An Allergy to Goldfish? Highlighting Labeling Laws for Food Additives
Year: 2009
Type: article
Abstract: This article was originally published online on 15 December 2009To the EditorAllergy to food additives is a well-documented phenomenon in the literature. Annatto is an orange food coloring that can be found in both a synthetic or a natural form 1.Shuren J. Listing of color additives exempt from certification; food, drug, and cosmetic labeling: cochineal extract and carmine declaration.Fed Reg. 2009; 74: 207-217Google Scholar. If natural, it is derived from the fruit of the Bixa orellana tropical bush 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. It is considered a carotenoid because of its chemical similarity to beta-carotene 3.Coutrelis N. European Union food law update.J Food Law Policy. 2007; 2: 121-136Google Scholar. This natural form is often used in the regional cuisine of Caribbean and Latin American cooking. In processed foods annatto is most often used as a coloring for butter, cheeses, and other snack foods 4.Bosso J.V. Simon R.A. Urticaria, angioedema, and anaphylaxis provoked by food and drug additives.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 340-352Crossref Scopus (3) Google Scholar. Whereas European laws mandate that food colorings be clearly labeled on all packaging 5.Nish W.A. Whisman B.A. Goetz D.W. Ramirez D.A. Anaphylaxis to annatto dye: a case report.Ann Allergy. 1991; 66: 129-131PubMed Google Scholar, laws in the United States allow for an "artificial color" disclaimer if the additive is in the synthetic form or a "color added" disclaimer when in its natural form2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar.The following case illustrates how the exemptions provided for food additives with allergenic potential endanger consumer safety and provide difficult challenges for diagnosis.A 2-year-old female with no past medical history presented to the allergy clinic for evaluation of recurrent hives associated with various food ingestions. At the age of 8 months, the patient began having perioral and anterior neck redness 10 to 15 minutes after eating. The reactions would occur only after meals but there was no obvious food category that the child would react to on a consistent basis. The reactions were not associated with the child's activity level after food intake was complete. These reactions progressed, during a 6-month period, to immediate symptoms of hives on the abdomen and thighs along with angioedema of the lips. There were no respiratory, gastrointestinal, or upper airway symptoms. The mother performed her own elimination diet over the course of several months and ultimately limited the patient's diet to fruits, vegetables, rice, cow's milk, and chicken. On the limited diet, the patient's symptoms completely resolved. The mother attempted reintroduction of cheese, yogurt, crackers, and pastas, beginning with foods targeted to children with food allergies (labeled as soy-free, wheat-free, dairy-free, etc). The patient tolerated these introductions intermittently; she was able to eat one product containing cheese, for example, without issues but not a different cheese product. However, if she reacted to a specific brand and flavor once, she would react to The patient to hives and angioedema without anaphylaxis to foods and the mother to specific but was with the of an obvious in the foods that were the of the was The child no of no on no no and no of the The patient's a and with both of were months of during the diet a when the mother that the patient tolerated a snack but not the flavor of the from the to and of the the mother the patient various containing the she on with the immediate of symptoms. immediate be with as as of the snack or from various other At the mother all of the that the patient and not reacted to in her and presented to clinic for food the that annatto was the only by the food the patient would react to that was in the foods that she The of the from the and in patient a level and a In evaluation with to annatto is no in case is of In a case R.A. Adverse reactions to food Scopus Google Scholar, an patient was with anaphylaxis to annatto food In the both and in were However, in the other with immediate was 4.Bosso J.V. Simon R.A. Urticaria, angioedema, and anaphylaxis provoked by food and drug additives.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 340-352Crossref Scopus (3) Google Scholar, of the of Bixa Google the patient is and the mother over the patient's diet, she evaluation The is for the patient to to clinic her to with both the from the snack in and extract that can be from various and snack by an This be only if she is months from to annatto and with the that the of the is not The was along with to a from her if the to with the that or in would the there case of allergies and anaphylaxis to annatto case illustrates the that allergies to food additives R.A. Adverse reactions to food Scopus Google Scholar, of the of Bixa Google Scholar. only the natural of annatto as there reactions to other synthetic synthetic annatto a potential to 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar, of the European and of the of on the of the laws of the to the and of Scholar. with the of the patient reacted to that the annatto is a natural However, because of from law annatto can be an "artificial color" disclaimer on the if it is in the synthetic form or a "color added" disclaimer when in its natural form 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. color additives that and considered for fruit and of the of Bixa Google Scholar. colorings be on the annatto is the if not The European Union a of food that 3.Coutrelis N. European Union food law update.J Food Law Policy. 2007; 2: 121-136Google Scholar. of the a of additives that be by category and the additive food flavor and of the European and of the of on the of the laws of the to the and of Scholar. This was consistent with the of for the of Foods article and for of the United and J. The European law for exemptions for Scopus Google Scholar. At the of the European Food and for to the of annatto and 3.Coutrelis N. European Union food law update.J Food Law Policy. 