Food Allergies  New Research Cover

Food Allergies: New Research

ISBN/ASIN: 1604569786,9781604569780 | 2008 | English | pdf | 223/236 pages | 4.12 Mb
Publisher: Nova Science Pub Inc | Author: Carrie M. Chesterton, Kazuo Akijama, Akihiko Asahina, Eva Babusikova, Peter Banovcin | Edition: 1

A food allergy is an exaggerated immune response triggered by eggs, peanuts, milk, or some other specific food. Normally, your body's immune system defends against potentially harmful substances, such as bacteria, viruses, and toxins. In some people, an immune response is triggered by a substance that is generally harmless, such as a specific food. The cause of food allergies is not fully understood. A food allergy frequently starts in childhood, but it can begin at any age. Fortunately, many children will outgrow their allergy to milk, egg, wheat, and soy by the time they are 5 years old if they avoid the offending foods when they are young. Allergies to peanuts, tree nuts, and shellfish tend to be lifelong. This book presents recent significant research in this field.

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