Food allergies and intolerances

Two out of ten people think, that they are suffering from an allergy. Among these, food allergies are rather frequent and widespread. This book summarizes new results of international scientists and clinical physicians engaged on this popular field of medicine.From the molecular basis for allergenicity and modern allergen characterization, prospective testing, clinical aspects, epidemiology, validity of data, allergenic potential of transgenic organisms, the risk of food additives, food-processing and labelling, labile and stable allergens.