LEADER 05453nam 2200721 a 450 001 996201261503316 005 20230803054502.0 010 $a1-282-34241-X 010 $a9786612342417 010 $a0-470-69879-9 010 $a0-470-69826-8 035 $a(CKB)1000000000687692 035 $a(EBL)470211 035 $a(OCoLC)609848882 035 $a(SSID)ssj0000288323 035 $a(PQKBManifestationID)11224617 035 $a(PQKBTitleCode)TC0000288323 035 $a(PQKBWorkID)10373231 035 $a(PQKB)10006380 035 $a(MiAaPQ)EBC470211 035 $a(Au-PeEL)EBL470211 035 $a(CaPaEBR)ebr10297903 035 $a(CaONFJC)MIL234241 035 $a(EXLCZ)991000000000687692 100 $a20010803d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAdverse reactions to food$b[electronic resource] $ethe report of a British Nutrition Foundation task force /$fedited by Judith Buttriss 210 1$aOsney Mead, Oxford ;$aMalden, Mass. :$cBlackwell Science,$dc2002. 215 $a1 online resource (254 p.) 225 1 $aTHEi Wiley ebooks 300 $aDescription based upon print version of record. 311 $a0-632-05547-2 320 $aIncludes bibliographical references (p. 195-221) and index. 327 $aAdverse Reactions to Food; Contents; Foreword; Terms of Reference; Task Force Membership; 1 Introduction and Definitions; 1.1 Introduction; 1.2 Food intolerance; 1.2.1 Allergic reactions; 1.2.2 Enzymic reactions; 1.2.3 Pharmacological reactions; 1.2.4 Other non-defined idiosyncratic responses; 1.3 Food aversion; 1.3.1 Food avoidance; 1.4 Food poisoning; 1.4.1 Chemical food poisoning; 1.4.2 Foodborne bacterial gastroenteritis; 1.4.3 Food vehicles; 1.4.4 Foodborne viral gastroenteritis; 1.5 Key points; Appendix A Classification of adverse reactions to foods; 2 The Immune System 327 $a2.1 Introduction2.2 The immune system; 2.3 Innate immunity; 2.4 Adaptive immunity; 2.4.1 Anatomy and cells of adaptive immunity; 2.4.2 Clonal expansion of lymphocytes; 2.4.3 B cells, immunoglobulins and humoral immunity; 2.4.4 T cells and cell mediated immunity; 2.4.5 The generation of effector T cells; 2.4.6 Effector CD4+ T cells; 2.4.7 Effector mechanisms of Th1 mediated immunity; 2.4.8 Effector mechanisms of Th2 mediated immunity; 2.5 Allergy; 2.5.1 IgE mediated allergy; 2.5.2 Clinical patterns of IgE mediated allergy; 2.5.3 Non-IgE/T cell mediated allergy 327 $a2.6 Why do food antigens fail to produce a detrimental immune response?2.6.1 Oral tolerance/true immunological tolerance; 2.6.2 Mechanisms of oral tolerance; 2.6.3 Factors influencing oral tolerance; 2.6.4 Immunological acceptance; 2.7 Conclusion; 3 Nutrition and the Immune System; 3.1 Introduction; 3.2 Impact of infection on nutrient status; 3.2.1 Infection is characterised by anorexia; 3.2.2 Infection is characterised by nutrient malabsorption and loss; 3.2.3 Infection is characterised by increased resting energy expenditure 327 $a3.2.4 Infection is characterised by altered metabolism and redistribution of nutrients3.3 Protein-energy malnutrition and immune function; 3.4 The influence of individual micronutrients on immune function; 3.4.1 Vitamin A; 3.4.2 Carotenoids; 3.4.3 Vitamin B6; 3.4.4 Vitamin C; 3.4.5 Vitamin E; 3.4.6 Zinc; 3.4.7 Copper; 3.4.8 Iron; 3.4.9 Micronutrient combinations and resistance to infection; 3.4.10 Micronutrients and HIV infection; 3.4.11 Micronutrients and asthma; 3.5 Dietary fat and immune function; 3.5.1 Fatty acids in the human diet; 3.5.2 Amount of dietary fat and immune function 327 $a3.5.3 Eicosaniods: a link between fatty acids and the immune system3.5.4 Linoleic acid and immune function; 3.5.5 a-Linolenic acid and immune function; 3.5.6 Fish oil and immune function; 3.5.7 Dietary fat and Th1 skewed immunological diseases; 3.5.8 Fatty acids and Th2 skewed immunological diseases; 3.6 Dietary amino acids and related compounds and immune function; 3.6.1 Sulphur amino acids and glutathione; 3.6.2 Arginine; 3.6.3 Glutamine; 3.7 Probiotics, immune function and allergy; 3.7.1 The theoretical basis for the use of probiotics; 3.7.2 Probiotics and immune function 327 $a3.7.3 Probiotics and allergy 330 $aContinuing the exciting series of BNF Task Force Reports, Adverse Reactions to Foods covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. Chaired by Professor Dame Barbara Clayton, task force members have provided cutting edge information, which is a must-have reference for a whole range of professionals including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals. 410 0$aTHEi Wiley ebooks. 606 $aFood allergy 606 $aMalabsorption syndromes 606 $aFood$xToxicology 606 $aNutritionally induced diseases 615 0$aFood allergy. 615 0$aMalabsorption syndromes. 615 0$aFood$xToxicology. 615 0$aNutritionally induced diseases. 676 $a616.97/5 701 $aButtriss$b Judith$0875261 712 02$aBritish Nutrition Foundation. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996201261503316 996 $aAdverse reactions to food$92166028 997 $aUNISA