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

Copyright © 2008 Blackwell Publishing Ltd

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

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

Published Online: 15 JAN 2009

Print ISBN: 9781405151290

Online ISBN: 9781444300062

DOI: 10.1002/9781444300062

About this Book

Product Information

About The Product

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.

Table of contents

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      Front Matter (pages i–xv)

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

    1. Chapter 1

      Mucosal Immunity (pages 1–14)

      Shradha Agarwal and Lloyd Mayer

    2. Chapter 2

      The Immunological Basis of IgE-Mediated Reactions (pages 15–28)

      Gernot Sellge and Stephan C. Bischoff

    3. Chapter 3

      The Immunologic Basis of Non-IgE-Mediated Reactions (pages 29–42)

      Ashraf Uzzaman and Hirsh D. Komarow

    4. Chapter 4

      Food Allergens: Molecular and Immunological Characteristics (pages 43–61)

      Heimo Breiteneder and E.N. Clare Mills

    5. Chapter 5

      Biotechnology and Genetic Engineering (pages 62–81)

      Gary A. Bannon, James D. Astwood, Raymond C. Dobert and Roy L. Fuchs

    6. Chapter 6

      Food Allergen Thresholds of Reactivity (pages 82–89)

      Steve L. Taylor and Jonathan O'B. Hourihane

    7. Chapter 7

      Development of Immunological Tolerance to Food Antigens (pages 90–98)

      Bengt Björkstén

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

    1. Chapter 8

      The Spectrum of Allergic Reactions to Foods (pages 99–109)

      Stacie M. Jones and A. Wesley Burks

    2. Chapter 9

      Eczema and Food Hypersensitivity (pages 110–123)

      David M. Fleischer and Donald Y. M. Leung

    3. Chapter 10

      Other IgE- and Non-IgE-Mediated Reactions of the Skin (pages 124–132)

      Carsten Bindslev-Jensen and Morten Osterballe

    4. Chapter 11

      Oral Allergy Syndrome (pages 133–143)

      Julie Wang

    5. Chapter 12

      The Respiratory Tract and Food Hypersensitivity (pages 144–156)

      Philippe A. Eigenmann and John M. James

    6. Chapter 13

      Anaphylaxis and Food Allergy (pages 157–170)

      Hugh A. Sampson

    7. Chapter 14

      Infantile Colic and Food Allergy (pages 171–181)

      Ralf G. Heine, David J. Hill and Clifford S. Hosking

    8. Chapter 15

      Eosinophilic Esophagitis, Gastroenteritis, and Colitis (pages 182–194)

      James P. Franciosi, Jonathan E. Markowitz and Chris A. Liacouras

    9. Chapter 16

      Food Protein-Induced Enterocolitis and Enteropathies (pages 195–210)

      Anna Nowak-Wegrzyn

    10. Chapter 17

      Gluten-Sensitive Enteropathy (pages 211–222)

      Alberto Rubio-Tapia and Joseph A. Murray

    11. Chapter 18

      Occupational Reactions to Food Allergens (pages 223–250)

      Maxcie Sikora, André Cartier, Matthew Aresery, Laurianne Wild and Samuel B. Lehrer

  4. Part 3: Adverse Reactions to Foods: Diagnosis

    1. Chapter 19

      In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity (pages 251–266)

      Staffan Ahlstedt, Lars Söderström and Anita Kober

    2. Chapter 20

      In Vivo Diagnosis: Skin Testing and Challenge Procedures (pages 267–277)

      Scott H. Sicherer

    3. Chapter 21

      IgE Tests: In Vitro Diagnosis (pages 278–284)

      Kirsten Beyer

    4. Chapter 22

      Atopy Patch Testing (pages 285–289)

      Bodo Niggemann

    5. Chapter 23

      Elimination Diets and Oral Food Challenges (pages 290–297)

      Scott H. Sicherer

    6. Chapter 24

      General Approach to Diagnosis: IgE- and Non-IgE-Mediated Reactions (pages 298–309)

      S. Allan Bock and Hugh A. Sampson

    7. Chapter 25

      Hidden and Cross-Reacting Food Allergens (pages 310–322)

      Scott H. Sicherer

    8. Chapter 26

      Controversial Practices and Unproven Methods in Allergy (pages 323–331)

      Jennifer A. Namazy and Ronald A. Simon

  5. Part 4: Adverse Reactions to Food Additives

    1. Chapter 27

      Asthma and Food Additives (pages 333–339)

      Robert K. Bush and Michelle M. Montalbano

    2. Chapter 28

      Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives (pages 340–352)

      John V. Bosso and Ronald A. Simon

    3. Chapter 29

      Sulfites (pages 353–368)

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

    4. Chapter 30

      Monosodium Glutamate (pages 369–376)

      Katharine M. Woessner

    5. Chapter 31

      Tartrazine, Azo, and Non-Azo Dyes (pages 377–385)

      Donald D. Stevenson

    6. Chapter 32

      Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene (pages 386–393)

      Richard W. Weber

    7. Chapter 33

      Adverse Reactions to Benzoates and Parabens (pages 394–402)

      John M. Fahrenholz and Keegan M. Smith

    8. Chapter 34

      Food Colorings and Flavors (pages 403–428)

      Matthew Greenhawt and James L. Baldwin

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

    1. Chapter 35

      Pharmacologic Food Reactions (pages 429–442)

      Robert W. Keeton, James L. Baldwin and Andrew M. Singer

    2. Chapter 36

      The Management of Food Allergy (pages 443–460)

      Anne Muñoz-Furlong and Hugh A. Sampson

    3. Chapter 37

      The Natural History of Food Allergy (pages 461–469)

      Robert A. Wood

    4. Chapter 38

      Prevention of Food Allergy (pages 470–481)

      Gideon Lack and George Du Toit

    5. Chapter 39

      Diets and Nutrition (pages 482–497)

      Marion Groetch

    6. Chapter 40

      Food Toxicology (pages 498–507)

      Steve L. Taylor

    7. Chapter 41

      Seafood Toxins (pages 508–530)

      Soheil Chegini and Dean D. Metcalfe

    8. Chapter 42

      Neurological Reactions to Foods and Food Additives (pages 531–542)

      Richard W. Weber

    9. Chapter 43

      Experimental Approaches to the Study of Food Allergy (pages 543–553)

      M. Cecilia Berin

    10. Chapter 44

      Food Allergy: Psychological Considerations (pages 554–562)

      Lourdes B. de Asis and Ronald A. Simon

    11. Chapter 45

      Foods and Rheumatological Diseases (pages 563–574)

      Lisa K. Stamp and Leslie G. Cleland

    12. Chapter 46

      Therapeutic Approaches Under Development (pages 575–583)

      Miae Oh, Hugh A. Sampson and Xiu-Min Li

    13. Chapter 47

      Food-Dependent Exercise- and Pressure-Induced Syndromes (pages 584–595)

      Adam N. Williams and Ronald A. Ronald A. Simon Simon

    1. You have free access to this content
      Appendix: Allergen Avoidance Handouts (pages 596–599)

    1. You have free access to this content
      Index (pages 601–613)

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