Food intolerance and the food industry approaches the issue of food intolerance from an industry rather than a clinical perspective. This unique book has become an indispensable guide for production managers and nutritionists within the food industry as well as providing an authoritative source of information for all those concerned with understanding and managing food intolerance.
- Clear and concise explanations of complex medical information
- Full coverage of the implications of the Food Safety Act 1990 and the Consumer Protection Act
- Detailed information on the role and value of food intolerance databanks
|Series:||Woodhead Publishing Series in Food Science, Technology and Nutrition Series , #47|
|Product dimensions:||6.30(w) x 9.06(h) x (d)|
About the Author
After obtaining her PhD at King's College, Dr Taraneh Dean commenced her research career in the Paediatric Allergy and Clinical Immunology Unit at the Royal Brompton and National Heart Hospital, London. Dr T. Dean then joined the University of Southampton Child Health Department as a Senior Research Fellow in 1991, leading research with the food allergy team. She continues her research in the area of asthma and allergy and is the Honorary Deputy Director at the internationally renowned David Hide Asthma and Allergy Research Centre on the Isle of Wight.
Table of Contents
INTRODUCTION, T. Dean, The David Hyde Asthma and Allergy Research Center Background Terminology Mechanisms of food intolerance and food allergy Mechanisms of oral intolerance Summary References THE LEGAL CONTEXT: DUE DILIGENCE, M. Law, Law Laboratories Limited Introduction: The law and food intolerance The legal background: The Food Safety Act 1990
The legal background: Labelling The legal background: The control of food manufacture General product safety Civil remedies: The Consumer Protection Act Due diligence The practical application of 'due diligence' to allerginicity The future Summary DIAGNOSTIC TESTS, B.J. Bateman, The David Hide Asthma and Allergy Research Center Introduction The clinical history and examination Diagnostic tests Food challenges Skin testing Patch testing Laboratory tests Other useful tests Unproven and inappropriately-applied tests Summary References SYMPTOMS OF FOOD INTOLERANCE, J.O. Hourihane, Institute of Child Health and Great Ormond State Hospital Introduction How to distinguish intolerance from allergy Oral allergy syndrome Evolution of allergic reactions Clinical categorization of allergic reactions Anaphylaxis Other symptoms of food-related disease Summary Sources of information and advice Websites and addresses References THE TREATMENT OF FOOD INTOLERANCE, S.H. Arshad Introduction: The range of treatments Avoidance therapy Hypoallergenic food Drug treatment Treating the immediate symptoms Treatment of common food allergic diseases Summary: Trends in treatment References SOURCES OF INFORMATION AND LABELING, F. Angus, Leatherhead Food Research Association Introduction The UK Food Intolerance Bank The Dutch Food Intolerance Bank European food intolerance databanks Other international databanks Food labelling in Europe: An outline Current and proposed labelling requirements for ingredients causing hypersensitivity Future labelling trends Sources of further information and advice ANALYTICAL TECHNIQUES FOR DETECTING FOOD ALLERGENS, S. Kilburn, Southampton General Hospital Introduction The physical and chemical nature of food allergens Principles of food allergen techniques Processing and effects on allergenicity Summary References HANDLING FOOD ALLERGENS IN RETAIL AND MANUFACTURING, J. Hignett, Nestle UK Ltd.
Introduction Identification of allergens Good manufacturing practice Control of Allergens throughout the supply chain Other initiatives Key aspects of legislation from a manufacturing view Labelling and promotion Additional communication initiatives Summary References Sources of further information and advice Support Organizations for Individuals with Food Intolerance, D. Reading, The Anaphylaxis Campaign Introduction Current support organizations Collaboration with governments Collaboration with the food industry: Retaill and manufacturing The use of disclaimers on food labels The catering industry Coeliac disease Research into allergy and intolerance Summary Sources of further information and advice