Applying a scientific approach Food Allergy: Adverse Reactions to Foods and Food Additives covers both pediatric and adult adverse reactions to foods and food additives.

Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy.

The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens.

Contents

Part 1 Adverse Reactions to Food Antigens: Basic Science

1. Mucosal Immunity
2. The Immunological Basis of IgE-Mediated Reactions
3. The Immunologic Basis of Non-IgE-Mediated Reactions
4. Food Allergens: Molecular and Immunological Characteristics
5. Biotechnology and Genetic Engineering
6. Food Allergen Thresholds of Reactivity
7. Development of Immunological Tolerance to Food Antigens

Part 2 Adverse Reactions to Food Antigens: Clinical Science

8. The Spectrum of Allergic Reactions to Foods
9. Eczema and Food Hypersensitivity
10. Other IgE- and Non-IgE-Mediated Reactions of the Skin
11. Oral Allergy Syndrome
12. The Respiratory Tract and Food Hypersensitivity
13. Anaphylaxis and Food Allergy
14. Infantile Colic and Food Allergy
15. Eosinophilic Esophagitis, Gastroenteritis, and Colitis
16. Food Protein-Induced Enterocolitis and Enteropathies
17. Gluten-Sensitive Enteropathy
18. Occupational Reactions to Food Allergens

Part 3 Adverse Reactions to Foods: Diagnosis

19. In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity
20. In Vivo Diagnosis: Skin Testing and Challenge Procedures
21. IgE Tests: In Vitro Diagnosis
22. Atopy Patch Testing
23. Elimination Diets and Oral Food Challenges
24. General Approach to Diagnosis: IgE- and Non-IgE-Mediated Reactions
25. Hidden and Cross-Reacting Food Allergens
26. Controversial Practices and Unproven Methods in Allergy

Part 4 Adverse Reactions to Food Additives

27. Asthma and Food Additives
28. Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives
29. Sulfites
30. Monosodium Glutamate
31. Tartrazine, Azo, and Non-azo Dyes
32. Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene
33. Adverse Reactions to Benzoates and Parabens
34. Food Colorings and Flavors

Part 5 Contemporary Topics in Adverse Reactions to Foods

35. Pharmacologic Food Reactions
36. The Management of Food Allergy
37. The Natural History of Food Allergy
38. Prevention of Food Allergy
39. Diets and Nutrition
40. Food Toxicology
41. Seafood Toxins
42. Neurological Reactions to Foods and Food Additives
43. Experimental Approaches to the Study of Food Allergy
44. Food Allergy: Psychological Considerations
45. Foods and Rheumatological Diseases
46. Therapeutic Approaches under Development
47. Food-Dependent Exercise- and Pressure-Induced Syndromes

Index

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