Adverse Reactions to Food: The Report of a British Nutrition Foundation Task Force

Continuing 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.Content: Chapter 1 Introduction and Definitions (pages 1–10): Chapter 2 The Immune System (pages 11–37): Chapter 3 Nutrition and the Immune System (pages 38–56): Chapter 4 Epidemiology of Food Intolerance and Food Allergy (pages 57–66): Chapter 5 Pre? and Postnatal Sensitisation to Foods (pages 67–76): Chapter 6 Common Food Allergies (pages 77–88): Chapter 7 Other Manifestations of Food Intolerances (pages 89–103): Chapter 8 Enzyme Defects and Food Intolerance (pages 104–111): Chapter 9 Coeliac Disease and Other Gluten Sensitive Disorders (pages 112–130): Chapter 10 Clinically Validated Diagnostic Tests and Non?Validated Procedures of Unproven Value (pages 131–137): Chapter 11 Diagnosis and Management of Food Intolerance by Diet (pages 138–151): Chapter 12 Food Allergens and the Food Industry (pages 152–164): Chapter 13 Immunomodulation of Food Allergies (pages 165–169): Chapter 14 Conclusions of the Task Force (pages 170–176): Chapter 15 Recommendations of the Task Force (pages 177–180): Chapter 16 Questions on Food Allergy and Intolerance (pages 181–188):

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