Food Allergy. Adverse Reaction to Foods and Food Additives. 5th Edition

  • ID: 2586846
  • Book
  • 624 Pages
  • John Wiley and Sons Ltd
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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 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 interested in food reactions and will be an invaluable resource for all those working in this field.

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List of Contributors, viiPreface, xi

Abbreviations, xiii

Part 1 Adverse Reactions to Food Antigens: Basic Science

1 The Mucosal Immune System, 3Shradha Agarwal & Lloyd Mayer

2 The Immunological Basis of IgE–Mediated Reactions, 16Stephan C. Bischoff & Gernot Sellge

3 The Immunological Basis of Non–IgE–Mediated Reactions, 31Ashraf Uzzaman & Hirsh D. Komarow

4 Food Allergens Molecular and Immunological Characteristics, 47Heimo Breiteneder & E.N. Clare Mills

5 Biotechnology and Genetic Engineering, 68Gary A. Bannon, Jason M. Ward, Raymond C. Dobert, & Roy L. Fuchs

6 Food Allergen Thresholds of Reactivity, 90Steve L. Taylor, Jonathan O B. Hourihane, & Joseph L. Baumert

7 Immunological Tolerance, 100Lauren Steele & M. Cecilia Berin

8 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity, 110Robert G. Hamilton

Part 2 Adverse Reactions to Food Antigens: Clinical Science

9 Theories on the Increasing Prevalence of Food Allergy, 123Katrina J. Allen & Jennifer J. Koplin

10 The Spectrum of Allergic Reactions to Foods, 134Stacie M. Jones & A. Wesley Burks

11 Cutaneous Reactions: Atopic Dermatitis and Other IgE– and Non–IgE–Mediated Skin Reactions, 144David M. Fleischer & Donald Y.M. Leung

12 Oral Allergy Syndrome, 158Julie Wang

13 The Respiratory Tract and Food Hypersensitivity, 169Graham Roberts

14 Anaphylaxis and Food Allergy, 178Hugh A. Sampson

15 Infantile Colic and Food Allergy, 192Ralf G. Heine & David J. Hill

16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis, 203Amanda Muir & Chris A. Liacouras

17 Gluten–Sensitive Enteropathy, 217Alberto Rubio–Tapia & Joseph A. Murray

18 Food Protein–Induced Enterocolitis and Enteropathies, 230Jay A Lieberman & Anna Nowak–Wegrzyn

19 Occupational Reactions to Food Allergens, 245Andre Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew Aresery, & Samuel B. LehrerPart 3 Adverse Reactions to Foods: Diagnosis

20 IgE Tests: In Vitro Diagnosis, 269Kirsten Beyer

21 In Vivo Diagnosis: Skin Testing and Challenge Procedures, 278Scott H. Sicherer

22 Atopy Patch Testing for Food Allergies, 289Von Ta & Kari Nadeau

23 Elimination Diets and Oral Food Challenges, 296Scott H. Sicherer

24 General Approach to Diagnosing Food Allergy and the Food Allergy Guidelines, 306Jonathan O B. Hourihane & Hugh A. Sampson

25 Hidden and Cross–Reacting Food Allergens, 316Scott H. Sicherer

26 Controversial Practices and Unproven Methods in Allergy, 328David R. Scott, Jennifer A. Namazy, & Ronald A. Simon

Part 4 Adverse Reactions to Food Additives

27 Asthma and Food Additives, 341Robert K. Bush & Michelle Montalbano

28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food Additives, 346John V. Bosso & David M. Robertson

29 Sulfites, 361Steve L. Taylor, Robert K. Bush, & Julie A. Nordlee

30 Monosodium Glutamate, 375Katharine M. Woessner

31 Tartrazine, Azo, and Non–Azo Dyes, 384Donald D. Stevenson

32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene, 393Richard W. Weber

33 Adverse Reactions to Benzoates and Parabens, 402Raymond M. Pongonis & John M. Fahrenholz

34 Food Colorings and Flavors, 411Matthew J. Greenhawt & James L. Baldwin

Part 5 Contemporary Topics in Adverse Reactions to Foods

35 Pharmacologic Food Reactions, 439Timothy J. Franxman & James L. Baldwin

36 The Management of Food Allergy, 452Maria Laura Acebal, Anne Mu noz–Furlong, & Hugh A. Sampson

37 The Natural History of Food Allergy, 464Robert A. Wood

38 Prevention of Food Allergy, 475Gideon Lack & George Du Toit

39 Diets and Nutrition, 492Marion Groetch

40 Food Toxicology, 507Steve L. Taylor

41 Seafood Toxins, 518Soheil Chegini, Sarah J. Austin, & Dean D. Metcalfe

42 Neurologic Reactions to Foods and Food Additives 535Richard W. Weber

43 Experimental Approaches to the Study of Food Allergy, 547M. Cecilia Berin & Madhan Masilamani

44 Food Allergy: Psychological Considerations and Quality of Life, 556Ma. Lourdes B. de Asis & Ronald A. Simon

45 Foods and Rheumatologic Diseases, 568Lisa K. Stamp & Leslie G. Cleland

46 Approaches to Therapy in Development, 581Anna Nowak–W—egrzyn & Hugh A. Sampson

Index, 599

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Dean D. Metcalfe
Hugh A. Sampson
Gideon Lack
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