Title of the book is “Food Allergy, Adverse Reactions to Foods and Food Additives”. This book is directed to clinicians, nutritionists, and scientists interested in food reactions, but we also hope that others interested in such reactions will
Each of the chapters in this book is capable of standing alone, and when placed together. Overlap is unavoidable but, we hope, is held to a minimum. Ideas of one author may sometimes differ from those of another, but in general there is remarkable agreement from chapter to chapter. We, the editors, therefore, present the fourth edition of the book, that we believe in a fair, balanced, and defensible review of the adverse reactions of foods and food additives.