@article{MAKHILLRJMS20137411905,
    title = {Adverse Reactions Causing Wide Range of Foods},
    journal = {Research Journal of Medical Sciences},
    volume = {7},
    number = {4},
    pages = {93-101},
    year = {2013},
    issn = {1815-9346},
    doi = {rjmsci.2013.93.101},
    url = {https://makhillpublications.co/view-article.php?issn=1815-9346&doi=rjmsci.2013.93.101},
    author = {P.H.C.J. and},
    keywords = {Food allergy,food safety,symptoms,diagnosis,egg},
    abstract = {Now a days food allergy is recognized as an important food 
  safety issue and it is widely debated worldwide. So, the food industry necessity 
  takes the greatest care to assist those who suffer allergies to select a suitable 
  diet with confidence. Food allergy might be true food allergy or pseudo-allergy 
  (food intolerance). The prevalence of food allergy is estimated much lower than 
  are perceived by the public. That occurrence of food allergy has been estimated 
  recently at 3-4% for adults and approximately 6-8% for young children and infants 
  in the past decade. The most common food allergens are milk, egg, tree nut, 
  soya, fish some fruit (pineapple, citrus) and vegetables (tomato, mushroom) 
  other than that food containing histamine, preservative, antioxidant, colouring, 
  flavouring and whitening agents also cause food allergic reactions in some persons. 
  Food allergy symptoms are unique to individual and common symptoms are nausea, 
  abdominal pain, vomiting, diarrhea and itching. If someone misunderstanding 
  about food allergy could result unnecessary food restriction. So, it is important 
  to know the proper facts about this condition. The main aim of this review is 
  to discuss the recent literature on overview discussion of current food allergy.}
    }