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Food Allergy

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

ISBN13: 9781405151290

Publisher: Wiley Publishing, Inc.

Price: €165.00
Pages: 608
Edition: Hardcover
Publish date: Februar 2008

Part 1: Adverse Reactions to Food Antigens: Basic Science. 1. The mucosal immune system. 2. The immunologic basis of IgE-mediated reactions. 3. The immunologic basis of non-IgE mediated reactions. 4. Food antigens: characteristics and identification. 5. Food biotechnology and genetic engineering. 6. The epidemiology of immunologic reactions to foods. 7. Immunological tolerance. 8. In vitro diagnostic methods in the evaluation of food hypersensitivity. 9. In vivo diagnosis: skin testing and challenge procedures. Part 2: Adverse Reactions to Food Antigens: Clinical Science. 10. The spectrums of allergic reactions to foods. 11. Eczema and food hypersensitivity. 12. IgE mediated reactions to foods with the skin as a target: urticaria and angioedema. 13. The 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, gasteroenterocolitis, and colitis. 18. Food protein-induced enterocolitis, enteropathy, and proctocolitis. 19. Gluten-sensitive enteropathy. 20. Exercise- and pressure-induced syndromes. 21. Occupational hypersensitivity 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. Butylated hydroxytoluene and butylated hydroxyanisole (BHT and BHA). 28. Benzoates and parabens. 29. Food colorings, sweeteners and flavors. Part 4: Contemporary Topics in Adverse Reactions to Foods. 30. Reactions resulting from the pharmacologic actions of foods. 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 in the differential diagnosis of food allergy. 37. Neurological reactions to foods and food additives. 38. Experimental approaches to the study of food allergy. 39. Food allergy: psychological considerations. 40. Foods and rheumatologic diseases. 41. Unproven diagnostic and therapeutic techniques. 42. Approaches to therapy in development.