Adverse reactions to food [[electronic resource] ] : the report of a British Nutrition Foundation task force / / edited by Judith Buttriss |
Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, Mass. : , : Blackwell Science, , c2002 |
Descrizione fisica | 1 online resource (254 p.) |
Disciplina | 616.97/5 |
Altri autori (Persone) | ButtrissJudith |
Collana | THEi Wiley ebooks |
Soggetto topico |
Food allergy
Malabsorption syndromes Food - Toxicology Nutritionally induced diseases |
ISBN |
1-282-34241-X
9786612342417 0-470-69879-9 0-470-69826-8 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Adverse 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
2.1 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 2.6 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 3.2.4 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 3.5.3 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 3.7.3 Probiotics and allergy |
Record Nr. | UNISA-996201261503316 |
Osney Mead, Oxford ; ; Malden, Mass. : , : Blackwell Science, , c2002 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. di Salerno | ||
|
Adverse reactions to food : the report of a British Nutrition Foundation task force / / edited by Judith Buttriss |
Edizione | [1st ed.] |
Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, Mass., : Blackwell Science, c2002 |
Descrizione fisica | 1 online resource (254 p.) |
Disciplina | 616.97/5 |
Altri autori (Persone) | ButtrissJudith |
Collana | THEi Wiley ebooks |
Soggetto topico |
Food allergy
Malabsorption syndromes Food - Toxicology Nutritionally induced diseases |
ISBN |
1-282-34241-X
9786612342417 0-470-69879-9 0-470-69826-8 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Adverse 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
2.1 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 2.6 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 3.2.4 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 3.5.3 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 3.7.3 Probiotics and allergy |
Record Nr. | UNINA-9910144846503321 |
Osney Mead, Oxford ; ; Malden, Mass., : Blackwell Science, c2002 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Allergen management in the food industry [[electronic resource] /] / edited by Joyce I. Boye, Samuel Benrejeb Godefroy |
Pubbl/distr/stampa | New York, : Wiley, c2010 |
Descrizione fisica | 1 online resource (623 p.) |
Disciplina | 616.97/5 |
Altri autori (Persone) |
BoyeJoyce I
GodefroySamuel Benrejeb |
Soggetto topico |
Food allergy - Prevention
Food industry and trade |
ISBN |
1-118-06028-8
1-282-70784-1 9786612707841 0-470-64458-3 0-470-64457-5 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY; CONTENTS; PREFACE; CONTRIBUTORS; GLOSSARY OF TERMS; PART I: FOOD ALLERGY AND THE CONSUMER; 1: IMMUNE-MEDIATED ADVERSE REACTIONS TO DIETARY PROTEINS; 2: PROTECTING FOOD-ALLERGIC CONSUMERS: MANAGING ALLERGENS ACROSS THE FOOD SUPPLY CHAIN; 3: CRITERIA TO DETERMINE PRIORITY ALLERGENS: TREE NUT ALLERGY REVIEW; 4: THE CANADIAN CRITERIA FOR THE ESTABLISHMENT OF NEW PRIORITY FOOD ALLERGENS: EVIDENCE FOR THE INCLUSION OF MUSTARD AND INSUFFICIENT EVIDENCES FOR GARLIC AND ONION AS PRIORITY ALLERGENS IN CANADA
PART II: GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL5: ALLERGEN MANAGEMENT AND CONTROL AS PART OF AGRICULTURAL PRACTICES; 6: PRINCIPLES AND PRACTICES FOR ALLERGEN MANAGEMENT AND CONTROL IN PROCESSING; 7: ALLERGEN MANAGEMENT AND CONTROL IN THE FOODSERVICE INDUSTRY; PART III: PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS; 8: PROCESSING FOODS FREE FROM DAIRY PROTEINS; 9: PROCESSING OF EGG-FREE FOODS; 10: FISH AND SHELLFISH ALLERGENS; 11: PROCESSING FOODS WITHOUT PEANUTS AND TREE NUTS; 12: PROCESSING GLUTEN-FREEFOODS; 13: PROCESSING FOODS WITHOUT SOYBEAN INGREDIENTS 14: MANUFACTURING A BISCUIT THAT DOES NOT USE MILK, EGGS, OR SOYBEANSPART IV: RISK ASSESSMENT AND RISK MANAGEMENT; 15: RISK ASSESSMENT FOR FOOD ALLERGY; 16: THE CHALLENGES OF PRECAUTIONARY LABELING; 17: CERTIFICATION PROGRAMS FOR FOODS LABELED AS "FREE FROM" SPECIFIC ALLERGENS; 18: EMERGING ALLERGENS AND THE FUTURE; 19: MANAGING RISKS AND PREVENTING FOOD ALLERGY INCIDENTS: A REGULATOR'S PERSPECTIVE; INDEX |
