"Food Allergy: Adverse Reactions to Foods and Food Additives" ed. by Dean D. Metcalfe

This book covers basic and clinical perspectives of adverse reactions to food antigens; adverse reactions to food additives; and contemporary topics. The book covers pediatric and adult adverse reactions to foods and food additives, stress efforts to place adverse reactions to foods and food additives on a sound scientific basis, select authors to present subjects on the basis of their acknowledged expertise and reputation, and reference each contribution thoroughly.

The book is directed toward clinicians, nutritionists, and scientists interested in food reactions, and others interested in such reactions.

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 Skin
11 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 Diagnosis
22 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 Sulfi tes
30 Monosodium Glutamate
31 Tartrazine, Azo, and Non-azo Dyes
32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene
33 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 Diseases
46 Therapeutic Approaches Under Development
47 Food-Dependent Exercise- and Pressure-Induced Syndromes
APPENDIX: Allergen Avoidance Handouts
Index