What are symptoms of food allergy? Food intolerance?
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How are food allergies diagnosed?
What are symptoms of food allergy? Food intolerance?
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Bob Gravani
Professor of Food Science, Cornell University
Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.
Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.
What are symptoms of food allergy? Food intolerance?
Host: What are symptoms of food allergy?
Bob Gravani: The symptoms of food allergy involve a number of body systems. It could be the Respiratory system and people might have trouble with breathing, there might be wheezing and those kinds of issues. Runny nose etc.
Transcripts
Host: What are symptoms of food allergy?
Bob Gravani: The symptoms of food allergy involve a number of body systems. It could be the Respiratory system and people might have trouble with breathing, there might be wheezing and those kinds of issues. Runny nose etc. It could also involve the skin in terms of rashes or eczema type reactions. It could involve the Gastrointestinal tract wherein diarrhea or vomiting might be involved. In very severe case it might involve the Cardiovascular system. The severity of this symptoms can really be very very mild from a skin rash all the way to very, very severe and life threatening. A lot of what determines that is the sensitivity of the individual and the allergencity of the specific protein involved. 1
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