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Food allergy : adverse reactions to foods and food additives /

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Food Allergy is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself as the comprehensive reference for those treating patients wi...

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Bibliographic Details
Other Authors: Metcalfe, Dean D. (Editor), Sampson, Hugh A. (Editor), Simon, Ronald A. (Editor), Lack, Gideon (Editor)
Format: eBook
Language:English
Published: Chichester, West Sussex : John Wiley & Sons Ltd., 2014.
Edition:Fifth edition.
Subjects:
Food allergy.
Food additives > Health aspects.
Food Hypersensitivity
Food Additives > adverse effects
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • List of Contributors, vii
  • Preface, xi
  • Abbreviations, xiii
  • Part 1 Adverse Reactions to Food Antigens: Basic Science
  • 1 The Mucosal Immune System, 3
  • Shradha Agarwal & Lloyd Mayer
  • 2 The Immunological Basis of IgE-Mediated Reactions, 16
  • Stephan C. Bischoff & Gernot Sellge
  • 3 The Immunological Basis of Non-IgE-Mediated Reactions, 31
  • Ashraf Uzzaman & Hirsh D. Komarow
  • 4 Food Allergens-Molecular and Immunological Characteristics, 47
  • Heimo Breiteneder & E.N. Clare Mills
  • 5 Biotechnology and Genetic Engineering, 68
  • Gary A. Bannon, Jason M. Ward, Raymond C. Dobert, & Roy L. Fuchs
  • 6 Food Allergen Thresholds of Reactivity, 90
  • Steve L. Taylor, Jonathan O'B. Hourihane, & Joseph L. Baumert
  • 7 Immunological Tolerance, 100
  • Lauren Steele & M. Cecilia Berin
  • 8 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity, 110
  • Robert G. Hamilton
  • Part 2 Adverse Reactions to Food Antigens: Clinical Science
  • 9 Theories on the Increasing Prevalence of Food Allergy, 123
  • Katrina J. Allen & Jennifer J. Koplin
  • 10 The Spectrum of Allergic Reactions to Foods, 134
  • Stacie M. Jones & A. Wesley Burks
  • 11 Cutaneous Reactions: Atopic Dermatitis and Other IgE- and Non-IgE-Mediated Skin Reactions, 144
  • David M. Fleischer & Donald Y.M. Leung
  • 12 Oral Allergy Syndrome, 158
  • Julie Wang
  • 13 The Respiratory Tract and Food Hypersensitivity, 169
  • Graham Roberts
  • 14 Anaphylaxis and Food Allergy, 178
  • Hugh A. Sampson
  • 15 Infantile Colic and Food Allergy, 192
  • Ralf G. Heine & David J. Hill
  • 16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis, 203
  • Amanda Muir & Chris A. Liacouras
  • 17 Gluten-Sensitive Enteropathy, 217
  • Alberto Rubio-Tapia & Joseph A. Murray
  • 18 Food Protein-Induced Enterocolitis and Enteropathies, 230
  • Jay A Lieberman & Anna Nowak-Wegrzyn
  • 19 Occupational Reactions to Food Allergens, 245
  • Andre Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew Aresery, & Samuel B. Lehrer
  • Part 3 Adverse Reactions to Foods: Diagnosis
  • 20 IgE Tests: In Vitro Diagnosis, 269
  • Kirsten Beyer
  • 21 In Vivo Diagnosis: Skin Testing and Challenge Procedures, 278
  • Scott H. Sicherer
  • 22 Atopy Patch Testing for Food Allergies, 289
  • Von Ta & Kari Nadeau
  • 23 Elimination Diets and Oral Food Challenges, 296
  • Scott H. Sicherer
  • 24 General Approach to Diagnosing Food Allergy and the Food Allergy Guidelines, 306
  • Jonathan O'B. Hourihane & Hugh A. Sampson
  • 25 Hidden and Cross-Reacting Food Allergens, 316
  • Scott H. Sicherer
  • 26 Controversial Practices and Unproven Methods in Allergy, 328
  • David R. Scott, Jennifer A. Namazy, & Ronald A. Simon
  • Part 4 Adverse Reactions to Food Additives
  • 27 Asthma and Food Additives, 341
  • Robert K. Bush & Michelle Montalbano
  • 28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food Additives, 346
  • John V. Bosso & David M. Robertson
  • 29 Sulfites, 361
  • Steve L. Taylor, Robert K. Bush, & Julie A. Nordlee
  • 30 Monosodium Glutamate, 375
  • Katharine M. Woessner
  • 31 Tartrazine, Azo, and Non-Azo Dyes, 384
  • Donald D. Stevenson
  • 32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene, 393
  • Richard W. Weber
  • 33 Adverse Reactions to Benzoates and Parabens, 402
  • Raymond M. Pongonis & John M. Fahrenholz
  • 34 Food Colorings and Flavors, 411
  • Matthew J. Greenhawt & James L. Baldwin
  • Part 5 Contemporary Topics in Adverse Reactions to Foods
  • 35 Pharmacologic Food Reactions, 439
  • Timothy J. Franxman & James L. Baldwin
  • 36 The Management of Food Allergy, 452
  • Maria Laura Acebal, Anne Mu? noz-Furlong, & Hugh A. Sampson
  • 37 The Natural History of Food Allergy, 464
  • Robert A. Wood
  • 38 Prevention of Food Allergy, 475
  • Gideon Lack & George Du Toit
  • 39 Diets and Nutrition, 492
  • Marion Groetch
  • 40 Food Toxicology, 507
  • Steve L. Taylor
  • 41 Seafood Toxins, 518
  • Soheil Chegini, Sarah J. Austin, & Dean D. Metcalfe
  • 42 Neurologic Reactions to Foods and Food Additives 535
  • Richard W. Weber
  • 43 Experimental Approaches to the Study of Food Allergy, 547
  • M. Cecilia Berin & Madhan Masilamani
  • 44 Food Allergy: Psychological Considerations and Quality of Life, 556
  • Ma. Lourdes B. de Asis & Ronald A. Simon
  • 45 Foods and Rheumatologic Diseases, 568
  • Lisa K. Stamp & Leslie G. Cleland
  • 46 Approaches to Therapy in Development, 581
  • Anna Nowak-W_egrzyn & Hugh A. Sampson
  • Index, 599.