Food Allergy: Adverse Reactions to Foods and Food Additives

Food Allergy: Adverse Reactions to Foods and Food Additives

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by Dean D. Metcalfe
     
 

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Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and

Overview

Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens.


Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.

Editorial Reviews

From the Publisher
"A practical readable reference for use in the hospital or private practice setting." (Food Science and Technology Abstracts, 2009)

“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.” (Pediatrics, March 2009)

Food Allergy offers a rational, evidence-based analysis of current knowledge and is a must read for allergy/immunology physicians in practice, primary care physicians, and others who wish to improve their ability to address patient concerns about adverse reactions to foods.” (JAMA, Journal of the AMA, February, 2009)

“Provides an excellent review of adverse reactions to foods and food additives as well as diagnostic criteria and treatment strategies. Contains an overview of information unparalleled by other books on general allergy or nutrition.” (Doody's Reviews)

Doody's Review Service
Reviewer: 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.

Product Details

ISBN-13:
9781444358162
Publisher:
Wiley
Publication date:
08/31/2011
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
632
File size:
4 MB

What People are saying about this

From the Publisher
"A practical readable reference for use in the hospital or private practice setting." (Food Science and Technology Abstracts, 2009)

“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.” (Pediatrics, March 2009)

Food Allergy offers a rational, evidence-based analysis of current knowledge and is a must read for allergy/immunology physicians in practice, primary care physicians, and others who wish to improve their ability to address patient concerns about adverse reactions to foods.” (JAMA, Journal of the AMA, February, 2009)

“Provides an excellent review of adverse reactions to foods and food additives as well as diagnostic criteria and treatment strategies. Contains an overview of information unparalleled by other books on general allergy or nutrition.” (Doody's Reviews)

Meet the Author

Dean D. Metcalfe, MD, Chief, Laboratory of Allergic Diseases, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, Maryland, USA.

Hugh A. Sampson, MD, Professor of Pediatrics and Immunobiology; Dean for Translational Biomedical Sciences; Chief of Pediatric Allergy and Immunology, Mount Sinai School of Medicine, New York, New York, USA.

Ronald A. Simon, MD, Head, Division of Allergy, Asthma, and Immunology; Adjunct Member, Department of Molecular and Experimental Medicine, The Scripps Research Institute, La Jolla, California.

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Food Allergy: Adverse Reactions to Foods and Food Additives 1 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Now its way to much and it totaly didnt work
Anonymous More than 1 year ago
To much money and didnt work