Food Allergy News - Food Allergy: Adverse Reactions to Food and Food Additives

Title	Food Allergy: Adverse Reactions to Foods and Food Additives. Third Edition
Date of Publication	May 2003
Date Review was published on website	December 2003
Editors	Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon Each Chapter is written by an expert in the particular topic
Author's Background	Clinical Immunologists in the United States
Credibility of Information	The information is supported by scientific literature and is very accurate.
Target Audience	This book is targeted to health care professionals with a strong understanding of immunology. It summarizes the latest scientific findings related to the medical management of food allergy in both the pediatric and adult population. Brief information on dietary management is provided.
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. Development of Immunological Tolerance 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 Proctocolitis 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 and Drug Additives 24. Sulfites 25. Monosodium Glutamate 26. Tartrazine, Azo, and Non-Azo Dyes 27. Adverse Reactions to Butylated Hydroxytoluene and Butylated Hydroxyanisole 28. Adverse Reactions to Benzoates and Parabens 29. Food Colorings and Flavors Part 4: Contemporary Topics in Adverse Reactions to Foods 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. Unproven Diagnostic and Therapeutic Techniques 42. Future Approaches to Therapy
Strengths	This book is an essential reference for health professionals working with food allergy. After reading the book, a dietitian would have a strong understanding of the pathophysiology and medical management of food allergy. Information regarding prevention, diagnosis and management is included. The book is organized into clinically relevant chapters which assists the reader to quickly locate information when researching specific client cases. Extensive reference lists are provided for further details. Each chapter is written by a leading expert in the particular subject. Therefore, the information is accurate and current. The book has been well edited, and there is only minor overlap between chapters. Most of the chapters are clearly written with helpful diagrams to visually summarize the information. Each chapter finishes with a concluding paragraph which ties the information in the chapter together.
Weakness	A strong understanding of immunology is essential to get the most out of this book. (Suggested reference: How the Immune System Works, 2^nd Edition) The objective of this reference is to provide scientific information on the medical management of food allergies. Therefore, it is lacking in practical information or tools that would be directly helpful for client care. There are two very well written chapters on management of food allergies. However, these chapters are brief and there is not enough information for a dietitian to provide thorough information to the client. (Suggested references: a) Gluten-free Diet. Comprehensive Resource Guide b) Dietary Management of Food Allergies & Intolerances. A Comprehensive Guide Second edition)
Number of Pages	590 pages
Publisher	Blackwell Publishing
ISBN	0-632-04601-5
Where to purchase	Most online bookstores