2007; 2: 121-136Google Scholar. The for of safety in and no exemptions to food colorings annatto in the most European Union that to of the European for a of the European and of the on the of food to there in the European laws for European laws not or on in that 10 M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google or J. The European law for exemptions for Scopus Google Scholar. This of on in of a patient to J. The European law for exemptions for Scopus Google Scholar. It be that European laws it for an to a food additive in to in food In one J. a Scopus Google Scholar, of children with food allergies and with food allergies to be difficult to because of in the because of in and in to allergenic regional were the the for on laws to consumer and to food along with other additives in an of both and reactions 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. a of carmine reactions a Food and to the of that carmine be on food or cosmetic However, the not 1.Shuren J. Listing of color additives exempt from certification; food, drug, and cosmetic labeling: cochineal extract and carmine declaration.Fed Reg. 2009; 74: 207-217Google Scholar. for annatto in the United to can a difficult for because laws not the of additives as a to the of 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. The potential for reactions to food additives a case for to to these and of the laws to mandate that all allergenic additives be is to the as to the of these additives to because would be to all for food and to different Scopus Google patient clearly from the by her it was only to of annatto by the food that for a in from the for the in not different the and European The of these in that on the to is on the with the and for of packaging all of the labeled in a only in the United States or by that to because of the provide a for with allergies to food The by the of the laws in and the level of to allergies to food as it is that a to the in the foods to reacted and be provided with that This article was originally published online on 15 December the EditorAllergy to food additives is a well-documented phenomenon in the literature. Annatto is an orange food coloring that can be found in both a synthetic or a natural form 1.Shuren J. Listing of color additives exempt from certification; food, drug, and cosmetic labeling: cochineal extract and carmine declaration.Fed Reg. 2009; 74: 207-217Google Scholar. If natural, it is derived from the fruit of the Bixa orellana tropical bush 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. It is considered a carotenoid because of its chemical similarity to beta-carotene 3.Coutrelis N. European Union food law update.J Food Law Policy. 2007; 2: 121-136Google Scholar. This natural form is often used in the regional cuisine of Caribbean and Latin American cooking. In processed foods annatto is most often used as a coloring for butter, cheeses, and other snack foods 4.Bosso J.V. Simon R.A. Urticaria, angioedema, and anaphylaxis provoked by food and drug additives.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 340-352Crossref Scopus (3) Google Scholar. Whereas European laws mandate that food colorings be clearly labeled on all packaging 5.Nish W.A. Whisman B.A. Goetz D.W. Ramirez D.A. Anaphylaxis to annatto dye: a case report.Ann Allergy. 1991; 66: 129-131PubMed Google Scholar, laws in the United States allow for an "artificial color" disclaimer if the additive is in the synthetic form or a "color added" disclaimer when in its natural form2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar.The following case illustrates how the exemptions provided for food additives with allergenic potential endanger consumer safety and provide difficult challenges for diagnosis.A 2-year-old female with no past medical history presented to the allergy clinic for evaluation of recurrent hives associated with various food ingestions. At the age of 8 months, the patient began having perioral and anterior neck redness 10 to 15 minutes after eating. The reactions would occur only after meals but there was no obvious food category that the child would react to on a consistent basis. The reactions were not associated with the child's activity level after food intake was complete. These reactions progressed, during a 6-month period, to immediate symptoms of hives on the abdomen and thighs along with angioedema of the lips. There were no respiratory, gastrointestinal, or upper airway symptoms. The mother performed her own elimination diet over the course of several months and ultimately limited the patient's diet to fruits, vegetables, rice, cow's milk, and chicken. On the limited diet, the patient's symptoms completely resolved. The mother attempted reintroduction of cheese, yogurt, crackers, and pastas, beginning with foods targeted to children with food allergies (labeled as soy-free, wheat-free, dairy-free, etc). The patient tolerated these introductions intermittently; she was able to eat one product containing cheese, for example, without issues but not a different cheese product. However, if she reacted to a specific brand and flavor once, she would react to The patient to hives and angioedema without anaphylaxis to foods and the mother to specific but was with the of an obvious in the foods that were the of the was The child no of no on no no and no of the The patient's a and with both of were months of during the diet a when the mother that the patient tolerated a snack but not the flavor of the from the to and of the the mother the patient various containing the she on with the immediate of symptoms. immediate be with as as of the snack or from various other At the mother all of the that the patient and not reacted to in her and presented to clinic for food the that annatto was the only by the food the patient would react to that was in the foods that she The of the from the and in patient a level and a In evaluation with to annatto is no in case is of In a case R.A. Adverse reactions to food Scopus Google Scholar, an patient was with anaphylaxis to annatto food In the both and in were However, in the other with immediate was 4.Bosso J.V. Simon R.A. Urticaria, angioedema, and anaphylaxis provoked by food and drug additives.