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Adverse reactions to foods

Published online by Cambridge University Press:  09 March 2007

A. E. Bender  and
Diana R. Matthews
A. E. Bender
Affiliation:
Department of Nutrition, Queen Elizabeth College, LondonW8 7 AH
Diana R. Matthews
Affiliation:
Department of Nutrition, Queen Elizabeth College, LondonW8 7 AH
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Abstract

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1. One thousand individuals were asked whether they avoided any foods. Of the 560 replies 33% stated that they avoided one or more foods because they caused ‘unpleasant physiological reactions’.

2. Adverse reactions to one of thirteen foods were reported by 1–4% of the respondents and it is suggested that this number might be regarded as a standard with which to compare reactions to novel foodstuffs. A total of sixty-seven foods were specifically mentioned as a cause of an adverse reaction.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 46 , Issue 3 , November 1981 , pp. 403 - 407
Copyright
Copyright © The Nutrition Society 1981

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