Food allergy : adverse reactions to foods and food additives
Author(s)
Bibliographic Information
Food allergy : adverse reactions to foods and food additives
Blackwell Science, c2003
3rd ed
Available at / 18 libraries
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
Blackwell is pleased to present the third edition of Food Allergy: Adverse Reactions to Foods and Food Additives. In keeping with the successful formula of the previous edition, this text covers the topic of adult and pediatric allergic diseases from a scientifically-based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on seafood toxins, food colorings and flavors, as well as hidden and cross-reacting food allergies.
Table of Contents
TABLE OF CONTENTS Part 1: Adverse Reactions to Food Antigens: Basic Science Mucosal Immunity Immune Mechanisms in Food Induced Disease Food Antigens: Structure and Function Food Biotechnology and Genetic Engineering Safety Issues in Food Biotechnology Oral Tolerance: Immune Responses to Food Antigens In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity In Vivo Diagnosis: Skin Testing and Challenge Procedures Part 2: Adverse Reactions to Food Antigens: Clinical Science 9. Immediate Reactions to Foods in Infants and Children 10.Food Allergy in Adults 11. Eczema and Food Hypersensitivity 12.Food-Induced Urticaria and Angioedema 13. Oral Allergy Syndrome 14. The Respiratory Tract and Food Hypersensitivity 15. Anaphylaxis and Food Allergy 16. Infantile Colic and Food Hypersensitivity 17. Eosinophilic Esophagitis, Gastroenteritis, Gastroenterocolitis, and Colitis 18. Food-Protein Induced Enterocolitis, Enteropathy, and Proctitis 19. Gluten-Sensitive Enteropathy 20. Exercise-and Pressure-Induced Syndromes 21. Occupational Reactions to Food Allergens Part 3: Adverse Reactions to Food Additives 22. Asthma and Food Additives 23. Urticaria, Angioedema and Anaphylaxis Provoked by Food Additives 24. Sulfites 25. Monosodium Glutamate 26. Tartrazine, Azo, and Nonazo Dyes 27. Adverse Reactions to Butylated Hydroxytoluene and Butylated Hydroxyanisole (BHA and BHT) 28. Adverse Reactions to Benzoates and Parabens 29. Food Colorings and Flavors Part 4: Contemporary Topics in Adverse Reactions to Food 30. Pharmacologic Food Reactions 31. Management of Food Allergy 32. Natural History and Prevention of Food Hypersensitivity 33. Diets and Nutrition 34. Hidden and Cross Reacting Food Allergens 35. Food Toxicology 36. Seafood Toxins 37. Neurologic Reactions to Foods and Food Additives 38. Behavior and Adverse Food Reactions 39. Food Allergy: Psychological Considerations 40. Foods and Connective Tissue (Rheumatic) Diseases 41. Unproved Diagnostic and Therapeutic Techniques 42. Future Approaches to Therapy
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