Part,  Chapter, Paragraph

 1   II,     5. 10    |             5.10. Food allergy and intolerance~ ~
 2   II,     5. 10.  1|    immune-mediated responses (food intolerance) that are dependent on enzyme
 3   II,     5. 10.  2|  differentiate between FA and food intolerance) and/or sensitization tests (
 4   II,     5. 10.  3|           2. Reported food allergy/intolerance prevalence rates and 95%
 5   II,     5. 10.  3|      disease with permanent gluten intolerance and is characterised by
 6   II,     5. 10.  4|          real prevalence of FA and intolerance among specific population
 7   II,     5. 10.  4|           over-diagnosis of FA and intolerance due to inadequate diagnostic
 8   II,     5. 10.  4|            social burden of FA and intolerance goes far beyond the cost
 9   II,     5. 10.  5|          managing food allergy and intolerance is avoiding exposure to
10   II,     5. 10.  5|      between food allergy and food intolerance regarding the labelling
11   II,     5. 10.  6|        step in dealing with FA and intolerance in the community is establishing
12   II,     5. 10.  7|     Consequences of perceived food intolerance for welfare, lifestyle and
13   II,     5. 10.  7|           al (1998): Reported food intolerance and respiratory symptoms
14   II,     5. 11.  3|       small group are acute severe intolerance reactions such as anaphylaxis
15   II,     6.  3.  3| HIV-infected individuals, although intolerance to side effects and emergence
16  Key,   Ap5.  0.  0|          intercourse~interpersonal~intolerance~intolerances~intoxication~