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 340-352Crossref Scopus (3) Google Scholar, of the of Bixa Google the patient is and the mother over the patient's diet, she evaluation The is for the patient to to clinic her to with both the from the snack in and extract that can be from various and snack by an This be only if she is months from to annatto and with the that the of the is not The was along with to a from her if the to with the that or in would the there case of allergies and anaphylaxis to annatto case illustrates the that allergies to food additives R.A. Adverse reactions to food Scopus Google Scholar, of the of Bixa Google Scholar. only the natural of annatto as there reactions to other synthetic synthetic annatto a potential to 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar, of the European and of the of on the of the laws of the to the and of Scholar. with the of the patient reacted to that the annatto is a natural However, because of from law annatto can be an "artificial color" disclaimer on the if it is in the synthetic form or a "color added" disclaimer when in its natural form 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. color additives that and considered for fruit and of the of Bixa Google Scholar. colorings be on the annatto is the if not The European Union a of food that 3.Coutrelis N. European Union food law update.J Food Law Policy. 2007; 2: 121-136Google Scholar. of the a of additives that be by category and the additive food flavor and of the European and of the of on the of the laws of the to the and of Scholar. This was consistent with the of for the of Foods article and for of the United and J. The European law for exemptions for Scopus Google Scholar. At the of the European Food and for to the of annatto and 3.Coutrelis N. European Union food law update.J Food Law Policy. 2007; 2: 121-136Google Scholar. The for of safety in and no exemptions to food colorings annatto in the most European Union that to of the European for a of the European and of the on the of food to there in the European laws for European laws not or on in that 10 M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google or J. The European law for exemptions for Scopus Google Scholar. This of on in of a patient to J. The European law for exemptions for Scopus Google Scholar. It be that European laws it for an to a food additive in to in food In one J. a Scopus Google Scholar, of children with food allergies and with food allergies to be difficult to because of in the because of in and in to allergenic regional were the the for on laws to consumer and to food along with other additives in an of both and reactions 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. a of carmine reactions a Food and to the of that carmine be on food or cosmetic However, the not 1.Shuren J. Listing of color additives exempt from certification; food, drug, and cosmetic labeling: cochineal extract and carmine declaration.Fed Reg. 2009; 74: 207-217Google Scholar. for annatto in the United to can a difficult for because laws not the of additives as a to the of 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. The potential for reactions to food additives a case for to to these and of the laws to mandate that all allergenic additives be is to the as to the of these additives to because would be to all for food and to different Scopus Google patient clearly from the by her it was only to of annatto by the food that for a in from the for the in not different the and European The of these in that on the to is on the with the and for of packaging all of the labeled in a only in the United States or by that to because of the provide a for with allergies to food The by the of the laws in and the level of to allergies to food as it is that a to the in the foods to reacted and be provided with that to food additives is a well-documented phenomenon in the literature. Annatto is an orange food coloring that can be found in both a synthetic or a natural form 1.Shuren J. Listing of color additives exempt from certification; food, drug, and cosmetic labeling: cochineal extract and carmine declaration.Fed Reg. 2009; 74: 207-217Google Scholar. If natural, it is derived from the fruit of the Bixa orellana tropical bush 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. It is considered a carotenoid because of its chemical similarity to beta-carotene 3.Coutrelis N. European Union food law update.J Food Law Policy. 2007; 2: 121-136Google Scholar. This natural form is often used in the regional cuisine of Caribbean and Latin American cooking. In processed foods annatto is most often used as a coloring for butter, cheeses, and other snack foods 4.Bosso J.V. Simon R.A. Urticaria, angioedema, and anaphylaxis provoked by food and drug additives.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 340-352Crossref Scopus (3) Google Scholar. Whereas European laws mandate that food colorings be clearly labeled on all packaging 5.Nish W.A. Whisman B.A. Goetz D.W. Ramirez D.A. Anaphylaxis to annatto dye: a case report.Ann Allergy. 1991; 66: 129-131PubMed Google Scholar, laws in the United States allow for an "artificial color" disclaimer if the additive is in the synthetic form or a "color added" disclaimer when in its natural form2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. The following case illustrates how the exemptions provided for food additives with allergenic potential endanger consumer safety and provide difficult challenges for 2-year-old female with no past medical history presented to the allergy clinic for evaluation of recurrent hives associated with various food ingestions. At the age of 8 months, the patient began having perioral and anterior neck redness 10 to 15 minutes after eating. The reactions would occur only after meals but there was no obvious food category that the child would react to on a consistent basis. The reactions were not associated with the child's activity level after food intake was complete. These reactions progressed, during a 6-month period, to immediate symptoms of hives on the abdomen and thighs along with angioedema of