Food allergy : adverse reactions to foods and food additives / edited by Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon.

Format:

Book

Contributor:

Metcalfe, Dean D.

Sampson, Hugh A.

Simon, Ronald A.

Language:

English

Subjects (All):

Food allergy.

Food additives--Health aspects.

Food additives.

Food Hypersensitivity.

Food Additives--adverse effects.

Food Hypersensitivity--immunology.

Medical Subjects:

Food Hypersensitivity.

Food Additives--adverse effects.

Food Hypersensitivity--immunology.

Physical Description:

xv, 591 pages : illustrations ; 29 cm

Edition:

Third edition.

Place of Publication:

Malden, Mass. : Blackwell Publishing, [2003]

Summary:

Food Allergy: Adverse Reactions to Foods and Food Additives is an essential text for the clinician, nutritionist and scientist interested in food reactions. In keeping with the successful formula of the previous edition, this text covers the topic of adult and pediatric allergic diseases from a scientifically based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on seafood toxins, food colorings and flavors, as well as hidden and cross-reacting food allergies. The text provides information on the best theories and research on reactions to foods and food additives and on future approaches to advanced therapies

Contents:

Part 1 Adverse Reactions to Food Antigens: Basic Science

1. Mucosal Immunity / Lloyd Mayer 3

2. Immune Mechanisms in Food-Induced Disease / Stephen C. Bischoff, Gernot Sellge 14

3. Food Antigens: Structure and Function / Barbara Bohle, Ines Swoboda, Susanne Spitzauer, Heimo Breiteneder, Karin Hoffmann-Sommergruber, Otto Scheiner, Christof Ebner, Dietrich Kraft, Rudolf Valenta 38

4. Food Biotechnology and Genetic Engineering / James D. Astwood, Gary A. Bannon, Raymond L. Dobert, Roy L. Fuchs 51

5. Safety Issues in Food Biotechnology / Michael R. Woolhiser, Dean D. Metcalfe 71

6. Development of Immunological Tolerance to Food Antigens / Patrick G. Holt, Bengt Bjorksten 81

7. In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity / Staffan Ahlstedt, Anita Kober, Lars Soderstrom 91

8. In Vivo Diagnosis: Skin Testing and Challenge Procedures / Scott H. Sicherer 104

Part 2 Adverse Reactions to Food Antigens: Clinical Science

9. Immediate Reactions to Foods in Infants and Children / S. Allan Bock, Hugh A. Sampson 121

10. Food Allergy in Adults / Dean D. Metcalfe 136

11. Eczema and Food Hypersensitivity / Hugh A. Sampson 144

12. Food-Induced Urticaria and Angioedema / Carsten Bindslev-Jensen, Morten Oesterballe 160

13. Oral Allergy Syndrome / Elide Anna Pastorello, Claudio Ortolani 169

14. The Respiratory Tract and Food Hypersensitivity / John M. James 183

15. Anaphylaxis and Food Allergy / A. Wesley Burks, Hugh A. Sampson 192

16. Infantile Colic and Food Hypersensitivity / David J. Hill, Clifford S. Hosking, Ralf G. Heine 206

17. Eosinophilic Esophagitis, Gastroenteritis, Gastroenterocolitis, and Colitis / Jesus R. Guajardo, Marc E. Rothenberg 217

18. Food Protein-Induced Enterocolitis, Enteropathy, and Proctocolitis / Anna Nowak-Wegrzyn 227

19. Gluten-Sensitive Enteropathy / Joseph A. Murray 242

20. Exercise- and Pressure-Induced Syndromes / Maeve E. O'Connor, Alan L. Schocket 262

21. Occupational Reactions to Food Allergens / Matthew Aresery, Andre Cartier, Laurianne Wild, Samuel B. Lehrer 270

Part 3 Adverse Reactions to Food Additives

22. Asthma and Food Additives / Michelle M. Montalbano, Robert K. Bush 299

23. Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives / John V. Bosso, Ronald A. Simon 310

24. Sulfites / Steve L. Taylor, Robert K. Bush, Julie A. Nordlee 324

25. Monosodium Glutamate / Eva A. Berkes, Katherine M. Woessner 342

26. Tartrazine, Azo, and Non-Azo Dyes / Donald D. Stevenson 351

27. Adverse Reactions to Butylated Hydroxytoluene and Butylated Hydroxyanisole (BHT and BHA) / Richard W. Weber 360

28. Adverse Reactions to Benzoates and Parabens / John M. Fahrenholz, Ronald A. Simon 369

29. Food Colorings and Flavors / Vidyashankar B. Revan, Andrew M. Singer, James L. Baldwin 377

Part 4 Contemporary Topics in Adverse Reactions to Foods

30. Pharmacologic Food Reactions / Stephen B. Fritz, James L. Baldwin 395

31. Management of Food Allergy / Anne Munoz-Furlong, Hugh A. Sampson 408

32. Natural History and Prevention of Food Hypersensitivity / Robert A. Wood 425

33. Diets and Nutrition / Celide Barnes-Koerner, Hugh A. Sampson 438

34. Hidden and Cross-Reacting Food Allergens / Scott H. Sicherer 461

35. Food Toxicology / Steve L. Taylor 475

36. Seafood Toxins / Soheil Chegini, Dean D. Metcalfe 487

37. Neurologic Reactions to Foods and Food Additives / Richard W. Weber 511

38. Behavior and Adverse Food Reactions / John O. Warner, Belinda J. Bateman, Jim E. Stevenson 522

39. Food Allergy: Psychological Considerations / Lourdes B. de Asis, Ronald A. Simon 532

40. Foods and Connective Tissue (Rheumatic) Diseases / Richard S. Panush, Sami L. Bahna 541

41. Unproven Diagnostic and Therapeutic Techniques / Jennifer Altamura Namazy, Ronald A. Simon 552

42. Future Approaches to Therapy / Xiu-Min Li, Hugh A. Sampson 561.

Notes:

Includes bibliographical references and index.

ISBN:

0632046015

OCLC:

50859616