Role of the food additives in the development of food allergy and pseudoallele reactions tofood (Part one)
- Authors: Luss LV1, Repina TY.1, luss LV1, Repina TU1
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Affiliations:
- ГНЦ «Институт иммунологии ФМБА России»
- Issue: Vol 6, No 2 (2009)
- Pages: 28-39
- Section: Articles
- URL: https://journals.rcsi.science/raj/article/view/121291
- DOI: https://doi.org/10.36691/RJA1032
- ID: 121291
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Abstract
Great variety of food additives is being currently used in food industry. However their role and place in the normal effects and pathologic influence on human have not been sufficiently studied. As a consequence the effect of food additives on men's health provokes disagreements, controversials, misunderstanding. The review under consideration offers data on the composition and description of the most commonly used food additives and their possible influence on the development of food allergy and pseudoallergy reactions to food.
About the authors
L V Luss
ГНЦ «Институт иммунологии ФМБА России»ГНЦ «Институт иммунологии ФМБА России»
T Yu Repina
ГНЦ «Институт иммунологии ФМБА России»ГНЦ «Институт иммунологии ФМБА России»
L V luss
T U Repina
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