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Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe [and three others]
| Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe [and three others] |
| Edizione | [Fifth edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (626 p.) |
| Disciplina | 616.97/5 |
| Altri autori (Persone) | MetcalfeDean D |
| Soggetto topico |
Al·lèrgia alimentària
Additius alimentaris Food allergy Food additives - Health aspects |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
1-118-74414-4
1-118-74418-7 1-118-74416-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910138993903321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe [and three others]
| Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe [and three others] |
| Edizione | [Fifth edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (626 p.) |
| Disciplina | 616.97/5 |
| Altri autori (Persone) | MetcalfeDean D |
| Soggetto topico |
Al·lèrgia alimentària
Additius alimentaris Food allergy Food additives - Health aspects |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
1-118-74414-4
1-118-74418-7 1-118-74416-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910813701203321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon
| Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Malden, MA, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (629 p.) |
| Disciplina |
616.97/5
616.975 |
| Altri autori (Persone) |
MetcalfeDean D
SampsonHugh A SimonRonald A |
| Soggetto topico |
Food allergy
Food additives - Health aspects |
| ISBN |
1-4443-5816-2
1-282-68538-4 9786612685385 1-4443-0006-7 1-4443-0007-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Hypersensitivity
10 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 Procedures 21 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 Dyes 32 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 Considerations 45 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; Z |
| Record Nr. | UNISA-996208653803316 |
| Malden, MA, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||