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    "Food Allergy: Adverse Reactions to Foods and Food Additives" ed. by Dean D. Metcalfe

    Posted By: exLib
    "Food Allergy: Adverse Reactions to Foods and Food Additives" ed. by Dean D. Metcalfe

    "Food Allergy Adverse Reactions to Foods and Food Additives" ed. by Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon
    Fourth Edition
    BP | 2008 | ISBN: 1444300075 9781444300079 | 623 pages | PDF | 6 MB

    This book covers basic and clinical perspectives of adverse reactions to food antigens; adverse reactions to food additives; and contemporary topics. The book covers pediatric and adult adverse reactions to foods and food additives, stress efforts to place adverse reactions to foods and food additives on a sound scientific basis, select authors to present subjects on the basis of their acknowledged expertise and reputation, and reference each contribution thoroughly.

    The book is directed toward clinicians, nutritionists, and scientists interested in food reactions, and others interested in such reactions.

    Contents
    List of Contributors
    Preface
    Abbreviations
    PART 1 Adverse Reactions to Food Antigens: Basic Science
    1 Mucosal Immunity
    2 The Immunological Basis of IgE-Mediated Reactions
    3 The Immunologic Basis of Non-IgE-Mediated Reactions
    4 Food Allergens: Molecular and Immunological Characteristics
    5 Biotechnology and Genetic Engineering
    6 Food Allergen Thresholds of Reactivity
    7 Development of Immunological Tolerance to Food Antigens
    PART 2 Adverse Reactions to Food Antigens: Clinical Science
    8 The Spectrum of Allergic Reactions to Foods
    9 Eczema and Food Hypersensitivity
    10 Other IgE- and Non-IgE-Mediated Reactions of the Skin
    11 Oral Allergy Syndrome
    12 The Respiratory Tract and Food Hypersensitivity
    13 Anaphylaxis and Food Allergy
    14 Infantile Colic and Food Allergy
    15 Eosinophilic Esophagitis, Gastroenteritis, and Colitis
    16 Food Protein-Induced Enterocolitis and Enteropathies
    17 Gluten-Sensitive Enteropathy
    18 Occupational Reactions to Food Allergens
    PART 3 Adverse Reactions to Foods: Diagnosis
    19 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity
    20 In Vivo Diagnosis: Skin Testing and Challenge Procedures
    21 IgE Tests: In Vitro Diagnosis
    22 Atopy Patch Testing
    23 Elimination Diets and Oral Food Challenges
    24 General Approach to Diagnosis: IgE- and Non-IgE-Mediated Reactions
    25 Hidden and Cross-Reacting Food Allergens
    26 Controversial Practices and Unproven Methods in Allergy
    PART 4 Adverse Reactions to Food Additives
    27 Asthma and Food Additives
    28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives
    29 Sulfi tes
    30 Monosodium Glutamate
    31 Tartrazine, Azo, and Non-azo Dyes
    32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene
    33 Adverse Reactions to Benzoates and Parabens
    34 Food Colorings and Flavors
    PART 5 Contemporary Topics in Adverse Reactions to Foods
    35 Pharmacologic Food Reactions
    36 The Management of Food Allergy
    37 The Natural History of Food Allergy
    38 Prevention of Food Allergy
    39 Diets and Nutrition
    40 Food Toxicology
    41 Seafood Toxins
    42 Neurological Reactions to Foods and Food Additives
    43 Experimental Approaches to the Study of Food Allergy
    44 Food Allergy: Psychological Considerations
    45 Foods and Rheumatological Diseases
    46 Therapeutic Approaches Under Development
    47 Food-Dependent Exercise- and Pressure-Induced Syndromes
    APPENDIX: Allergen Avoidance Handouts
    Index

    with TOC BookMarkLinks