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<p><i>List of Contributors, vii</i><br /> <br /> <i>Preface, xi</i></p> <p><i>Abbreviations, xiii</i></p> <p><b>Part 1 Adverse Reactions to Food Antigens: Basic Science</b></p> <p>1 The Mucosal Immune System, 3<br /> <i>Shradha Agarwal & Lloyd Mayer</i></p> <p>2 The Immunological Basis of IgE-Mediated Reactions, 16<br /> <i>Stephan C. Bischoff & Gernot Sellge</i></p> <p>3 The Immunological Basis of Non-IgE-Mediated Reactions, 31<br /> <i>Ashraf Uzzaman & Hirsh D. Komarow</i></p> <p>4 Food Allergens—Molecular and Immunological Characteristics, 47<br /> <i>Heimo Breiteneder & E.N. Clare Mills</i></p> <p>5 Biotechnology and Genetic Engineering, 68<br /> <i>Gary A. Bannon, Jason M. Ward, Raymond C. Dobert, & Roy L. Fuchs</i></p> <p>6 Food Allergen Thresholds of Reactivity, 90<br /> <i>Steve L. Taylor, Jonathan O’B. Hourihane, & Joseph L. Baumert</i></p> <p>7 Immunological Tolerance, 100<br /> <i>Lauren Steele & M. Cecilia Berin</i></p> <p>8 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity, 110<br /> <i>Robert G. Hamilton</i></p> <p><b>Part 2 Adverse Reactions to Food Antigens: Clinical Science</b></p> <p>9 Theories on the Increasing Prevalence of Food Allergy, 123<br /> <i>Katrina J. Allen & Jennifer J. Koplin</i></p> <p>10 The Spectrum of Allergic Reactions to Foods, 134<br /> <i>Stacie M. Jones & A. Wesley Burks</i></p> <p>11 Cutaneous Reactions: Atopic Dermatitis and Other IgE- and Non-IgE-Mediated Skin Reactions, 144<br /> <i>David M. Fleischer & Donald Y.M. Leung</i></p> <p>12 Oral Allergy Syndrome, 158<br /> <i>Julie Wang</i></p> <p>13 The Respiratory Tract and Food Hypersensitivity, 169<br /> <i>Graham Roberts</i></p> <p>14 Anaphylaxis and Food Allergy, 178<br /> <i>Hugh A. Sampson</i></p> <p>15 Infantile Colic and Food Allergy, 192<br /> <i>Ralf G. Heine & David J. Hill</i></p> <p>16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis, 203<br /> <i>Amanda Muir & Chris A. Liacouras</i></p> <p>17 Gluten-Sensitive Enteropathy, 217<br /> <i>Alberto Rubio-Tapia & Joseph A. Murray</i></p> <p>18 Food Protein-Induced Enterocolitis and Enteropathies, 230<br /> <i>Jay A Lieberman & Anna Nowak-Wegrzyn</i></p> <p>19 Occupational Reactions to Food Allergens, 245<br /> <i>Andre Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew Aresery, & Samuel B. Lehrer</i><br /> <br /> <b>Part 3 Adverse Reactions to Foods: Diagnosis</b></p> <p>20 IgE Tests: In Vitro Diagnosis, 269<br /> <i>Kirsten Beyer</i></p> <p>21 In Vivo Diagnosis: Skin Testing and Challenge Procedures, 278<br /> <i>Scott H. Sicherer</i></p> <p>22 Atopy Patch Testing for Food Allergies, 289<br /> <i>Von Ta & Kari Nadeau</i></p> <p>23 Elimination Diets and Oral Food Challenges, 296<br /> <i>Scott H. Sicherer</i></p> <p>24 General Approach to Diagnosing Food Allergy and the Food Allergy Guidelines, 306<br /> <i>Jonathan O’B. Hourihane & Hugh A. Sampson</i></p> <p>25 Hidden and Cross-Reacting Food Allergens, 316<br /> <i>Scott H. Sicherer</i></p> <p>26 Controversial Practices and Unproven Methods in Allergy, 328<br /> <i>David R. Scott, Jennifer A. Namazy, & Ronald A. Simon</i></p> <p><b>Part 4 Adverse Reactions to Food Additives</b></p> <p>27 