Food Allergy: Adverse Reactions to Foods and Food Additives, Fifth Edition

Food Allergy: Adverse Reactions to Foods and Food Additives, Fifth Edition

Editor(s): Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon, Gideon Lack

Published Online: 24 FEB 2014 03:56AM EST

Print ISBN: 9780470672556

Online ISBN: 9781118744185

DOI: 10.1002/9781118744185

About this Book

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.

Table of contents

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  1. Part I: Adverse Reactions to Food Antigens: Basic Science

    1. Chapter 5

      Biotechnology and Genetic Engineering (pages 68–89)

      Gary A. Bannon, Jason M. Ward, Raymond C. Dobert and Roy L. Fuchs

    2. Chapter 6

      Food Allergen Thresholds of Reactivity (pages 90–99)

      Steve L. Taylor, Jonathan O'B. Hourihane and Joseph L. Baumert

  2. Part II: Adverse Reactions to Food Antigens: Clinical Science

    1. Chapter 19

      Occupational Reactions to Food Allergens (pages 245–266)

      André Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie M. Sikora, Matthew Aresery and Samuel B. Lehrer

  3. Part III: Adverse Reactions to Foods: Diagnosis

  4. Part IV: Adverse Reactions to Food Additives

    1. Chapter 29

      Sulfites (pages 361–374)

      Steve L. Taylor, Robert K. Bush and Julie A. Nordlee

  5. Part V: Contemporary Topics in Adverse Reactions to Foods

    1. Chapter 36

      The Management of Food Allergy (pages 452–463)

      Maria Laura Acebal, Anne Muñoz-Furlong and Hugh A. Sampson

    2. Chapter 41

      Seafood Toxins (pages 518–534)

      Soheil Chegini, Sarah J. Austin and Dean D. Metcalfe

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