ABSTRACT
The notion that food causes neurological illness or behavioral change is distinguished by the amount of passion this concept evokes. Foods may contain substances that are directly toxic to the nervous system. These are a natural component of the food or a result of microbial or human contamination. An immune-mediated reaction implies a specific sensitization to a food antigen and similar cross-reacting antigens. Food idiosyncracy is a proposed mechanism for the role of dyes and preservatives in attention deficit hyperreactivity disorder. Most of the information about the actions of neurotransmitters in the nervous system is based on studies in animals or in human brain slices. Histamine serves a critical role in activation and regulation of the central and peripheral nervous systems. The mediator platelet activating factor has a number of actions, many of which are associated with the late-phase allergic response.
