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From The CriticsReviewer: Clifton T. Furukawa, MD (University of Washington School of Medicine)
Description: This is the 14th volume of a series on clinical allergy and immunology and is a practical guide for the diagnosis and management of food related reactions.
Purpose: The intent is to provide a resource of up-to-date basic science and relevant clinical expertise in the area of food-related adverse reactions. For many clinicians, food related reactions are difficult to evaluate. There is actually considerable science which supports rational and evidence-based approaches to food related reactions, and this information is presented in this book in an easy to comprehend format.
Audience: The editors feel this book is for "internists, pediatricians, family practitioner, allergists-immunologists, gastroenterologists, dermatologists, psychologists, psychiatrists, food scientists, dieticians, medical students, students in nutritional programs, teachers of nutritional science and executives in the food industry." I would also include nurses, physician assistants, and medical assistants. All chapters are written by credible authorities in the field.
Features: Basic science necessary to understand mechanisms and treatment of food-related reactions, and the causes, manifestations, diagnostic tests, and treatment options are thoroughly covered. In addition, clinically useful tables of products and resources are provided. References are particularly extensive, a unique feature among books in this topic area. There are no color tables or illustrations, which could have improved interest in some of the basic science and epidemiology of food-related reactions.
Assessment: This is a concise yet comprehensive resource of use to anyone professionally dealing with food-related reactions. It is scientifically accurate, and has useful clinical information supported by background information and augmented with extensive referencing. As such it should be used by all professionals dealing with adverse reactions to foods.