Asthma and Food Additives, 341<br /> <i>Robert K. Bush & Michelle Montalbano</i></p> <p>28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food Additives, 346<br /> <i>John V. Bosso & David M. Robertson</i></p> <p>29 Sulfites, 361<br /> <i>Steve L. Taylor, Robert K. Bush, & Julie A. Nordlee</i></p> <p>30 Monosodium Glutamate, 375<br /> <i>Katharine M. Woessner</i></p> <p>31 Tartrazine, Azo, and Non-Azo Dyes, 384<br /> <i>Donald D. Stevenson</i></p> <p>32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene, 393<br /> <i>Richard W. Weber</i></p> <p>33 Adverse Reactions to Benzoates and Parabens, 402<br /> <i>Raymond M. Pongonis & John M. Fahrenholz</i></p> <p>34 Food Colorings and Flavors, 411<br /> <i>Matthew J. Greenhawt & James L. Baldwin</i></p> <p><b>Part 5 Contemporary Topics in Adverse Reactions to Foods</b></p> <p>35 Pharmacologic Food Reactions, 439<br /> <i>Timothy J. Franxman & James L. Baldwin</i></p> <p>36 The Management of Food Allergy, 452<br /> <i>Maria Laura Acebal, Anne Mu˜ noz-Furlong, & Hugh A. Sampson</i></p> <p>37 The Natural History of Food Allergy, 464<br /> <i>Robert A. Wood</i></p> <p>38 Prevention of Food Allergy, 475<br /> <i>Gideon Lack & George Du Toit</i></p> <p>39 Diets and Nutrition, 492<br /> <i>Marion Groetch</i></p> <p>40 Food Toxicology, 507<br /> <i>Steve L. Taylor</i></p> <p>41 Seafood Toxins, 518<br /> <i>Soheil Chegini, Sarah J. Austin, & Dean D. Metcalfe</i></p> <p>42 Neurologic Reactions to Foods and Food Additives 535<br /> <i>Richard W. Weber</i></p> <p>43 Experimental Approaches to the Study of Food Allergy, 547<br /> <i>M. Cecilia Berin & Madhan Masilamani</i></p> <p>44 Food Allergy: Psychological Considerations and Quality of Life, 556<br /> <i>Ma. Lourdes B. de Asis & Ronald A. Simon</i></p> <p>45 Foods and Rheumatologic Diseases, 568<br /> <i>Lisa K. Stamp & Leslie G. Cleland</i></p> <p>46 Approaches to Therapy in Development, 581<br /> <i>Anna Nowak-W_egrzyn & Hugh A. Sampson</i></p> <p>Index, 599</p>

"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."  (<i>Reference Reviews</i>, 1 April 2015)

<p>Edited by</p> <p><b>Dean D. Metcalfe</b><br /> National Institute of Allergy and Infectious Diseases, National Institutes of Health,<br /> Bethesda, MD, USA</p> <p><b>Hugh A. Sampson</b><br /> Jaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York,<br /> NY, USA</p> <p><b>Ronald A. Simon</b><br /> Department of Molecular and Experimental Medicine, Scripps Research Institute,<br /> La Jolla, CA, USA</p> <p><b>Gideon Lack</b><br /> Guy’s & St Thomas’ NHS Foundation Trust, St Thomas’<br /> Hospital, London, UK</p>

<p><i>Food Allergy</i> 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, <i>Food Allergy</i> has established itself as the comprehensive reference for those treating patients with food allergy or suspected allergy.</p> <p>This 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.</p> <p>The 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. <i>Food Allergy</i> is directed toward clinicians, nutritionists and scientists interested in food reactions and will be an invaluable resource for all those working in this field.</p>

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