title: Contact allergens in food ingredients and additives: atopy and the hapten-atopy hypothesis.
authors: Department of Cutaneous Allergy, St. John's Institute of Dermatology, St. Thomas' Hospital, Lambeth Palace Road, London SE1 7EH, UK. jonathan.3.white@kcl.ac.uk
authors: J M L
authors: JM
authors: White
authors: J P
authors: JP
authors: McFadden
mesh_terms: D000818:Animals; D002182:Candy / Q000032:analysis; D017449:Dermatitis, Allergic Contact / Q000209:etiology; D003876:Dermatitis, Atopic / Q000209:etiology*; D005503:Food Additives / Q000737:chemistry*; D006241:Haptens / Q000032:analysis* / Q000276:immunology; D006801:Humans; D007223:Infant; D041943:Infant Formula / Q000737:chemistry; D008460:Meat / Q000032:analysis
chemical_list: D005503:Food Additives; D006241:Haptens