{"product_id":"food-allergy-isbn-9780470672556","title":"Food Allergy","description":"\u003cp\u003e\u003ci\u003eFood Allergy\u003c\/i\u003e is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, \u003ci\u003eFood Allergy\u003c\/i\u003e has established itself as the comprehensive reference for those treating patients with food allergy or suspected allergy.\u003c\/p\u003e \u003cp\u003eThis fifth edition has been thoroughly revised and updated. It is a practical, readable reference for use in the hospital or private practice setting. Each of the chapters is capable of standing alone, but when placed together they present a mosaic of the current ideas and research on adverse reactions to foods and food additives.\u003c\/p\u003e \u003cp\u003eThe book covers basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives and contemporary topics, including a review of the approaches available for diagnosis. \u003ci\u003eFood Allergy\u003c\/i\u003e is directed toward clinicians, nutritionists and scientists interested in food reactions and will be an invaluable resource for all those working in this field.\u003c\/p\u003e \u003cp\u003eList of Contributors, vii\u003cbr\u003e \u003cbr\u003e Preface, xi\u003c\/p\u003e \u003cp\u003eAbbreviations, xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1 Adverse Reactions to Food Antigens: Basic Science\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 The Mucosal Immune System, 3\u003cbr\u003e \u003ci\u003eShradha Agarwal \u0026amp; Lloyd Mayer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 The Immunological Basis of IgE-Mediated Reactions, 16\u003cbr\u003e \u003ci\u003eStephan C. Bischoff \u0026amp; Gernot Sellge\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 The Immunological Basis of Non-IgE-Mediated Reactions, 31\u003cbr\u003e \u003ci\u003eAshraf Uzzaman \u0026amp; Hirsh D. Komarow\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Food Allergens—Molecular and Immunological Characteristics, 47\u003cbr\u003e \u003ci\u003eHeimo Breiteneder \u0026amp; E.N. Clare Mills\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Biotechnology and Genetic Engineering, 68\u003cbr\u003e \u003ci\u003eGary A. Bannon, Jason M. Ward, Raymond C. Dobert, \u0026amp; Roy L. Fuchs\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Food Allergen Thresholds of Reactivity, 90\u003cbr\u003e \u003ci\u003eSteve L. Taylor, Jonathan O’B. Hourihane, \u0026amp; Joseph L. Baumert\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Immunological Tolerance, 100\u003cbr\u003e \u003ci\u003eLauren Steele \u0026amp; M. Cecilia Berin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity, 110\u003cbr\u003e \u003ci\u003eRobert G. Hamilton\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 Adverse Reactions to Food Antigens: Clinical Science\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9 Theories on the Increasing Prevalence of Food Allergy, 123\u003cbr\u003e \u003ci\u003eKatrina J. Allen \u0026amp; Jennifer J. Koplin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 The Spectrum of Allergic Reactions to Foods, 134\u003cbr\u003e \u003ci\u003eStacie M. Jones \u0026amp; A. Wesley Burks\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Cutaneous Reactions: Atopic Dermatitis and Other IgE- and Non-IgE-Mediated Skin Reactions, 144\u003cbr\u003e \u003ci\u003eDavid M. Fleischer \u0026amp; Donald Y.M. Leung\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Oral Allergy Syndrome, 158\u003cbr\u003e \u003ci\u003eJulie Wang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 The Respiratory Tract and Food Hypersensitivity, 169\u003cbr\u003e \u003ci\u003eGraham Roberts\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Anaphylaxis and Food Allergy, 178\u003cbr\u003e \u003ci\u003eHugh A. Sampson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Infantile Colic and Food Allergy, 192\u003cbr\u003e \u003ci\u003eRalf G. Heine \u0026amp; David J. Hill\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis, 203\u003cbr\u003e \u003ci\u003eAmanda Muir \u0026amp; Chris A. Liacouras\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Gluten-Sensitive Enteropathy, 217\u003cbr\u003e \u003ci\u003eAlberto Rubio-Tapia \u0026amp; Joseph A. Murray\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Food Protein-Induced Enterocolitis and Enteropathies, 230\u003cbr\u003e \u003ci\u003eJay A Lieberman \u0026amp; Anna Nowak-Wegrzyn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Occupational Reactions to Food Allergens, 245\u003cbr\u003e \u003ci\u003eAndre Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew Aresery, \u0026amp; Samuel B. Lehrer\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003ePart 3 Adverse Reactions to Foods: Diagnosis\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e20 IgE Tests: In Vitro Diagnosis, 269\u003cbr\u003e \u003ci\u003eKirsten Beyer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 In Vivo Diagnosis: Skin Testing and Challenge Procedures, 278\u003cbr\u003e \u003ci\u003eScott H. Sicherer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Atopy Patch Testing for Food Allergies, 289\u003cbr\u003e \u003ci\u003eVon Ta \u0026amp; Kari Nadeau\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23 Elimination Diets and Oral Food Challenges, 296\u003cbr\u003e \u003ci\u003eScott H. Sicherer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24 General Approach to Diagnosing Food Allergy and the Food Allergy Guidelines, 306\u003cbr\u003e \u003ci\u003eJonathan O’B. Hourihane \u0026amp; Hugh A. Sampson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25 Hidden and Cross-Reacting Food Allergens, 316\u003cbr\u003e \u003ci\u003eScott H. Sicherer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26 Controversial Practices and Unproven Methods in Allergy, 328\u003cbr\u003e \u003ci\u003eDavid R. Scott, Jennifer