ABSTRACT
Thousands of chemicals are used to preserve, color, and flavor foods and drugs. Reactions to foods or substances in foods may occur with disturbing frequency (1). Many times, the reactions may go undiagnosed. Adverse reac tions to foods whose pathogenesis involves an immuno logic response to the food components, primarily glyco proteins, are appropriately called food-hypersensitivity reactions, a term generally considered to be synonymous with food allergy, although the latter term is often used to denote any unusual response to food (2 ).
