Allergens in foods

Paschke, Angelika; Ulberth, Franz
September 2009
Analytical & Bioanalytical Chemistry;Sep2009, Vol. 395 Issue 1, p15
Academic Journal
The authors reflect on the presence of allergens in food. They mention that a significant part of the general public experience negative health effects caused by certain ingredients in their food. They add that some people could develop an intolerance to a certain substance, additives or increased levels of certain amino acids or could suffer from adverse reactions induced by the immune system. They recommend the removal of such foods or food ingredients from a person's diet.


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