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From The CriticsReviewer: Maxie Sikora, MD (Ochsner Clinic Foundation)
Description: This is the fourth edition of a comprehensive reference on food allergy that provides an excellent review of adverse reactions to foods and food additives as well as diagnostic criteria and treatment strategies.
Purpose: The purpose is to gain a general understanding of the background/etiology of adverse reactions to foods as well as to introduce contemporary topics encountered by physicians and nutritionists dealing with food-sensitized patients. The objectives are worthy considering there is growing recognition of adverse reactions to foods and food additives in the general population.
Audience: The book is written for pediatricians, nutritionists, general internists, family practitioners, and allergists.
Features: "The five sections of the book cover basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives, and a variety of topics in adverse reactions to foods. This edition also reviews a variety of topics not only related to general food allergy, but also eosinophilia associated with foods, occupational exposure to food antigens, food biotechnology and genetic engineering, and toxin-related adverse food reactions. The most helpful topics are the specific treatments for food allergies, especially adequate nutritional considerations when food allergy limits certain important nutrients, as well as explanations of the different forms of testing involved in diagnosis. "
Assessment: This excellent book covers a wide variety of topics pertinent to adverse reactions to foods. It contains an overview of information unparalleled by other books on general allergy or nutrition.