Food Intolerance
Aziz Koleilat*
DOI: 10.26717/BJSTR.2017.01.000190
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- Pediatric department, Makassed University General Hospital, Lebanon
*Corresponding author:
Aziz Koleilat, Pediatric department, Gastroenterology and Nutrition, Makassed University General Hospital, Beirut- Lebanon
Received: July 09, 2017; Published: July 13, 2017
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Abstract
Food intolerance was recognized as separate issue [1], after the
australian researchers published in 1978 details of an “exclusion
diet’ in order to exclude specific food chemicals from the diet
of patients. In 1995 the European Academy of Alergeology and
Clinical Immunology (EAACI) suggested a classification on the
basis of the responsible ‘pathogenesis’ mechanism. According to
this classification: Non-toxic reactions can be divided into ‘food
allergies’ when they recognize immunological mechanisms, and
‘food intolerances’ when there are no immunological implications.
Editorial|
Why food tolerance is on the rise?|
References|
ISSN: 2574 -1241
