Description
Book SynopsisFood 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 with food allergy or suspected allergy.
This fifth edition has been thoroughly revised and updated. It is a practical, readable reference for use in the hospital or private practice setting. Each of the chapters is capable of standing alone, but when placed together they present a mosaic of the current ideas and research on adverse reactions to foods and food additives.
The book covers basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives and contemporary topics, including a review of the approaches available for diagnosis. Food Allergy is directed toward clinicians, nutritionists and scientists interest
Trade Review
"Food Allergy: Adverse Reactions to Foods and Food Additives will be a welcome addition to libraries serving clinicians, nutritionists, dieticians and persons with food allergies or parents of children with food allergies." (Reference Reviews, 1 April 2015)
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
