FOOD ALLERGY: ADVERSE REACTIONS TO FOODS & FOOD ADDITIVES

Blackwell is pleased to present the third edition of Food Allergy: Adverse Reactions to Foods and Food Additives. In keeping with the successful formula of the previous edition, this text covers the topic of adult and pediatric allergic diseases from a scientifically-based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on seafood toxins, food colorings and flavors, as well as hidden and cross-reacting food allergies.

TABLE OF CONTENTS

• Part 1: Adverse Reactions to Food Antigens: Basic Science
  • 1. Mucosal Immunity
  • 2. Immune Mechanisms in Food Induced Disease
  • 3. Food Antigens: Structure and Function
  • 4. Food Biotechnology and Genetic Engineering
  • 5. Safety Issues in Food Biotechnology
  • 6. Oral Tolerance: Immune Responses to Food Antigens
  • 7. In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity
  • 8. In Vivo Diagnosis: Skin Testing and Challenge Procedures
• Part 2: Adverse Reactions to Food Antigens: Clinical Science
  • 9. Immediate Reactions to Foods in Infants and Children
  • 10.Food Allergy in Adults
  • 11. Eczema and Food Hypersensitivity
  • 12.Food-Induced Urticaria and Angioedema
  • 13. Oral Allergy Syndrome
  • 14. The Respiratory Tract and Food Hypersensitivity
  • 15. Anaphylaxis and Food Allergy
  • 16. Infantile Colic and Food Hypersensitivity
  • 17. Eosinophilic Esophagitis, Gastroenteritis, Gastroenterocolitis, and Colitis
  • 18. Food-Protein Induced Enterocolitis, Enteropathy, and Proctitis
  • 19. Gluten-Sensitive Enteropathy
  • 20. Exercise-and Pressure-Induced Syndromes
  • 21. Occupational Reactions to Food Allergens
• Part 3: Adverse Reactions to Food Additives
  • 22. Asthma and Food Additives
  • 23. Urticaria, Angioedema and Anaphylaxis Provoked by Food Additives
  • 24. Sulfites
  • 25. Monosodium Glutamate
  • 26. Tartrazine, Azo, and Nonazo Dyes
  • 27. Adverse Reactions to Butylated Hydroxytoluene and Butylated Hydroxyanisole (BHA and BHT)
  • 28. Adverse Reactions to Benzoates and Parabens
  • 29. Food Colorings and Flavors
• Part 4: Contemporary Topics in Adverse Reactions to Food
  • 30. Pharmacologic Food Reactions
  • 31. Management of Food Allergy
  • 32. Natural History and Prevention of Food Hypersensitivity
  • 33. Diets and Nutrition
  • 34. Hidden and Cross Reacting Food Allergens
  • 35. Food Toxicology
  • 36. Seafood Toxins
  • 37. Neurologic Reactions to Foods and Food Additives
  • 38. Behavior and Adverse Food Reactions
  • 39. Food Allergy: Psychological Considerations
  • 40. Foods and Connective Tissue (Rheumatic) Diseases
  • 41. Unproved Diagnostic and Therapeutic Techniques
  • 42. Future Approaches to Therapy