Record Nr. | UNINA-9910140821003321 |
New York, : Wiley, c2010 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Allergen management in the food industry / / edited by Joyce I. Boye, Samuel Benrejeb Godefroy |
Edizione | [1st ed.] |
Pubbl/distr/stampa | New York, : Wiley, c2010 |
Descrizione fisica | 1 online resource (623 p.) |
Disciplina | 616.97/5 |
Altri autori (Persone) |
BoyeJoyce I
GodefroySamuel Benrejeb |
Soggetto topico |
Food allergy - Prevention
Food industry and trade |
ISBN |
1-118-06028-8
1-282-70784-1 9786612707841 0-470-64458-3 0-470-64457-5 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY; CONTENTS; PREFACE; CONTRIBUTORS; GLOSSARY OF TERMS; PART I: FOOD ALLERGY AND THE CONSUMER; 1: IMMUNE-MEDIATED ADVERSE REACTIONS TO DIETARY PROTEINS; 2: PROTECTING FOOD-ALLERGIC CONSUMERS: MANAGING ALLERGENS ACROSS THE FOOD SUPPLY CHAIN; 3: CRITERIA TO DETERMINE PRIORITY ALLERGENS: TREE NUT ALLERGY REVIEW; 4: THE CANADIAN CRITERIA FOR THE ESTABLISHMENT OF NEW PRIORITY FOOD ALLERGENS: EVIDENCE FOR THE INCLUSION OF MUSTARD AND INSUFFICIENT EVIDENCES FOR GARLIC AND ONION AS PRIORITY ALLERGENS IN CANADA
PART II: GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL5: ALLERGEN MANAGEMENT AND CONTROL AS PART OF AGRICULTURAL PRACTICES; 6: PRINCIPLES AND PRACTICES FOR ALLERGEN MANAGEMENT AND CONTROL IN PROCESSING; 7: ALLERGEN MANAGEMENT AND CONTROL IN THE FOODSERVICE INDUSTRY; PART III: PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS; 8: PROCESSING FOODS FREE FROM DAIRY PROTEINS; 9: PROCESSING OF EGG-FREE FOODS; 10: FISH AND SHELLFISH ALLERGENS; 11: PROCESSING FOODS WITHOUT PEANUTS AND TREE NUTS; 12: PROCESSING GLUTEN-FREEFOODS; 13: PROCESSING FOODS WITHOUT SOYBEAN INGREDIENTS 14: MANUFACTURING A BISCUIT THAT DOES NOT USE MILK, EGGS, OR SOYBEANSPART IV: RISK ASSESSMENT AND RISK MANAGEMENT; 15: RISK ASSESSMENT FOR FOOD ALLERGY; 16: THE CHALLENGES OF PRECAUTIONARY LABELING; 17: CERTIFICATION PROGRAMS FOR FOODS LABELED AS "FREE FROM" SPECIFIC ALLERGENS; 18: EMERGING ALLERGENS AND THE FUTURE; 19: MANAGING RISKS AND PREVENTING FOOD ALLERGY INCIDENTS: A REGULATOR'S PERSPECTIVE; INDEX |
Record Nr. | UNINA-9910814923603321 |
New York, : Wiley, c2010 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Another person's poison : a history of food allergy / / Matthew Smith |
Autore | Smith Matthew <1973-> |
Pubbl/distr/stampa | New York : , : Columbia University Press, , [2015] |
Descrizione fisica | 1 online resource (307 p.) |
Disciplina | 616.97/5 |
Collana | Arts and traditions of the table : perspectives on culinary history |
Soggetto topico | Food allergy - History |
Soggetto genere / forma | Electronic books. |
ISBN | 0-231-53919-3 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Food allergy before allergy -- Anaphylaxis, allergy, and the food factor in disease -- Strangest of all maladies -- Panic? or the pantry? -- An immunological explosion? -- The problem with peanuts. |
Record Nr. | UNINA-9910461001403321 |
Smith Matthew <1973-> | ||
New York : , : Columbia University Press, , [2015] | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Another person's poison : a history of food allergy / / Matthew Smith |
Autore | Smith Matthew <1973-> |
Pubbl/distr/stampa | New York : , : Columbia University Press, , [2015] |
Descrizione fisica | 1 online resource (307 p.) |
Disciplina | 616.97/5 |
Collana | Arts and traditions of the table : perspectives on culinary history |
Soggetto topico | Food allergy - History |
ISBN | 0-231-53919-3 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Food allergy before allergy -- Anaphylaxis, allergy, and the food factor in disease -- Strangest of all maladies -- Panic? or the pantry? -- An immunological explosion? -- The problem with peanuts. |
