edited by Taraneh Dean
The first book to have an industry rather than a medical approach, Food Intolerance and the Food Industry is an essential reference for the food service industry professional.
Covering issues such as handling of allergenic food in retail and manufacturing, as well as applicable legislation, this book
provides professionals with an appreciation of food intolerance, along with its diagnosis, symptoms and management. It provides analytical techniques for detecting food allergens and is an essential reference for the food industry.
Contents
INTRODUCTION
- Background
- Terminology
- Mechanisms of food intolerance and food allergy
- Mechanisms of oral intolerance
THE LEGAL CONTEXT: DUE DILIGENCE
- 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
DIAGNOSTIC TESTS
- Introduction
- The clinical history and examination
- Diagnostic tests
- Food challenges
- Skin testing
- Patch testing
- Laboratory tests
- Other useful tests
- Unproven and inappropriately-applied tests
SYMPTOMS OF FOOD INTOLERANCE
- 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
THE TREATMENT OF FOOD INTOLERANCE
- 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
SOURCES OF INFORMATION AND LABELING
- 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
- Introduction
- The physical and chemical nature of food allergens
- Principles of food allergen techniques
- Processing and effects on allergenicity
HANDLING FOOD ALLERGENS IN RETAIL AND MANUFACTURING
- 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
Support Organizations for Individuals with Food Intolerance
- 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
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