Food Allergy

Adverse Reactions to Foods and Food Additives

D. Metcalfe, H. Sampson, R. Simon (Autoren)

Buch | Hardcover

608 Seiten

1997 | 2nd Revised edition
Blackwell Science Inc. (Verlag)
978-0-86542-432-6 (ISBN)

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This text covers the topic of adult and paediatric allergic diseases with a scientific approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, and nutrition and food information. New to this edition is extensive information on food additives.

Part 1: Adverse Reactions to Food Antigens:; Basic Science; Mucosal Immunity; Mast Cells, Basophils and Immunoglobin E; Food Antigens; Food Biotechnology and genetic Engineering; Antigen Absorption; Oral Tolerance; Immune Responses to Food Antigens; In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity; In Vitro Diagnosis; Skin Testing and Oral Challenge Procedures; Part 2: Adverse Reactions to Food Antigens: Clinical Science; Immediate Reactions to Foods in Infants and Children; Food Allergy in Adults; Eczema and Food Hypersensitivity; Food-Induced Urticaria; Oral Allergy Syndrome; The Respiratory Tract and Food Hypersensitivity; Anaphylaxis and Food Allergy; Infantile Colic and Food Hypersensitivity; Eosinophilic Gastroenteritis; Food Protein-Induced Colitis and Gastroenteropathy in Infants and Children; Gluten-Sensitive Enteropathy (Celiac Disease); Exercise- and Pressure-Induced Syndromes; Occupational Reactions to Food Allergens; Part 3: Adverse Reactions to Food Additives:; Sulfites; Monosodium Glutamate; Tartrazine, Azo and Nonazo Dyes; Adverse Reactions to Benzoates and Parabens; Adverse Reactions to the Antioxidants Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT); Urticaria; Angoiedema, and Anaphylaxis Provoked by Food Additives; Asthma and Food Additives; Part 4: Contemporary Topics in Adverse Reactions to Foods:; Pharmacologic Food Reactions; The Management of Food Allergy; Natural History and Prevention of Food Hypersensitivity; Diets and Nutrition; Food Toxicology; Neurologic Reactions to Foods and Food Additives; Behavior and Adverse Food Reactions; Food allergy; Psychological Considerations; Connective Tissue Reactions to Foods; Unproved Diagnostic and Therapeutic Techniques.

Erscheint lt. Verlag	26.3.1997
Zusatzinfo	73
Verlagsort	Oxford
Sprache	englisch
Gewicht	1662 g
Themenwelt	Medizin / Pharmazie ► Medizinische Fachgebiete ► Dermatologie
ISBN-10	0-86542-432-2 / 0865424322
ISBN-13	978-0-86542-432-6 / 9780865424326
Zustand	Neuware