Food Allergy: Adverse Reactions to Food and Food Additives

Overview

In keeping with the successful formula of the first edition, this text covers the topic of adult and paediatric allergic diseases from a scientifically-based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on food additives, paediatric food allergies, food preservatives, recombinant food technology, labeling, toxins, tolerance and new ...
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Williston, Vermont, U.S.A. 1996 Hardcover New 0865424322. Flawless.

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Overview

In keeping with the successful formula of the first edition, this text covers the topic of adult and paediatric allergic diseases from a scientifically-based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on food additives, paediatric food allergies, food preservatives, recombinant food technology, labeling, toxins, tolerance and new treatments.

The book contains black-and-white illustrations.

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Editorial Reviews

Doody's Review Service
Reviewer: 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.
Anne Marie Ditto
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. 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. 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. 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. 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 adversereactions to foods, and I highly recommend it.
Booknews
Covers both pediatric and adult adverse reactions to foods and food additives. The first of four sections encompasses basic relevant immunology, followed by a discussion of antigen absorption, food biotechnology, genetic engineering, and issues in allergic diseases, as well as oral tolerance. The section on adverse reactions to food covers immediate reactions to foods in infants, children, and adults, with further chapters dealing with a wide array of distinct clinicopathologic entities. Food additives are covered in the third section, with chapters addressing specific additive sensitivities. The final section contains discussion of ten contemporary topics including diets and nutrition, neurologic reactions to foods and food additives, and psychiatry and adverse reactions to foods. Annotation c. by Book News, Inc., Portland, Or.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780865424326
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/28/1997
  • Edition description: REV
  • Edition number: 2
  • Pages: 608
  • Product dimensions: 8.21 (w) x 10.27 (h) x 1.31 (d)

Table of Contents

Contributors
Preface
1 Mucosal Immunity 3
2 Immune Mechanisms in Food-Induced Disease 14
3 Food Antigens: Structure and Function
4 Food Biotechnology and Genetic Engineering 51
5 Safety Issues in Food Biotechnology 71
6 Development of Immunological Tolerance to Food Antigens 81
7 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity 91
8 In Vivo Diagnosis: Skin Testing and Challenge Procedures 104
9 Immediate Reactions to Foods in Infants and Children 121
10 Food Allergy in Adults 136
11 Eczema and Food Hypersensitivity 144
12 Food-Induced Urticaria and Angioedema 160
13 Oral Allergy Syndrome 169
14 The Respiratory Tract and Food Hypersensitivity 183
15 Anaphylaxis and Food Allergy 192
16 Infantile Colic and Food Hypersensitivity 206
17 Eosinophilic Esophagitis, Gastroenteritis, Gastroenterocolitis, and Colitis 217
18 Food Protein-Induced Enterocolitis, Enteropathy, and Proctocolitis 227
19 Gluten-Sensitive Enteropathy 242
20 Exercise- and Pressure-Induced Syndromes 262
21 Occupational Reactions to Food Allergens 270
22 Asthma and Food Additives 299
23 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives 310
24 Sulfites 324
25 Monosodium Glutamate 342
26 Tartrazine, Azo, and Non-Azo Dyes 351
27 Adverse Reactions to Butylated Hydroxytoluene and Butylated Hydroxyanisole (BHT and BHA) 360
28 Adverse Reactions to Benzoates and Parabens 369
29 Food Colorings and Flavors 377
30 Pharmacologic Food Reactions 395
31 Management of Food Allergy 408
32 Natural History and Prevention of Food Hypersensitivity 425
33 Diets and Nutrition 438
34 Hidden and Cross-Reacting Food Allergens 461
35 Food Toxicology 475
36 Seafood Toxins 487
37 Neurologic Reactions to Foods and Food Additives 511
38 Behavior and Adverse Food Reactions 522
39 Food Allergy: Psychological Considerations 532
40 Foods and Connective Tissue (Rheumatic) Diseases 541
41 Unproven Diagnostic and Therapeutic Techniques 552
42 Future Approaches to Therapy 561
Index 571
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