04881nam 2200649Ia 450 99620865380331620230721004908.01-4443-5816-21-282-68538-497866126853851-4443-0006-71-4443-0007-5(CKB)1000000000715957(EBL)416414(OCoLC)476247898(SSID)ssj0000156452(PQKBManifestationID)11149888(PQKBTitleCode)TC0000156452(PQKBWorkID)10123785(PQKB)11051123(MiAaPQ)EBC416414(EXLCZ)99100000000071595720070906d2008 uy 0engur|n|---|||||rdacontentrdamediardacarrierFood allergy adverse reactions to foods and food additives /edited by Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon4th ed.Malden, MA Blackwell Pub.20081 online resource (629 p.)Description based upon print version of record.1-4051-5129-3 Includes bibliographical references and index.Contents; List of Contributors; Preface; Abbreviations; Part 1 Adverse Reactions to Food Antigens: Basic Science; 1 Mucosal Immunity; 2 The Immunological Basis of IgE-Mediated Reactions; 3 The Immunologic Basis of Non-IgE-Mediated Reactions; 4 Food Allergens: Molecular and Immunological Characteristics; 5 Biotechnology and Genetic Engineering; 6 Food Allergen Thresholds of Reactivity; 7 Development of Immunological Tolerance to Food Antigens; Part 2 Adverse Reactions to Food Antigens: Clinical Science; 8 The Spectrum of Allergic Reactions to Foods; 9 Eczema and Food Hypersensitivity10 Other IgE- and Non-IgE-Mediated Reactions of the Skin11 Oral Allergy Syndrome; 12 The Respiratory Tract and Food Hypersensitivity; 13 Anaphylaxis and Food Allergy; 14 Infantile Colic and Food Allergy; 15 Eosinophilic Esophagitis, Gastroenteritis, and Colitis; 16 Food Protein-Induced Enterocolitis and Enteropathies; 17 Gluten-Sensitive Enteropathy; 18 Occupational Reactions to Food Allergens; Part 3 Adverse Reactions to Foods: Diagnosis; 19 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity; 20 In Vivo Diagnosis: Skin Testing and Challenge Procedures21 IgE Tests: In Vitro Diagnosis22 Atopy Patch Testing; 23 Elimination Diets and Oral Food Challenges; 24 General Approach to Diagnosis: IgE- and Non-IgE-Mediated Reactions; 25 Hidden and Cross-Reacting Food Allergens; 26 Controversial Practices and Unproven Methods in Allergy; Part 4 Adverse Reactions to Food Additives; 27 Asthma and Food Additives; 28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives; 29 Sulfites; 30 Monosodium Glutamate; 31 Tartrazine, Azo, and Non-azo Dyes32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene33 Adverse Reactions to Benzoates and Parabens; 34 Food Colorings and Flavors; Part 5 Contemporary Topics in Adverse Reactions to Foods; 35 Pharmacologic Food Reactions; 36 The Management of Food Allergy; 37 The Natural History of Food Allergy; 38 Prevention of Food Allergy; 39 Diets and Nutrition; 40 Food Toxicology; 41 Seafood Toxins; 42 Neurological Reactions to Foods and Food Additives; 43 Experimental Approaches to the Study of Food Allergy; 44 Food Allergy: Psychological Considerations45 Foods and Rheumatological Diseases46 Therapeutic Approaches Under Development; 47 Food-Dependent Exercise- and Pressure-Induced Syndromes; Appendix; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; ZApplying 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 seFood allergyFood additivesHealth aspectsFood allergy.Food additivesHealth aspects.616.97/5616.975Metcalfe Dean D919994Sampson Hugh A1240199Simon Ronald A1240200MiAaPQMiAaPQMiAaPQBOOK996208653803316Food allergy2877159UNISA