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Food Allergy: Adverse Reactions to Foods and Food Additives [NOOK Book]

Overview

Food Allergy has established itself as the comprehensive reference source on the topic – a "go-to" source for those treating patients with food allergy, or suspected allergy. This new edition will be an essential text for the clinician, nutritionist and scientist interested in food reactions.


As in the previous editions, Food Allergy will cover in one volume pediatric and adult adverse reactions to foods and food additives on a sound ...

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Food Allergy: Adverse Reactions to Foods and Food Additives

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Overview

Food Allergy has established itself as the comprehensive reference source on the topic – a "go-to" source for those treating patients with food allergy, or suspected allergy. This new edition will be an essential text for the clinician, nutritionist and scientist interested in food reactions.


As in the previous editions, Food Allergy will cover in one volume pediatric and adult adverse reactions to foods and food additives on a sound scientific basis. The book is organised into four sections with concise chapters and logical organization making it a practical, readable reference for use in the hospital or private practice setting.


The four sections cover basic and clinical perspectives of adverse reactions to food antigens; adverse reactions to food additives; and contemporary topics in adverse reactions to foods. This edition contains new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens.

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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.
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Product Details

  • ISBN-13: 9781444358162
  • Publisher: Wiley
  • Publication date: 8/31/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 4
  • Pages: 632
  • File size: 5 MB

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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Table of Contents

List of Contributors.

Preface.

Abbreviations.

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).

Appendix.

Index.

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