the lips. There were no respiratory, gastrointestinal, or upper airway symptoms. The mother performed her own elimination diet over the course of several months and ultimately limited the patient's diet to fruits, vegetables, rice, cow's milk, and chicken. On the limited diet, the patient's symptoms completely resolved. The mother attempted reintroduction of cheese, yogurt, crackers, and pastas, beginning with foods targeted to children with food allergies (labeled as soy-free, wheat-free, dairy-free, etc). The patient tolerated these introductions intermittently; she was able to eat one product containing cheese, for example, without issues but not a different cheese product. However, if she reacted to a specific brand and flavor once, she would react to The patient to hives and angioedema without anaphylaxis to foods and the mother to specific but was with the of an obvious in the foods that were At the of the was The child no of no on no no and no of the The patient's a and with both of were At months of during the diet a when the mother that the patient tolerated a snack but not the flavor of the from the to and of the the mother the patient various containing the she on with the immediate of symptoms. immediate be with as as of the snack or from various other At the mother all of the that the patient and not reacted to in her and presented to clinic for food the that annatto was the only by the food the patient would react to that was in the foods that she The of the from the and in The patient a level and a In evaluation with to annatto is no in case is of In a case R.A. Adverse reactions to food Scopus Google Scholar, an patient was with anaphylaxis to annatto food In the both and in were However, in the other with immediate was 4.Bosso J.V. Simon R.A. Urticaria, angioedema, and anaphylaxis provoked by food and drug additives.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 340-352Crossref Scopus (3) Google Scholar, of the of Bixa Google Scholar. the patient is and the mother over the patient's diet, she evaluation The is for the patient to to clinic her to with both the from the snack in and extract that can be from various and snack by an This be only if she is months from to annatto and with the that the of the is not The was along with to a from her if the to with the that or in would the there case of allergies and anaphylaxis to annatto case illustrates the that allergies to food additives R.A. Adverse reactions to food Scopus Google Scholar, of the of Bixa Google Scholar. only the natural of annatto as there reactions to other synthetic synthetic annatto a potential to 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar, of the European and of the of on the of the laws of the to the and of Scholar. with the of the patient reacted to that the annatto is a natural However, because of from law annatto can be an "artificial color" disclaimer on the if it is in the synthetic form or a "color added" disclaimer when in its natural form 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. color additives that and considered for fruit and of the of Bixa Google Scholar. colorings be on the In annatto is the if not The European Union a of food that 3.Coutrelis N. European Union food law update.J Food Law Policy. 2007; 2: 121-136Google Scholar. of the a of additives that be by category and the additive food flavor and of the European and of the of on the of the laws of the to the and of Scholar. This was consistent with the of for the of Foods article and for of the United and J. The European law for exemptions for Scopus Google Scholar. At the of the European Food and for to the of annatto and 3.Coutrelis N. European Union food law update.J Food Law Policy. 2007; 2: 121-136Google Scholar. The for of safety in and no exemptions to food colorings annatto in the most European Union that to of the European for a of the European and of the on the of food to Scholar. However, there in the European laws for European laws not or on in that 10 M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google or J. The European law for exemptions for Scopus Google Scholar. This of on in of a patient to J. The European law for exemptions for Scopus Google Scholar. It be that European laws it for an to a food additive in to in food In one J. a Scopus Google Scholar, of children with food allergies and with food allergies to be difficult to because of in the because of in and in to allergenic regional were the the for on laws to consumer and Reactions to food along with other additives in an of both and reactions 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. a of carmine reactions a Food and to the of that carmine be on food or cosmetic However, the not 1.Shuren J. Listing of color additives exempt from certification; food, drug, and cosmetic labeling: cochineal extract and carmine declaration.Fed Reg. 2009; 74: 207-217Google Scholar. for annatto in the United Reactions to can a difficult for because laws not the of additives as a to the of 2.Greenhawt M. Baldwin J.L. Food colorings and flavors.in: Metcalfe D.D. Sampson H.A. Simon R.A. Food Allergy: Adverse Reactions to Foods and Food Additives. John Wiley & Sons, New York2008: 403-428Crossref Scopus (4) Google Scholar. The potential for reactions to food additives a case for to to these and of the laws to mandate that all allergenic additives be is to the as to the of these additives to because would be to all for food and to different Scopus Google Scholar. patient clearly from the by her it was only to of annatto by the food that for a in from the for the in not different the and European The of these in that on the to is on the with the and for of packaging all of the labeled in a only in the United States or by that to because of the provide a for with allergies to food The by the of the laws in and the level of to allergies to food as it is that a to the in the foods to reacted and be provided with that
Authors: Ian A. Myles, Douglas Beakes
Language: English
Subfield: Immunology and Allergy
Field: Medicine
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $3,508
Funder: National Institutes of Health
Award: G8838525055
OpenAlex ID: W2041920849