A Survey of Food Intolerances in Hospitalized Patients

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Abstract
IT is commonly believed that gastrointestinal symptoms may be produced in otherwise healthy people by the ingestion of certain foods. In addition specific foods are often thought to initiate or aggravate symptoms of various gastrointestinal disorders. Some of these beliefs are so widely held that they have attained the status of "knowledge" and form the basis for dietary therapy. Thus, everyone "knows" that foods rich in fats cause distressing symptoms in patients with biliary-tract disease and that proper management of such patients includes a diet low in fat content. Neither the popularity nor the intensity of such convictions, however, appears . . .