05494nam 2200733 450 991013899390332120220408095710.01-118-74414-41-118-74418-71-118-74416-0(CKB)2550000001138462(EBL)1501637(OCoLC)862049689(SSID)ssj0001040594(PQKBManifestationID)11601172(PQKBTitleCode)TC0001040594(PQKBWorkID)11001753(PQKB)11610567(MiAaPQ)EBC1501637(Au-PeEL)EBL1501637(CaPaEBR)ebr10788056(CaONFJC)MIL538163(PPN)204414474(EXLCZ)99255000000113846220131109d2014 uy 0engur|n|---|||||txtccrFood allergy adverse reactions to foods and food additives /edited by Dean D. Metcalfe [and three others]Fifth edition.Chichester, England :Wiley-Blackwell,2014.©20141 online resource (626 p.)Description based upon print version of record.0-470-67255-2 1-306-06912-2 Includes bibliographical references at the end of each chapters and index.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; IntroductionRoute 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; EosinophilsFood 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; References5 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 soybeansTrends 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 reactivityMEDs for specific foodsEdited 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.Al·lèrgia alimentàriathubAdditius alimentaristhubFood allergyFood additivesHealth aspectsLlibres electrònicsthubAl·lèrgia alimentàriaAdditius alimentarisFood allergy.Food additivesHealth aspects.616.97/5Metcalfe Dean D919994MiAaPQMiAaPQMiAaPQBOOK9910138993903321Food allergy2063635UNINA