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Highlights in Food Allergy: 6th International Symposium on Immunological and Clinical Problems of Food Allergy, Lugano, September, 1995 / Edition 1

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Overview

The growing importance of food allergy is confirmed by recent epidemiologic data which show that food allergies affect about 13-18% of the population. Focusing on IgE-mediated allergy, this book presents the latest findings concerning the moleular characteristics of food allergens and the cross-reactivity betweeen different food allergens as well as between food and pollen allergens. Thorough coverage is given to gastrointestinal diseases caused by immunologic reactions to food in pediatric patients, prophylaxis, and the maturation of the immune system. Clinical experience with food allergies in different groups of patients is summarized in a number of papers, while others examine the allergenicity of different foods. Finally, a number of controversial issues in the diagnosis and treatment of food allergies are discussed by authors who take opposing standpoints - an approach designed to assist readers in forming their own opinions on these challenging issues.
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Product Details

Table of Contents

Preface
Food Allergy: Problems, Fiction and Hard Facts 1
The Maturation of the Immune System 10
Immunological Interaction betwen the Mother and Her Infant in Relation to the Development of Food Allergy 16
Nutrition in Infancy and Childhood 25
Prophylaxis of Cow's Milk Allergy 30
Diseases of the Gastrointestinal Tract of Children Caused by Immune Reactions to Foods 36
Optimization, Standardization and Control of Food Allergens 50
Cross-Reacting Allergens in Clinical Syndromes 57
Characterization of Mal d 1, the 18-kD Major Apple Allergen, at the Molecular Level 63
Identification of Allergens in Apple, Pear, Celery, Carrot and Potato: Cross-Reactivity with Pollen Allergens 73
Cross-Reactive Carbohydrate Determinants 78
Allergies to Wheat, Yeast and Royal Jelly: A Connection between Ingestion and Inhalation? 84
Reinvestigation of the Major Peanut Allergen Ara h 1 on Molecular Level 92
Chemical Composition and Structure of Food Constituents: Defining Allergenic Potential 100
Allergenicity of Foods Derived from Transgenic Plants 105
T-Cell Response to Milk Proteins in Atopic and Nonatopic Donors 121
Food Allergy in Patients with Gastrointestinal Disease 130
Analysis and Characteristics of Mast Cell Tryptase and Eosinophilic Cationic Protein from Human Gut Mucosa in Gastrointestinal Allergy 143
Food Allergy in Adults with Atopic Dermatitis 157
The Pork/Cat Syndrome or Crossed Reactivity between Cat Epithelia and Pork Meat 164
IgE-Binding Proteins in Fish and Fish Steam 174
Comparison of the Results of Skin Prick Tests, CAP System and ENEA System in the Diagnosis of Food Allergy 181
Serious Otitis media and Food Allergy 188
Otitis serosa: A Food Allergy? 195
Irritable Bowel: A Food Allergy? 198
Coeliac Disease: A Food Allergy? 204
Celiac Disease: A Food Allergy? Contra! 211
Some Limitations in the Use of Specific IgE in the Diagnosis of Food Hypersensitivity 216
Specific IgG Antibodies as Markers of Adverse Reactions to Foods 221
Specific IgG Antibodies as Markers of Adverse Reactions to Food. Contra! 226
What Do We at Present Know about the ALCAT Test and What Is Lacking? 228
Oral Desensitization with Cow's Milk in IgE-Mediated Cow's Milk Allergy. Contra! 233
Oral Desensitization with Cow's Milk in Cow's Milk Allergy. Pro! 236
Treatment of Food Allergy with Low-Dose Vaccination 241
Prophylaxis and Treatment of Food Allergy with Disodium Cromoglycate 246
Votes in Percent in the Session on 'Controversial Aspects in Diagnosis and Treatment of Food Allergy and Intolerance' 253
Subject Index 255
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