Chapter 3 Allergic to Innovation? : Dietary Change and Debate about Food Allergy in the United States
This chapter investigates how allergists and their patients have understood the relationship between dietary change and allergy during the twentieth century. Industrial food production and the emergence of a global food economy provided both challenges and, possibly, explanations for food allergy su...
Ausführliche Beschreibung
Autor*in: |
Smith, Matthew [verfasserIn] |
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Format: |
E-Book |
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Sprache: |
Englisch |
Erschienen: |
Erscheinungsort nicht ermittelbar: Bloomsbury Academic ; 2018 |
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Rechteinformationen: |
Open Access Creative Commons ; https://creativecommons.org/licenses/by/4.0 |
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Schlagwörter: |
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Umfang: |
1 Online-Ressource (16 p.) |
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Links: |
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Katalog-ID: |
1836486456 |
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(DE-627)1836486456 (DE-599)KEP077614461 (OCoLC)1286326303 (OAPEN)48671 (EBP)077614461 DE-627 eng DE-627 rda eng MBNH3 bicssc MBNH3 bicssc Smith, Matthew verfasserin aut Chapter 3 Allergic to Innovation? Dietary Change and Debate about Food Allergy in the United States [Erscheinungsort nicht ermittelbar] Bloomsbury Academic 2018 1 Online-Ressource (16 p.) Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Open Access Unrestricted online access star This chapter investigates how allergists and their patients have understood the relationship between dietary change and allergy during the twentieth century. Industrial food production and the emergence of a global food economy provided both challenges and, possibly, explanations for food allergy sufferers and their physicians. 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As the production of food became further removed geographically from consumers during the course of the twentieth century, it became more difficult for food allergy sufferers to identify harmful allergens, thus making accidental exposure more likely. But many allergists also suspected that some of the ingredients used in food processing – especially maize and synthetic food dyes – were also potent allergens. Although such ideas were contested, they also mirrored deeper concerns about escalating rates of autoimmune disease. 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allfieldsSound |
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Chapter 3 Allergic to Innovation? Dietary Change and Debate about Food Allergy in the United States |
abstract |
This chapter investigates how allergists and their patients have understood the relationship between dietary change and allergy during the twentieth century. Industrial food production and the emergence of a global food economy provided both challenges and, possibly, explanations for food allergy sufferers and their physicians. As the production of food became further removed geographically from consumers during the course of the twentieth century, it became more difficult for food allergy sufferers to identify harmful allergens, thus making accidental exposure more likely. But many allergists also suspected that some of the ingredients used in food processing – especially maize and synthetic food dyes – were also potent allergens. Although such ideas were contested, they also mirrored deeper concerns about escalating rates of autoimmune disease. The chapter argues that, rather than dismissing such ideas out of hand, we should engage with them more deeply in the hope of explaining why such diseases are on the rise |
abstractGer |
This chapter investigates how allergists and their patients have understood the relationship between dietary change and allergy during the twentieth century. Industrial food production and the emergence of a global food economy provided both challenges and, possibly, explanations for food allergy sufferers and their physicians. As the production of food became further removed geographically from consumers during the course of the twentieth century, it became more difficult for food allergy sufferers to identify harmful allergens, thus making accidental exposure more likely. But many allergists also suspected that some of the ingredients used in food processing – especially maize and synthetic food dyes – were also potent allergens. Although such ideas were contested, they also mirrored deeper concerns about escalating rates of autoimmune disease. The chapter argues that, rather than dismissing such ideas out of hand, we should engage with them more deeply in the hope of explaining why such diseases are on the rise |
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This chapter investigates how allergists and their patients have understood the relationship between dietary change and allergy during the twentieth century. Industrial food production and the emergence of a global food economy provided both challenges and, possibly, explanations for food allergy sufferers and their physicians. As the production of food became further removed geographically from consumers during the course of the twentieth century, it became more difficult for food allergy sufferers to identify harmful allergens, thus making accidental exposure more likely. But many allergists also suspected that some of the ingredients used in food processing – especially maize and synthetic food dyes – were also potent allergens. Although such ideas were contested, they also mirrored deeper concerns about escalating rates of autoimmune disease. The chapter argues that, rather than dismissing such ideas out of hand, we should engage with them more deeply in the hope of explaining why such diseases are on the rise |
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title_short |
Chapter 3 Allergic to Innovation? |
url |
https://library.oapen.org/bitstream/id/94045217-2227-451f-889a-74428a6d0080/Bookshelf_NBK542159.pdf https://library.oapen.org/handle/20.500.12657/48671 |
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