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Doody's Review ServiceReviewer: Anne Marie Ditto, MD (Northwestern University Feinberg School of Medicine)
Description: This book is an intense review of adverse food reactions: the basic science; pathophysiology; clinical manifestations; and contemporary topics. This is the second edition, the first being published in 1992.
Purpose: The purpose is to cover pediatric and adult adverse reactions to foods and food additives; they stress efforts to place adverse reactions to foods and food additives on a sound and scientific basis, to select authors that present subjects on the basis of their acknowledged expertise and reputation, and to reference each contribution thoroughly. This is extremely important because there are many misconceptions about allergies and adverse reactions to foods that have no scientific data to support them, leading to misguided management of patients. The goals are clearly achieved in this text.
Audience: This book is directed toward clinicians, nutritionists, and scientists interested in food reactions, but it is a valuable resource for anyone interested in this subject. The editors have selected authors from nine countries, many of whom have been on the forefront of research into food allergy and whose efforts have led to the growing knowledge in this field.
Features: This book is very well organized with a variety of tables, graphs, drawings, and illustrations that complement the text. It is extremely well referenced with current and pertinent references. Overlap of information is kept to a minimum.
Assessment: This is a well-written, comprehensive book covering adverse reactions to foods and food additives. The nine new chapters that have been added to this edition reflect the expanding knowledge of this field in the basic and clinical sciences. I think this book is useful for all interested in adverse reactions to foods, and I highly recommend it.