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Food Allergy Adverse Reactions to Foods and Food Additives 4th Edition by Dean Metcalfe, Hugh Sampson, Ronald Simon 1444300075 9781444300079

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Food Allergy Adverse Reactions to Foods and Food Additives 4th Edition Dean D. Metcalfe Digital Instant Download

Author(s): Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon
ISBN(s): 9781444300079, 1444300075
Edition: 4
File Details: PDF, 5.96 MB
Year: 2008
Language: english
SKU: EB-1203086 Categories: , Tags: , ,

Food Allergy Adverse Reactions to Foods and Food Additives 4th Edition by Dean Metcalfe, Hugh Sampson, Ronald Simon – Ebook PDF Instant Download/Delivery: 1444300075, 9781444300079

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Product details:

ISBN 10: 1444300075 

ISBN 13: 9781444300079

Author: Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon

Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens.

Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.

Table of contents:

Chapter 1: Mucosal Immunity — Shradha Agarwal and Lloyd Mayer
Chapter 2: The Immunological Basis of IgE‐Mediated Reactions — Gernot Sellge and Stephan C. Bischoff
Chapter 3: The Immunologic Basis of Non‐IgE‐Mediated Reactions — Ashraf Uzzaman and Hirsh D. Komarow
Chapter 4: Food Allergens: Molecular and Immunological Characteristics — Heimo Breiteneder and E.N. Clare Mills
Chapter 5: Biotechnology and Genetic Engineering — Gary A. Bannon, James D. Astwood, Raymond C. Dobert and Roy L. Fuchs
Chapter 6: Food Allergen Thresholds of Reactivity — Steve L. Taylor and Jonathan O’B. Hourihane
Chapter 7: Development of Immunological Tolerance to Food Antigens — Bengt Bjorksten
Chapter 8: The Spectrum of Allergic Reactions to Foods — Stacie M. Jones and A. Wesley Burks
Chapter 9: Eczema and Food Hypersensitivity — David M. Fleischer and Donald Y. M. Leung
Chapter 10: Other IgE‐ and Non‐IgE‐Mediated Reactions of the Skin — Carsten Bindslev‐Jensen and Morten Osterballe
Chapter 11: Oral Allergy Syndrome — Julie Wang
Chapter 12: The Respiratory Tract and Food Hypersensitivity — Philippe A. Eigenmann and John M. James
Chapter 13: Anaphylaxis and Food Allergy — Hugh A. Sampson
Chapter 14: Infantile Colic and Food Allergy — Ralf G. Heine, David J. Hill and Clifford S. Hosking
Chapter 15: Eosinophilic Esophagitis, Gastroenteritis, and Colitis — James P. Franciosi, Jonathan E. Markowitz and Chris A. Liacouras
Chapter 16: Food Protein‐Induced Enterocolitis and Enteropathies — Anna Nowak‐Wegrzyn
Chapter 17: Gluten‐Sensitive Enteropathy — Alberto Rubio‐Tapia and Joseph A. Murray
Chapter 18: Occupational Reactions to Food Allergens — Maxcie Sikora, Andre Cartier, Matthew Aresery, Laurianne Wild and Samuel B. Lehrer
Chapter 19: In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity — Staffan Ahlstedt, Lars Soderstrom and Anita Kober
Chapter 20: In Vivo Diagnosis: Skin Testing and Challenge Procedures — Scott H. Sicherer
Chapter 21: IgE Tests: In Vitro Diagnosis — Kirsten Beyer
Chapter 22: Atopy Patch Testing — Bodo Niggemann
Chapter 23: Elimination Diets and Oral Food Challenges — Scott H. Sicherer
Chapter 24: General Approach to Diagnosis: IgE‐ and Non‐IgE‐Mediated Reactions — S. Allan Bock and Hugh A. Sampson
Chapter 25: Hidden and Cross‐Reacting Food Allergens — Scott H. Sicherer
Chapter 26: Controversial Practices and Unproven Methods in Allergy — Jennifer A. Namazy and Ronald A. Simon
Chapter 27: Asthma and Food Additives — Robert K. Bush and Michelle M. Montalbano
Chapter 28: Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives — John V. Bosso and Ronald A. Simon
Chapter 29: Sulfites — Steve L. Taylor, Robert K. Bush and Julie A. Nordlee
Chapter 30: Monosodium Glutamate — Katharine M. Woessner
Chapter 31: Tartrazine, Azo, and Non‐Azo Dyes — Donald D. Stevenson
Chapter 32: Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene — Richard W. Weber
Chapter 33: Adverse Reactions to Benzoates and Parabens — John M. Fahrenholz and Keegan M. Smith
Chapter 34: Food Colorings and Flavors — Matthew Greenhawt and James L. Baldwin
Chapter 35: Pharmacologic Food Reactions — Robert W. Keeton, James L. Baldwin and Andrew M. Singer
Chapter 36: The Management of Food Allergy — Anne Munoz‐Furlong and Hugh A. Sampson
Chapter 37: The Natural History of Food Allergy — Robert A. Wood
Chapter 38: Prevention of Food Allergy — Gideon Lack and George Du Toit
Chapter 39: Diets and Nutrition — Marion Groetch
Chapter 40: Food Toxicology — Steve L. Taylor
Chapter 41: Seafood Toxins — Soheil Chegini and Dean D. Metcalfe
Chapter 42: Neurological Reactions to Foods and Food Additives — Richard W. Weber
Chapter 43: Experimental Approaches to the Study of Food Allergy — M. Cecilia Berin
Chapter 44: Food Allergy: Psychological Considerations — Lourdes B. de Asis and Ronald A. Simon
Chapter 45: Foods and Rheumatological Diseases — Lisa K. Stamp and Leslie G. Cleland
Chapter 46: Therapeutic Approaches Under Development — Miae Oh, Hugh A. Sampson and Xiu‐Min Li
Chapter 47: Food‐Dependent Exercise‐ and Pressure‐Induced Syndromes — Adam N. Williams and Ronald A. Simon

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Tags: Dean Metcalfe, Hugh Sampson, Ronald Simon, Allergy