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oapen-20.500.12657-486712021-05-19T00:57:53Z Chapter 3 Allergic to Innovation? Smith, Matthew dietary change; food allergy; United States 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. 2021-05-18T11:49:42Z 2021-05-18T11:49:42Z 2018 chapter https://library.oapen.org/handle/20.500.12657/48671 eng application/pdf Attribution 4.0 International Bookshelf_NBK542159.pdf Bloomsbury Academic Proteins, Pathologies and Politics 066d8288-86e4-4745-ad2c-4fa54a6b9b7b 468d9296-d516-4deb-bf74-2f7fee42466b d859fbd3-d884-4090-a0ec-baf821c9abfd Wellcome 16 Wellcome Trust Wellcome open access
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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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