Chapter 3 Allergic to Innovation?
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...
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| Tác giả chính: | |
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| Định dạng: | Online |
| Ngôn ngữ: | Tiếng Anh |
| Được phát hành: |
Bloomsbury Academic
2021
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://library.oapen.org/handle/20.500.12657/48671 |
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| _version_ | 1869529087378194432 |
|---|---|
| author | Smith, Matthew |
| author_browse | Smith, Matthew |
| author_facet | Smith, Matthew |
| author_sort | Smith, Matthew |
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-69803 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Bloomsbury Academic |
| publisherStr | Bloomsbury Academic |
| record_format | ojs |
| spelling | doab-20.500.12854ir-698032025-01-29T13:59:15Z Chapter 3 Allergic to Innovation? Smith, Matthew dietary change; food allergy; United States thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition bic Book Industry Communication::M Medicine::MB Medicine: general issues::MBN Public health & preventive medicine::MBNH Personal & public health::MBNH3 Dietetics & nutrition 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. 2021-05-19T02:02:31Z 2021-05-19T02:02:31Z 2021-05-18T11:49:42Z 2018 chapter https://library.oapen.org/handle/20.500.12657/48671 https://directory.doabooks.org/handle/20.500.12854/69803 eng open access image/jpeg image/jpeg Attribution 4.0 International Attribution 4.0 International https://library.oapen.org/bitstream/20.500.12657/48671/1/Bookshelf_NBK542159.pdf https://library.oapen.org/bitstream/20.500.12657/48671/1/Bookshelf_NBK542159.pdf Bloomsbury Academic f75587da-2374-4722-9d42-9fffa7fa3f92 Proteins, Pathologies and Politics Wellcome Trust d859fbd3-d884-4090-a0ec-baf821c9abfd Wellcome 16 open access |
| spellingShingle | dietary change; food allergy; United States thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition bic Book Industry Communication::M Medicine::MB Medicine: general issues::MBN Public health & preventive medicine::MBNH Personal & public health::MBNH3 Dietetics & nutrition Smith, Matthew Chapter 3 Allergic to Innovation? |
| title | Chapter 3 Allergic to Innovation? |
| title_full | Chapter 3 Allergic to Innovation? |
| title_fullStr | Chapter 3 Allergic to Innovation? |
| title_full_unstemmed | Chapter 3 Allergic to Innovation? |
| title_short | Chapter 3 Allergic to Innovation? |
| title_sort | chapter 3 allergic to innovation |
| topic | dietary change; food allergy; United States thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition bic Book Industry Communication::M Medicine::MB Medicine: general issues::MBN Public health & preventive medicine::MBNH Personal & public health::MBNH3 Dietetics & nutrition |
| topic_facet | dietary change; food allergy; United States thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBN Public health and preventive medicine::MBNH Personal and public health / health education::MBNH3 Dietetics and nutrition bic Book Industry Communication::M Medicine::MB Medicine: general issues::MBN Public health & preventive medicine::MBNH Personal & public health::MBNH3 Dietetics & nutrition |
| url | https://library.oapen.org/handle/20.500.12657/48671 |
| work_keys_str_mv | AT smithmatthew chapter3allergictoinnovation |