FOOD: intolerance

Abstract

Although the condition of food allergy has not always been clearly defined the concept has, in recent years, attracted considerable attention particularly as it is commonly believed that the incidence is increasing and that the condition is exacerbated by modern methods of food processing. The common belief that the medical profession is not sufficiently well informed to deal with the problem has led to a marked growth in ‘alternative methods’ of diagnosis and treatment many of which have little scientific basis. Against this background the Royal College of Physicians, in conjunction with the British Nutrition Foundation, established a joint committee to study the problem and make any recommendations considered necessary. Susan Holmes BSc, SRN, presents a summary of the report and its recommendations.

Citation

Holmes, S. (1985), "FOOD: intolerance", Nutrition & Food Science, Vol. 85 No. 3, pp. 19-21. https://doi.org/10.1108/eb059069