الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Because
developments
of modification in nutritional
in food technology,the evolution of
habits and
preservation
techniques and the importation of agricultural production permit
the consumption of the same foods all year round. Therefore; the
frequency of food allergy and false food allergies including
reactions to additives,is likely to increase.
The extensive use of chemical substances in foods,
drugs,cosmetics, and other contact substances may facilitate
hypersensitivity of into 1 erance. ”2.,:3,.&;>,. ~ .. 193 Studies of the
~ncidence of these diseases are rare- and still insufficient ..
1nde~d,many allergologists are not familiar with diagnostic tests
of food allergy and fe~ of them carry on the oral challenges ~ith
additiv~s that prove intolerance~ Moreover the labelling of food
additives is not practiced in most countries and most physicians
are not aware
of their potE’nt~al involvement in the obse-rved
symptoms.
The prE’sent study is an attempt to clarify the concept oi
food additiVE’S intolerance among one of alle>rgic group
diseases;asthmatic patients.