase in heart rate and difficulty in breathing.
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Halkin,S. 2004, ` but also in their duration, ranging from seconds to a few days. A generalised, all-systems reaction is called anaphylactic shock. This severe allergic response results in lowered blood pressure and respiratory and GI tract distress. It can be fatal. Prevention of allergic disease in childhood: clinical and epidemiological aspects of primary and secondary allergy prevention’, Pediatric, Allergy and Immunology, vol.15, no.suppl 16, pp.4-5, 9-32)
(Lance,F., Micheau,P., Marchac,V., Scheinmann,P. 2003, `Food allergy and asthma in children’, Revue de Pneumologie CLinique, vol.59, no.2 pt 1, pp. 109-13)
( handled and prepared food contain Matthews,SB., Waud,JP., Roberts,AG., Campbell,AK. 2007, `Systemic lactose intolerance: a new perspective on an old problem’, vol.81, no.953, pp. 167-73)
IRRITABLE BOWEL SYNDROME specific offending components. However, total elimination is often not required because people generally are not as sensitive to compounds causing food intolerances as they would be to allergens. For instance, a slight amount of sulphites in a glass of red wine may be tolerated whereas a large amount of chef
Reference list: production and clearly label foods in which it is likely to occur:
Australia’s Health 2010, a publication by the Australian Institute of Health and Welfare, Canberra
Jamison,J (2003) Clinical Guide to Nutrition and Dietary Supplements in Disease Management, Churchill Livingstone
McGuire,K & Beerman,K, (2007) Nutritional Sciences: From Fundamentals to Food, Thomson
Rolfe,S, Pinna,K & Whitney,E (2009) Understanding Normal and Clinical Nutrition 8th Edition, Cengage
Whitney,E, Rolfes,S, Crowe,T, Cameron-Smith,D & Walsh,A (2011) Understanding Nutrition, Cengage