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Food Allergy: Adverse Reactions to Foods and Food Additives, 4th Edition

Food Allergy: Adverse Reactions to Foods and Food Additives, 4th Edition

Dean D. Metcalfe (Editor), Hugh A. Sampson (Editor), Ronald A. Simon (Editor)

ISBN: 978-1-444-35816-2

Aug 2011, Wiley-Blackwell

632 pages

$270.99

Description

Applying a scientific approach this unique book 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.


Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.

List of Contributors.

Preface.

Abbreviations.

Part 1 Adverse Reactions to Food Antigens: Basic Science.

1 Mucosal Immunity (Shradha Agarwal and Lloyd Mayer).

2 The Immunological Basis of IgE-Mediated Reactions (Gernot Sellge and Stephan C. Bischoff).

3 The Immunologic Basis of Non-IgE-Mediated Reactions (Ashraf Uzzaman and Hirsh D. Komarow).

4 Food Allergens: Molecular and Immunological Characteristics (Heimo Breiteneder and E.N. Clare Mills).

5 Biotechnology and Genetic Engineering (Gary A. Bannon, James D. Astwood, Raymond C. Dobert, and Roy L. Fuchs).

6 Food Allergen Thresholds of Reactivity (Steve L. Taylor and Jonathan O'B. Hourihane).

7 Development of Immunological Tolerance to Food Antigens (Bengt Björkstén).

Part 2 Adverse Reactions to Food Antigens: Clinical Science.

8 The Spectrum of Allergic Reactions to Foods (Stacie M. Jones and A. Wesley Burks).

9 Eczema and Food Hypersensitivity (David M. Fleischer and Donald Y.M. Leung).

10 Other IgE- and Non-IgE-Mediated Reactions of the Skin (Carsten Bindslev-Jensen and Morten Osterballe).

11 Oral Allergy Syndrome (Julie Wang).

12 The Respiratory Tract and Food Hypersensitivity (Philippe A. Eigenmann and John M. James).

13 Anaphylaxis and Food Allergy (Hugh A. Sampson).

14 Infantile Colic and Food Allergy (Ralf G. Heine, David J. Hill, and Clifford S. Hosking).

15 Eosinophilic Esophagitis, Gastroenteritis, and Colitis (James P. Franciosi, Jonathan E. Markowitz, and Chris A. Liacouras).

16 Food Protein-Induced Enterocolitis and Enteropathies (Anna Nowak-Wegrzyn).

17 Gluten-Sensitive Enteropathy (Alberto Rubio-Tapia and Joseph A. Murray).

18 Occupational Reactions to Food Allergens (Maxcie Sikora, André Cartier, Matthew Aresery, Laurianne Wild, and Samuel B. Lehrer).

Part 3 Adverse Reactions to Foods: Diagnosis.

19 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity (Staffan Ahlstedt, Lars Söderström, and Anita Kober).

20 In Vivo Diagnosis: Skin Testing and Challenge Procedures (Scott H. Sicherer).

21 IgE Tests: In Vitro Diagnosis (Kirsten Beyer).

22 Atopy Patch Testing (Bodo Niggemann).

23 Elimination Diets and Oral Food Challenges (Scott H. Sicherer).

24 General Approach to Diagnosis: IgE- and Non-IgE-Mediated Reactions (S. Allan Bock and Hugh A. Sampson).

25 Hidden and Cross-Reacting Food Allergens (Scott H. Sicherer).

26 Controversial Practices and Unproven Methods in Allergy (Jennifer A. Namazy and Ronald A. Simon).

Part 4 Adverse Reactions to Food Additives.

27 Asthma and Food Additives (Robert K. Bush and Michelle M. Montalbano).

28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives (John V. Bosso and Ronald A. Simon).

29 Sulfites (Steve L. Taylor, Robert K. Bush, and Julie A. Nordlee).

30 Monosodium Glutamate (Katharine M. Woessner).

31 Tartrazine, Azo, and Non-azo Dyes (Donald D. Stevenson).

32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene (Richard W. Weber).

33 Adverse Reactions to Benzoates and Parabens (John M. Fahrenholz and Keegan M. Smith).

34 Food Colorings and Flavors (Matthew Greenhawt and James L. Baldwin).

Part 5 Contemporary Topics in Adverse Reactions to Foods.

35 Pharmacologic Food Reactions (Robert W. Keeton Jr., James L. Baldwin, and Andrew M. Singer).

36 The Management of Food Allergy (Anne Muñoz-Furlong and Hugh A. Sampson).

37 The Natural History of Food Allergy (Robert A. Wood).

38 Prevention of Food Allergy (Gideon Lack and George Du Toit).

39 Diets and Nutrition (Marion Groetch).

40 Food Toxicology (Steve L. Taylor).

41 Seafood Toxins (Soheil Chegini and Dean D. Metcalfe).

42 Neurological Reactions to Foods and Food Additives (Richard W. Weber).

43 Experimental Approaches to the Study of Food Allergy (M. Cecilia Berin).

44 Food Allergy: Psychological Considerations (Lourdes B. de Asis and Ronald A. Simon).

45 Foods and Rheumatological Diseases (Lisa K. Stamp and Leslie G. Cleland).

46 Therapeutic Approaches under Development (Miae Oh, Hugh A. Sampson and Xiu-Min Li).

47 Food-Dependent Exercise- and Pressure-Induced Syndromes (Adam N. Williams and Ronald A. Simon).

Appendix.

Index.

"A practical readable reference for use in the hospital or private practice setting." (Food Science and Technology Abstracts, 2009)

“This excellent book covers a wide variety of topics pertinent to adverse reactions to foods. It contains an overview of information unparalleled by other books on general allergy or nutrition.” (Pediatrics, March 2009)

Food Allergy offers a rational, evidence-based analysis of current knowledge and is a must read for allergy/immunology physicians in practice, primary care physicians, and others who wish to improve their ability to address patient concerns about adverse reactions to foods.” (JAMA, Journal of the AMA, February, 2009)

“Provides an excellent review of adverse reactions to foods and food additives as well as diagnostic criteria and treatment strategies. Contains an overview of information unparalleled by other books on general allergy or nutrition.” (Doody's Reviews)

The comprehensive reference source for those treating patients with food allergy or suspected allergy


  • Covers pediatric and adult adverse reactions to foods and food additives on a sound scientific basis in one volume

  • Organised into five sections with concise chapters and logical organization

  • New chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens