Author(s): Metcalfe, D. D.; Sampson, H. A.; Simon, R. A. [Editors]

Correspondence address: Lab. of Allergic Diseases, Nat. Inst. of Allergy & Infectious Diseases, Nat. Inst. of Health Bethesda, MD, USA

Publisher address: 9600 Garsington Rd., Oxford OX4 2DQ, UK; Blackwell Publishing Ltd. Tel. +44 (0)1865 776868. Fax +44 (0)1865 714591. www.wiley.com. Price GBP 124.99, EUR 175.00

Publication Year: 2008

Language(s): English

ISBN: 9781405151290

This book provides a comprehensive reference for those treating patients with food allergy or suspected allergy, covering both paediatric and adult adverse reactions to foods and food additives. The publication is a practical, readable reference for use in the hospital or private practice setting. This 4th edition has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, sea food toxins, future approaches to therapy and hidden food allergens. The book comprises 47 chapters grouped into 5 sections entitled: Adverse reactions to food antigens – basic science (pp. 1–98, 7 chapters, mucosal immunity, the immunological basis of IgE-mediated reactions, the immunologic basis of non-IgE-mediated reactions, food allergens – molecular and immunological characteristics, biotechnology and genetic engineering, food allergen thresholds of reactivity, development of immunological tolerance to food antigens); Adverse reactions to food antigens – clinical science (pp. 99–250, 11 chapters, the spectrum of allergic reactions to foods, eczema and food hypersensitivity, other IgE- and non-IgE-mediated reactions of the skin, oral allergy syndrome, the respiratory tract and food hypersensitivity, anaphylaxis and food allergy, infantile colic and food allergy, eosinophilic esophagitis, gastroenteritis, and colitis, food protein-induced enterocolitis and enteropathies, gluten-sensitive enteropathy, occupational reactions to food allergens); Adverse reactions to foods – diagnosis (pp. 251–331, 8 chapters, in vitro diagnostic methods in the evaluation of food hypersensitivity, in vivo diagnosis – skin testing and challenge procedures, IgE tests – in vitro diagnosis, atopy patch testing, elimination diets and oral food challenges, general approach to diagnosis – IgE- and non-IgE-mediated reactions, hidden and cross-reacting food allergens, controversial practices and unproven methods in allergy); Adverse reactions to food additives (pp. 333–428, 8 chapters, asthma and food additives, urticaria, angioedema, and anaphylaxis provoked by food and drug additives, sulfites, monosodium glutamate, tartrazine, azo, and non-azo dyes, adverse reactions to the antioxidants butylated hydroxyanisole and butylated hydroxytoluene, adverse reactions to benzoates and parabens, food colorings and flavors); and Contemporary topics in adverse reactions to foods (pp. 429–595. 13 chapters, pharmacologic food reactions, the management of food allergy, the natural history of food allergy, prevention of food allergy, diets and nutrition, food toxicology, seafood toxins, neurological reactions to foods and food additives, experimental approaches to the study of food allergy, food allergy – psychological considerations, foods and rheumatological diseases, therapeutic approaches under development, food-dependent exercise- and pressure-induced syndromes). An appendix (allergen avoidance handouts, pp. 596–599) and a 13-pp. index are also included.

Section: Food sciences

Keywords: ADDITIVES; ALLERGIES; BOOKS; FOOD ADDITIVES; FOODS; THERAPY

Pages: Ed. 4, xv + 613pp.

Book

Accession number: 2009-07-Aj2735

Date added: 27-Apr-2009

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