Adverse Reactions to Food: The Report of a British Nutrition Foundation Task Force

Copyright © 2002 Blackwell Science Ltd

Adverse Reactions to Food: The Report of a British Nutrition Foundation Task Force

Editor(s): Judith Buttriss

Published Online: 21 APR 2008

Print ISBN: 9780632055470

Online ISBN: 9780470698792

DOI: 10.1002/9780470698792

About this Book

Product Information

About The Product

Continuing the exciting series of BNF Task Force Reports, Adverse Reactions to Foods covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. Chaired by Professor Dame Barbara Clayton, task force members have provided cutting edge information, which is a must-have reference for a whole range of professionals including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals.

Table of contents

    1. You have free access to this content
      Frontmatter (pages i–xviii)

    2. Chapter 1

      Introduction and Definitions (pages 1–10)

    3. Chapter 2

      The Immune System (pages 11–37)

    4. Chapter 3

      Nutrition and the Immune System (pages 38–56)

    5. Chapter 4

      Epidemiology of Food Intolerance and Food Allergy (pages 57–66)

    6. Chapter 5

      Pre- and Postnatal Sensitisation to Foods (pages 67–76)

    7. Chapter 6

      Common Food Allergies (pages 77–88)

    8. Chapter 7

      Other Manifestations of Food Intolerances (pages 89–103)

    9. Chapter 8

      Enzyme Defects and Food Intolerance (pages 104–111)

    10. Chapter 9

      Coeliac Disease and Other Gluten Sensitive Disorders (pages 112–130)

    11. Chapter 10

      Clinically Validated Diagnostic Tests and Non-Validated Procedures of Unproven Value (pages 131–137)

    12. Chapter 11

      Diagnosis and Management of Food Intolerance by Diet (pages 138–151)

    13. Chapter 12

      Food Allergens and the Food Industry (pages 152–164)

    14. Chapter 13

      Immunomodulation of Food Allergies (pages 165–169)

    15. Chapter 14

      Conclusions of the Task Force (pages 170–176)

    16. Chapter 15

      Recommendations of the Task Force (pages 177–180)

    17. Chapter 16

      Questions on Food Allergy and Intolerance (pages 181–188)

    18. You have free access to this content
      Appendix 1: Food Additives (pages 189–190)

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      Glossary (pages 191–193)

    20. You have free access to this content
      Abbreviations (page 194)

    21. You have free access to this content
      References (pages 195–221)

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      Index (pages 222–236)

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