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Adverse Effects of Foods

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Cover of 'Adverse Effects of Foods'

Table of Contents

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    Book Overview
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    Chapter 1 Overview
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    Chapter 2 Naturally Occurring Toxicants in Food
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    Chapter 3 Inhibitors of Enzymes in Biological Materials Used For Foods
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    Chapter 4 An Outbreak of Aflatoxicosis in Man
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    Chapter 5 Coturnism
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    Chapter 6 Dietary Toxins and the Eye
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    Chapter 7 Ackee Poisoning
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    Chapter 8 Lathyrism
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    Chapter 9 The Djenkol Bean
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    Chapter 10 Environmental Contaminants
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    Chapter 11 Agricultural Chemicals
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    Chapter 12 The Firemaster Incident
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    Chapter 13 Minamata Disease
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    Chapter 14 Mercury in Food
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    Chapter 15 Commercial Additives
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    Chapter 16 Common Food Additives and Spices in Thailand
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    Chapter 17 The Hyperkinesis Controversy
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    Chapter 18 The Chinese Restaurant Syndrome
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    Chapter 19 Social Toxicants and Nutritional Status
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    Chapter 20 Alcohol and Body Damage
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    Chapter 21 Alcohol and the Fetus
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    Chapter 22 Alcohol and Cerebral Thiamin Deficiency
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    Chapter 23 Food Infections
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    Chapter 24 Major Food-Borne Parasitic Infections
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    Chapter 25 Adverse Effects of Diet in New Guinea
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    Chapter 26 Fish and Shellfish Poisoning in Britain
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    Chapter 27 Liver Flukes
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    Chapter 28 Adverse Effects of Normal Nutrients and Foods on Host Resistance to Disease
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    Chapter 29 Adverse Effects of Foods in Genetic Disorders
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    Chapter 30 Food Allergy in Children and Adults
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    Chapter 31 Food Accidents
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    Chapter 32 Excessive Nutrient Intakes
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    Chapter 33 Aurantiasis
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    Chapter 34 Infantile Hypercalcemia
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    Chapter 35 Nutrient Deficiencies in Naturally Occurring Foods
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    Chapter 36 Ke-Shan Disease
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    Chapter 37 Zinc-Deficient Dwarfing
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    Chapter 38 Culture-Made Nutritional Inadequacies
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    Chapter 39 A Syndrome of Tremors
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    Chapter 40 Anorexia Nervosa
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    Chapter 41 Zen Macrobiotic Diets
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    Chapter 42 Dietary Fiber as a Protection Against Disease
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    Chapter 43 Adverse Effects of Some Food Lipids
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    Chapter 44 Diet, Nutrition, and Cancer
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    Chapter 45 Effects of Infant Feeding
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    Chapter 46 Metabolic Alkalosis from Chloride-Deficient Infant Formula
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    Chapter 47 Selection of an Optimal Diet
Attention for Chapter 18: The Chinese Restaurant Syndrome
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Chapter title
The Chinese Restaurant Syndrome
Chapter number 18
Book title
Adverse Effects of Foods
Published by
Springer, Boston, MA, January 1982
DOI 10.1007/978-1-4613-3359-3_18
Book ISBNs
978-1-4613-3361-6, 978-1-4613-3359-3
Authors

Martin Gore

Mendeley readers

The data shown below were compiled from readership statistics for 2 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 2 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 1 50%
Student > Bachelor 1 50%
Readers by discipline Count As %
Agricultural and Biological Sciences 1 50%
Psychology 1 50%