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Acknowledgements This article is an update to the article entitled, Food Allergy , that originally appeared in the supplement, Practical Guide to Allergy and Immunology in Canada, which was published in Allergy, Asthma & Clinical Immunology in 2011 (available at: The authors would like to thank Julie Tasso and Ernie Avilla for their editorial services and assistance in the preparation of this manuscript

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Dhillon (2002)

This might especially be the case at low rates of ascorbate oxidation, which will probably entail low accumulation of MDHA and low rates of DHA formation (Tuzet et al

Glial Cells in (Patho)physiology. Journal of Neurochemistry 121: 427