Plant Food Allergens

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Food-related allergies have become a highly emotive and widely discussed topic over the past few years, with a substantial proportion of the population (up to 30%) considering themselves to be allergic or intolerant to at least one type of food. Furthermore, it has been suggested that novel, and in particular genetically engineered, crops pose threats of introducing new allergenic proteins into the diet. This important book provides a thorough scientific account of the current knowledge of the occurance, properties and characteristics of plant food allergens. The book also thoroughly discusses their properties in relation to dietary exposure, food processing and GM foods.