A. Namazy, \u0026amp; Ronald A. Simon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4 Adverse Reactions to Food Additives\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e27 Asthma and Food Additives, 341\u003cbr\u003e \u003ci\u003eRobert K. Bush \u0026amp; Michelle Montalbano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food Additives, 346\u003cbr\u003e \u003ci\u003eJohn V. Bosso \u0026amp; David M. Robertson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29 Sulfites, 361\u003cbr\u003e \u003ci\u003eSteve L. Taylor, Robert K. Bush, \u0026amp; Julie A. Nordlee\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30 Monosodium Glutamate, 375\u003cbr\u003e \u003ci\u003eKatharine M. Woessner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31 Tartrazine, Azo, and Non-Azo Dyes, 384\u003cbr\u003e \u003ci\u003eDonald D. Stevenson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene, 393\u003cbr\u003e \u003ci\u003eRichard W. Weber\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33 Adverse Reactions to Benzoates and Parabens, 402\u003cbr\u003e \u003ci\u003eRaymond M. Pongonis \u0026amp; John M. Fahrenholz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34 Food Colorings and Flavors, 411\u003cbr\u003e \u003ci\u003eMatthew J. Greenhawt \u0026amp; James L. Baldwin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5 Contemporary Topics in Adverse Reactions to Foods\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e35 Pharmacologic Food Reactions, 439\u003cbr\u003e \u003ci\u003eTimothy J. Franxman \u0026amp; James L. Baldwin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36 The Management of Food Allergy, 452\u003cbr\u003e \u003ci\u003eMaria Laura Acebal, Anne Mu˜ noz-Furlong, \u0026amp; Hugh A. Sampson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37 The Natural History of Food Allergy, 464\u003cbr\u003e \u003ci\u003eRobert A. Wood\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e38 Prevention of Food Allergy, 475\u003cbr\u003e \u003ci\u003eGideon Lack \u0026amp; George Du Toit\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e39 Diets and Nutrition, 492\u003cbr\u003e \u003ci\u003eMarion Groetch\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e40 Food Toxicology, 507\u003cbr\u003e \u003ci\u003eSteve L. Taylor\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e41 Seafood Toxins, 518\u003cbr\u003e \u003ci\u003eSoheil Chegini, Sarah J. Austin, \u0026amp; Dean D. Metcalfe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e42 Neurologic Reactions to Foods and Food Additives 535\u003cbr\u003e \u003ci\u003eRichard W. Weber\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e43 Experimental Approaches to the Study of Food Allergy, 547\u003cbr\u003e \u003ci\u003eM. Cecilia Berin \u0026amp; Madhan Masilamani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e44 Food Allergy: Psychological Considerations and Quality of Life, 556\u003cbr\u003e \u003ci\u003eMa. Lourdes B. de Asis \u0026amp; Ronald A. Simon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e45 Foods and Rheumatologic Diseases, 568\u003cbr\u003e \u003ci\u003eLisa K. Stamp \u0026amp; Leslie G. Cleland\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e46 Approaches to Therapy in Development, 581\u003cbr\u003e \u003ci\u003eAnna Nowak-W_egrzyn \u0026amp; Hugh A. Sampson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex, 599\u003c\/p\u003e \"Food Allergy: Adverse Reactions to Foods and Food Additives will be a welcome addition to libraries serving clinicians, nutritionists, dieticians and persons with food allergies or parents of children with food allergies.\"  (\u003ci\u003eReference Reviews\u003c\/i\u003e, 1 April 2015)  \u003cp\u003eEdited by\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDean D. Metcalfe\u003c\/b\u003e\u003cbr\u003e National Institute of Allergy and Infectious Diseases, National Institutes of Health,\u003cbr\u003e Bethesda, MD, USA\u003c\/p\u003e \u003cp\u003e\u003cb\u003eHugh A. Sampson\u003c\/b\u003e\u003cbr\u003e Jaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York,\u003cbr\u003e NY, USA\u003c\/p\u003e \u003cp\u003e\u003cb\u003eRonald A. Simon\u003c\/b\u003e\u003cbr\u003e Department of Molecular and Experimental Medicine, Scripps Research Institute,\u003cbr\u003e La Jolla, CA, USA\u003c\/p\u003e \u003cp\u003e\u003cb\u003eGideon Lack\u003c\/b\u003e\u003cbr\u003e Guy’s \u0026amp; St Thomas’ NHS Foundation Trust, St Thomas’\u003cbr\u003e Hospital, London, UK\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Allergy\u003c\/i\u003e is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, \u003ci\u003eFood Allergy\u003c\/i\u003e has established itself as the comprehensive reference for those treating patients with food allergy or suspected allergy.\u003c\/p\u003e \u003cp\u003eThis fifth edition has been thoroughly revised and updated. It is a practical, readable reference for use in the hospital or private practice setting. Each of the chapters is capable of standing alone, but when placed together they present a mosaic of the current ideas and research on adverse reactions to foods and food additives.\u003c\/p\u003e \u003cp\u003eThe book covers basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives and contemporary topics, including a review of the approaches available for diagnosis. \u003ci\u003eFood Allergy\u003c\/i\u003e is directed toward clinicians, nutritionists and scientists interested in food reactions and will be an invaluable resource for all those working in this field.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989225652453,"sku":"NP9780470672556","price":271.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470672556.jpg?v=1761783280","url":"https:\/\/k12savings.com\/products\/food-allergy-isbn-9780470672556","provider":"K12savings","version":"1.0","type":"link"}