Record Nr. | UNINA-9910797008503321 |
Smith Matthew <1973-> | ||
New York : , : Columbia University Press, , [2015] | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Another person's poison : a history of food allergy / / Matthew Smith |
Autore | Smith Matthew <1973-> |
Pubbl/distr/stampa | New York : , : Columbia University Press, , [2015] |
Descrizione fisica | 1 online resource (307 p.) |
Disciplina | 616.97/5 |
Collana | Arts and traditions of the table : perspectives on culinary history |
Soggetto topico | Food allergy - History |
ISBN | 0-231-53919-3 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Food allergy before allergy -- Anaphylaxis, allergy, and the food factor in disease -- Strangest of all maladies -- Panic? or the pantry? -- An immunological explosion? -- The problem with peanuts. |
Record Nr. | UNINA-9910823235903321 |
Smith Matthew <1973-> | ||
New York : , : Columbia University Press, , [2015] | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Food allergies / / Alice C. Richer |
Autore | Richer Alice C. |
Pubbl/distr/stampa | Westport, Connecticut ; ; London, [England] : , : Greenwood Press, , 2009 |
Descrizione fisica | 1 online resource (202 p.) |
Disciplina | 616.97/5 |
Collana | Biographies of Disease |
Soggetto topico | Food allergy |
Soggetto genere / forma | Electronic books. |
ISBN | 0-313-35273-9 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Cover; Contents; Tables and Figures; Series Foreword; Preface; Acknowledgments; Introduction; Chapter 1. When Foods Turn Deadly; Are Food Allergies on the Rise?; Immunology-The Science; The Human Immune System; Adverse Food Reactions-''True'' Allergy or Something Else?; Chapter 2. Are Foods the Problem?; Symptoms of ''True'' Food Allergies; Symptoms-Other Culprits; Making the Correct Diagnosis; Dubious Testing Methods; Chapter 3. Who's at Risk?; Genetics, Environment, or Something Else?; Research Efforts; Select Clinical Studies; Chapter 4. Managing Food Allergies in the Real World
Living with Food Allergies and HypersensitivitiesAvoidance Diets; Diet Guidelines; Less Common Allergies; Living with Nonallergic Food Hypersensitivities; Cross-Contamination; Chapter 5. It's an Emergency!; Treatment Options; Food Allergy Action Plan; Risks of Skin Exposures, Airborne Allergens, and Other Sources; Chapter 6. Living a ''Normal'' Life; Psychological Effects of Food Allergies; Coping Skills at Home; Managing the Supermarket; Restaurants; Traveling Tips; Schools; Chapter 7. Is There Any Hope?; Current Food Allergy Studies; Possible Treatments of the Future Food Allergy Research ResourcesQuestions and Answers; Appendix A: Nonallergenic Food Sources for Vitamins Found in Allergenic Foods; Appendix B: Nonallergenic Food Sources for Minerals Found in Allergenic Foods; Appendix C: Nonallergenic Food Sources for Macronutrients, Fiber, Flavonoids Found in Allergenic Foods; Appendix D: Resource List; Timeline; Glossary; A; B; C; D; E; F; G; H; I; L; M; N; O; P; R; S; T; U; V; Bibliography; Index; A; B; C; D; E; F; G; H; I; K; L; M; O; P; R; S; T; U; W |
Record Nr. | UNINA-9910455461703321 |
Richer Alice C. | ||
Westport, Connecticut ; ; London, [England] : , : Greenwood Press, , 2009 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Food allergies / / Alice C. Richer |
Autore | Richer Alice C. |
Pubbl/distr/stampa | Westport, Connecticut ; ; London, [England] : , : Greenwood Press, , 2009 |
Descrizione fisica | 1 online resource (202 p.) |
Disciplina | 616.97/5 |
Collana | Biographies of Disease |
Soggetto topico | Food allergy |
