Tomlinson-Online - Food Allergy

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.

List of Contributors, vii Preface, xi Abbreviations, xiii Part 1 Adverse Reactions to Food Antigens: Basic Science 1 The Mucosal Immune System, 3 Shradha Agarwal & Lloyd Mayer 2 The Immunological Basis of IgE-Mediated Reactions, 16 Stephan C. Bischoff & Gernot Sellge 3 The Immunological Basis of Non-IgE-Mediated Reactions, 31 Ashraf Uzzaman & Hirsh D. Komarow 4 Food Allergens—Molecular and Immunological Characteristics, 47 Heimo Breiteneder & E.N. Clare Mills 5 Biotechnology and Genetic Engineering, 68 Gary A. Bannon, Jason M. Ward, Raymond C. Dobert, & Roy L. Fuchs 6 Food Allergen Thresholds of Reactivity, 90 Steve L. Taylor, Jonathan O’B. Hourihane, & Joseph L. Baumert 7 Immunological Tolerance, 100 Lauren Steele & M. Cecilia Berin 8 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity, 110 Robert G. Hamilton Part 2 Adverse Reactions to Food Antigens: Clinical Science 9 Theories on the Increasing Prevalence of Food Allergy, 123 Katrina J. Allen & Jennifer J. Koplin 10 The Spectrum of Allergic Reactions to Foods, 134 Stacie M. Jones & A. Wesley Burks 11 Cutaneous Reactions: Atopic Dermatitis and Other IgE- and Non-IgE-Mediated Skin Reactions, 144 David M. Fleischer & Donald Y.M. Leung 12 Oral Allergy Syndrome, 158 Julie Wang 13 The Respiratory Tract and Food Hypersensitivity, 169 Graham Roberts 14 Anaphylaxis and Food Allergy, 178 Hugh A. Sampson 15 Infantile Colic and Food Allergy, 192 Ralf G. Heine & David J. Hill 16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis, 203 Amanda Muir & Chris A. Liacouras 17 Gluten-Sensitive Enteropathy, 217 Alberto Rubio-Tapia & Joseph A. Murray 18 Food Protein-Induced Enterocolitis and Enteropathies, 230 Jay A Lieberman & Anna Nowak-Wegrzyn 19 Occupational Reactions to Food Allergens, 245 Andre Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew Aresery, & Samuel B. Lehrer Part 3 Adverse Reactions to Foods: Diagnosis 20 IgE Tests: In Vitro Diagnosis, 269 Kirsten Beyer 21 In Vivo Diagnosis: Skin Testing and Challenge Procedures, 278 Scott H. Sicherer 22 Atopy Patch Testing for Food Allergies, 289 Von Ta & Kari Nadeau 23 Elimination Diets and Oral Food Challenges, 296 Scott H. Sicherer 24 General Approach to Diagnosing Food Allergy and the Food Allergy Guidelines, 306 Jonathan O’B. Hourihane & Hugh A. Sampson 25 Hidden and Cross-Reacting Food Allergens, 316 Scott H. Sicherer 26 Controversial Practices and Unproven Methods in Allergy, 328 David R. Scott, Jennifer A. Namazy, & Ronald A. Simon Part 4 Adverse Reactions to Food Additives 27 Asthma and Food Additives, 341 Robert K. Bush & Michelle Montalbano 28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food Additives, 346 John V. Bosso & David M. Robertson 29 Sulfites, 361 Steve L. Taylor, Robert K. Bush, & Julie A. Nordlee 30 Monosodium Glutamate, 375 Katharine M. Woessner 31 Tartrazine, Azo, and Non-Azo Dyes, 384 Donald D. Stevenson 32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene, 393 Richard W. Weber 33 Adverse Reactions to Benzoates and Parabens, 402 Raymond M. Pongonis & John M. Fahrenholz 34 Food Colorings and Flavors, 411 Matthew J. Greenhawt & James L. Baldwin Part 5 Contemporary Topics in Adverse Reactions to Foods 35 Pharmacologic Food Reactions, 439 Timothy J. Franxman & James L. Baldwin 36 The Management of Food Allergy, 452 Maria Laura Acebal, Anne Mu˜ noz-Furlong, & Hugh A. Sampson 37 The Natural History of Food Allergy, 464 Robert A. Wood 38 Prevention of Food Allergy, 475 Gideon Lack & George Du Toit 39 Diets and Nutrition, 492 Marion Groetch 40 Food Toxicology, 507 Steve L. Taylor 41 Seafood Toxins, 518 Soheil Chegini, Sarah J. Austin, & Dean D. Metcalfe 42 Neurologic Reactions to Foods and Food Additives 535 Richard W. Weber 43 Experimental Approaches to the Study of Food Allergy, 547 M. Cecilia Berin & Madhan Masilamani 44 Food Allergy: Psychological Considerations and Quality of Life, 556 Ma. Lourdes B. de Asis & Ronald A. Simon 45 Foods and Rheumatologic Diseases, 568 Lisa K. Stamp & Leslie G. Cleland 46 Approaches to Therapy in Development, 581 Anna Nowak-W_egrzyn & Hugh A. Sampson Index, 599

Food Allergy (5 ed) Adverse Reaction to Foods and Food Additives

Food Allergy (5 ed)
Adverse Reaction to Foods and Food Additives