Dealing with Food Allergies
A food allergy is an acquired hypersensitivity reaction to what is normally considered a safe food. Food allergies occur more often in children than in adults: 5-8% of those age 4 or under and about 1-4% of adults are affected. Together, about 11 million Americans suffer from some degree of food al...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The University of Florida George A. Smathers Libraries
2005-08-01
|
| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/114993 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823866240392757248 |
|---|---|
| author | Keith R. Schneider Renée M Goodrich Michael J. Mahovic |
| author_facet | Keith R. Schneider Renée M Goodrich Michael J. Mahovic |
| author_sort | Keith R. Schneider |
| collection | DOAJ |
| description |
A food allergy is an acquired hypersensitivity reaction to what is normally considered a safe food. Food allergies occur more often in children than in adults: 5-8% of those age 4 or under and about 1-4% of adults are affected. Together, about 11 million Americans suffer from some degree of food allergy. Those with severe reactions may experience what is known as anaphylaxis or anaphylactic shock. Annually, around 30,000 people receive life-saving emergency treatment and 150 fatalities occur. This document is FSHN05-13, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date August 2005.
FSHN0513/FS123: Food Allergies (ufl.edu)
|
| format | Article |
| id | doaj-art-0147d6c15eab4523afb0119634cff5f3 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2005-08-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-0147d6c15eab4523afb0119634cff5f32025-02-08T06:24:53ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092005-08-0120058Dealing with Food AllergiesKeith R. Schneider0https://orcid.org/0000-0003-0145-3418Renée M Goodrich1https://orcid.org/0000-0003-0596-2826Michael J. MahovicUniversity of FloridaUniversity of Florida A food allergy is an acquired hypersensitivity reaction to what is normally considered a safe food. Food allergies occur more often in children than in adults: 5-8% of those age 4 or under and about 1-4% of adults are affected. Together, about 11 million Americans suffer from some degree of food allergy. Those with severe reactions may experience what is known as anaphylaxis or anaphylactic shock. Annually, around 30,000 people receive life-saving emergency treatment and 150 fatalities occur. This document is FSHN05-13, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date August 2005. FSHN0513/FS123: Food Allergies (ufl.edu) https://journals.flvc.org/edis/article/view/114993FS123 |
| spellingShingle | Keith R. Schneider Renée M Goodrich Michael J. Mahovic Dealing with Food Allergies EDIS FS123 |
| title | Dealing with Food Allergies |
| title_full | Dealing with Food Allergies |
| title_fullStr | Dealing with Food Allergies |
| title_full_unstemmed | Dealing with Food Allergies |
| title_short | Dealing with Food Allergies |
| title_sort | dealing with food allergies |
| topic | FS123 |
| url | https://journals.flvc.org/edis/article/view/114993 |
| work_keys_str_mv | AT keithrschneider dealingwithfoodallergies AT reneemgoodrich dealingwithfoodallergies AT michaeljmahovic dealingwithfoodallergies |