Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe [and three others]

• Record Nr.: UNINA9910813701203321
• Pubbl/distr/stampa: Chichester, England : , : Wiley-Blackwell, , 2014; ©2014
• ISBN: 1-118-74414-4; 1-118-74418-7; 1-118-74416-0
• Edizione: [Fifth edition.]
• Descrizione fisica: 1 online resource (626 p.)
• Altri autori (Persone): MetcalfeDean D
• Disciplina: 616.97/5
• Soggetti: Al·lèrgia alimentària; Additius alimentaris; Food allergy; Food additives - Health aspects; Llibres electrònics
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: Food Allergy; Contents; List of Contributors; Preface to the Fifth Edition; Abbreviations; 1 Adverse Reactions to Food Antigens: Basic Science; 1 The Mucosal Immune System; Introduction; Mucosal immunity is associated with suppression: the phenomena of controlled inflammation and oral tolerance; Controlled/physiologic inflammation; Oral tolerance; The nature of antibody responses in the gut-associated lymphoid tissue; The anatomy of the gut-associated lymphoid tissue: antigen trafficking patterns; References; 2 The Immunological Basis of IgE-Mediated Reactions; Introduction; Route of sensitizationAllergen uptake in the intestine; T-cell response in IgE-mediated allergy; B-cell response in IgE-mediated allergy; Allergen-specific IgG and IgA; Genes and environment; Innate immune recognition of allergens; Allergic inflammation; IgE receptors; Mast cells; Basophils; Eosinophils; Conclusion; References; 3 The Immunological Basis of Non-IgE-Mediated Reactions; Introduction; ; Development of food allergy; Gut anatomy; Defense mechanisms; Oral tolerance; Antigen transport; Antigen processing and presentation; T cells; Eosinophils; Food protein-induced enterocolitis and proctocolitisCeliac disease; Allergic eosinophilic esophagitis and gastroenteritis; Conclusions; Acknowledgment; References; 4 Food Allergens-Molecular and Immunological Characteristics; Introduction; Food allergen protein families; Food allergens of animal origin (Table 4.2); Tropomyosins; Parvalbumins; Caseins; Minor families; Food allergens of plant origin (Table 4.3); The prolamin superfamily; The cupin superfamily; The Bet v 1 family; Minor families; Allergen databases; What does this mean?; Acknowledgment; References; 5 Biotechnology and Genetic EngineeringIntroduction; Plant biotechnology; Roundup Ready soybeans: a case study in food safety assessment; Development and benefits of Roundup Ready soybeans; Safety assessment of Roundup Ready soybeans; General assessment strategy for food allergy; Analyzing the sources of introduced genes; Amino acid sequence comparisons to known allergens; Protein stability; in vitroimmunoassays of allergenicity; in vivoassays of allergenicity; Changes in endogenous allergens (substantial equivalence); Allergy assessment summary: Roundup Ready soybeans; Trends in the science of risk assessmentAnimal models for predicting allergenicity; Refinements of in vitropepsin digestion assay; Value of measuring allergen expression levels as part of the allergy risk assessment of biotech crops; Removing allergens from foods; International consensus: a common strategy; Conclusion and future considerations; References; 6 Food Allergen Thresholds of Reactivity*; Definition of threshold; Thresholds for sensitization versus elicitation; Clinical determination of individual threshold doses; Clinical correlates of thresholds of reactivity; MEDs for specific foods
• Sommario/riassunto: Edited by world-renowned experts in the field, Food Allergy covers pediatric and adult adverse reactions to foods and food additives in one comprehensive volume. Designed to be a practical, readable reference for use in the hospital or private practice setting, the text is organized into five sections covering basic and clinical perspectives of adverse reactions to food antigens; adverse reactions to food additives; and contemporary topics. Two chapters in the fifth edition are devoted to food biotechnology and genetic engineering.