List of Contributors.
Part 1 Adverse Reactions to Food Antigens: Basic Science.
1 Mucosal Immunity (Shradha Agarwal and Lloyd Mayer).
2 The Immunological Basis of IgE-Mediated Reactions (Gernot Sellge and Stephan C. Bischoff).
3 The Immunologic Basis of Non-IgE-Mediated Reactions (Ashraf Uzzaman and Hirsh D. Komarow).
4 Food Allergens: Molecular and Immunological Characteristics (Heimo Breiteneder and E.N. Clare Mills).
5 Biotechnology and Genetic Engineering (Gary A. Bannon, James D. Astwood, Raymond C. Dobert, and Roy L. Fuchs).
6 Food Allergen Thresholds of Reactivity (Steve L. Taylor and Jonathan O'B. Hourihane).
7 Development of Immunological Tolerance to Food Antigens (Bengt Björkstén).
Part 2 Adverse Reactions to Food Antigens: Clinical Science.
8 The Spectrum of Allergic Reactions to Foods (Stacie M. Jones and A. Wesley Burks).
9 Eczema and Food Hypersensitivity (David M. Fleischer and Donald Y.M. Leung).
10 Other IgE- and Non-IgE-Mediated Reactions of the Skin (Carsten Bindslev-Jensen and Morten Osterballe).
11 Oral Allergy Syndrome (Julie Wang).
12 The Respiratory Tract and Food Hypersensitivity (Philippe A. Eigenmann and John M. James).
13 Anaphylaxis and Food Allergy (Hugh A. Sampson).
14 Infantile Colic and Food Allergy (Ralf G. Heine, David J. Hill, and Clifford S. Hosking).
15 Eosinophilic Esophagitis, Gastroenteritis, and Colitis (James P. Franciosi, Jonathan E. Markowitz, and Chris A. Liacouras).
16 Food Protein-Induced Enterocolitis and Enteropathies (Anna Nowak-Wegrzyn).
17 Gluten-Sensitive Enteropathy (Alberto Rubio-Tapia and Joseph A. Murray).
18 Occupational Reactions to Food Allergens (Maxcie Sikora, André Cartier, Matthew Aresery, Laurianne Wild, and Samuel B. Lehrer).
Part 3 Adverse Reactions to Foods: Diagnosis.
19 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity (Staffan Ahlstedt, Lars Söderström, and Anita Kober).
20 In Vivo Diagnosis: Skin Testing and Challenge Procedures (Scott H. Sicherer).
21 IgE Tests: In Vitro Diagnosis (Kirsten Beyer).
22 Atopy Patch Testing (Bodo Niggemann).
23 Elimination Diets and Oral Food Challenges (Scott H. Sicherer).
24 General Approach to Diagnosis: IgE- and Non-IgE-Mediated Reactions (S. Allan Bock and Hugh A. Sampson).
25 Hidden and Cross-Reacting Food Allergens (Scott H. Sicherer).
26 Controversial Practices and Unproven Methods in Allergy (Jennifer A. Namazy and Ronald A. Simon).
Part 4 Adverse Reactions to Food Additives.
27 Asthma and Food Additives (Robert K. Bush and Michelle M. Montalbano).
28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives (John V. Bosso and Ronald A. Simon).
29 Sulfites (Steve L. Taylor, Robert K. Bush, and Julie A. Nordlee).
30 Monosodium Glutamate (Katharine M. Woessner).
31 Tartrazine, Azo, and Non-azo Dyes (Donald D. Stevenson).
32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene (Richard W. Weber).
33 Adverse Reactions to Benzoates and Parabens (John M. Fahrenholz and Keegan M. Smith).
34 Food Colorings and Flavors (Matthew Greenhawt and James L. Baldwin).
Part 5 Contemporary Topics in Adverse Reactions to Foods.
35 Pharmacologic Food Reactions (Robert W. Keeton Jr., James L. Baldwin, and Andrew M. Singer).
36 The Management of Food Allergy (Anne Muñoz-Furlong and Hugh A. Sampson).
37 The Natural History of Food Allergy (Robert A. Wood).
38 Prevention of Food Allergy (Gideon Lack and George Du Toit).
39 Diets and Nutrition (Marion Groetch).
40 Food Toxicology (Steve L. Taylor).
41 Seafood Toxins (Soheil Chegini and Dean D. Metcalfe).
42 Neurological Reactions to Foods and Food Additives (Richard W. Weber).
43 Experimental Approaches to the Study of Food Allergy (M. Cecilia Berin).
44 Food Allergy: Psychological Considerations (Lourdes B. de Asis and Ronald A. Simon).
45 Foods and Rheumatological Diseases (Lisa K. Stamp and Leslie G. Cleland).
46 Therapeutic Approaches under Development (Miae Oh, Hugh A. Sampson and Xiu-Min Li).
47 Food-Dependent Exercise- and Pressure-Induced Syndromes (Adam N. Williams and Ronald A. Simon).