title: Food allergy and intolerance.
abstract: This article forms part of a series looking at the relationship between diet and good health, and the role of the dietitian in the primary health care team. This article discusses adverse reactions to food including IgE mediated food allergy and nonimmunological food reactions. Coeliac disease, a T-cell mediated reaction to gluten, will be discussed in the next article in this series.
authors.affiliation: Asthma Centre, Department of Respiratory Medicine, Royal Prince Alfred Hospital, Sydney, New South Wales. linhodge@bigpond.net.au
authors.forename: Linda
authors.initials: L
authors.lastname: Hodge
authors.forename: Anne
authors.initials: A
authors.lastname: Swain
authors.forename: Kim
authors.initials: K
authors.lastname: Faulkner-Hogg
mesh_terms: D003937:Diagnosis, Differential; D005512:Food Hypersensitivity / Q000175:diagnosis* / Q000178:diet therapy* / Q000453:epidemiology / Q000276:immunology; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology; D015995:Prevalence
chemical_list: D007073:Immunoglobulin E