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

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

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

    1. Chapter 5

      Biotechnology and Genetic Engineering (pages 62–81)

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

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

    1. Chapter 14

      Infantile Colic and Food Allergy (pages 171–181)

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

    2. Chapter 15

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

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

    3. Chapter 18

      Occupational Reactions to Food Allergens (pages 223–250)

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

  3. Part 3: Adverse Reactions to Foods: Diagnosis

  4. Part 4: Adverse Reactions to Food Additives

    1. Chapter 29

      Sulfites (pages 353–368)

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

  5. 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 41

      Seafood Toxins (pages 508–530)

      Soheil Chegini and Dean D. Metcalfe

    1. You have free access to this content
    1. You have free access to this content