ISBN | 0-313-35273-9 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Cover; Contents; Tables and Figures; Series Foreword; Preface; Acknowledgments; Introduction; Chapter 1. When Foods Turn Deadly; Are Food Allergies on the Rise?; Immunology-The Science; The Human Immune System; Adverse Food Reactions-''True'' Allergy or Something Else?; Chapter 2. Are Foods the Problem?; Symptoms of ''True'' Food Allergies; Symptoms-Other Culprits; Making the Correct Diagnosis; Dubious Testing Methods; Chapter 3. Who's at Risk?; Genetics, Environment, or Something Else?; Research Efforts; Select Clinical Studies; Chapter 4. Managing Food Allergies in the Real World
Living with Food Allergies and HypersensitivitiesAvoidance Diets; Diet Guidelines; Less Common Allergies; Living with Nonallergic Food Hypersensitivities; Cross-Contamination; Chapter 5. It's an Emergency!; Treatment Options; Food Allergy Action Plan; Risks of Skin Exposures, Airborne Allergens, and Other Sources; Chapter 6. Living a ''Normal'' Life; Psychological Effects of Food Allergies; Coping Skills at Home; Managing the Supermarket; Restaurants; Traveling Tips; Schools; Chapter 7. Is There Any Hope?; Current Food Allergy Studies; Possible Treatments of the Future Food Allergy Research ResourcesQuestions and Answers; Appendix A: Nonallergenic Food Sources for Vitamins Found in Allergenic Foods; Appendix B: Nonallergenic Food Sources for Minerals Found in Allergenic Foods; Appendix C: Nonallergenic Food Sources for Macronutrients, Fiber, Flavonoids Found in Allergenic Foods; Appendix D: Resource List; Timeline; Glossary; A; B; C; D; E; F; G; H; I; L; M; N; O; P; R; S; T; U; V; Bibliography; Index; A; B; C; D; E; F; G; H; I; K; L; M; O; P; R; S; T; U; W |
Record Nr. | UNINA-9910780735103321 |
Richer Alice C. | ||
Westport, Connecticut ; ; London, [England] : , : Greenwood Press, , 2009 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Food allergies / / Alice C. Richer |
Autore | Richer Alice C |
Edizione | [1st ed.] |
Pubbl/distr/stampa | Santa Barbara, Calif. : , : Greenwood, , 2009 |
Descrizione fisica | 1 online resource (202 pages) |
Disciplina | 616.97/5 |
Collana | Biography of disease |
Soggetto topico | Food allergy |
ISBN |
979-84-00-65220-2
0-313-35273-9 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Cover; Contents; Tables and Figures; Series Foreword; Preface; Acknowledgments; Introduction; Chapter 1. When Foods Turn Deadly; Are Food Allergies on the Rise?; Immunology-The Science; The Human Immune System; Adverse Food Reactions-''True'' Allergy or Something Else?; Chapter 2. Are Foods the Problem?; Symptoms of ''True'' Food Allergies; Symptoms-Other Culprits; Making the Correct Diagnosis; Dubious Testing Methods; Chapter 3. Who's at Risk?; Genetics, Environment, or Something Else?; Research Efforts; Select Clinical Studies; Chapter 4. Managing Food Allergies in the Real World
Living with Food Allergies and HypersensitivitiesAvoidance Diets; Diet Guidelines; Less Common Allergies; Living with Nonallergic Food Hypersensitivities; Cross-Contamination; Chapter 5. It's an Emergency!; Treatment Options; Food Allergy Action Plan; Risks of Skin Exposures, Airborne Allergens, and Other Sources; Chapter 6. Living a ''Normal'' Life; Psychological Effects of Food Allergies; Coping Skills at Home; Managing the Supermarket; Restaurants; Traveling Tips; Schools; Chapter 7. Is There Any Hope?; Current Food Allergy Studies; Possible Treatments of the Future Food Allergy Research ResourcesQuestions and Answers; Appendix A: Nonallergenic Food Sources for Vitamins Found in Allergenic Foods; Appendix B: Nonallergenic Food Sources for Minerals Found in Allergenic Foods; Appendix C: Nonallergenic Food Sources for Macronutrients, Fiber, Flavonoids Found in Allergenic Foods; Appendix D: Resource List; Timeline; Glossary; A; B; C; D; E; F; G; H; I; L; M; N; O; P; R; S; T; U; V; Bibliography; Index; A; B; C; D; E; F; G; H; I; K; L; M; O; P; R; S; T; U; W |
Record Nr. | UNINA-9910821147003321 |
Richer Alice C | ||
Santa Barbara, Calif. : , : Greenwood, , 2009 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|