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By Jonathan Brostoff, MA, DM, DSc(Med), FRCP, FRCPath, Professor Emeritus of Allergy and Environmental Health, King's College London, London, UK Stephen Challacombe, PhD, BDS, FRCPath, FDSRCSE, FMedSci, Head, Division of Oral Medicine and Pathology, Microbiology and Immunology, Guy's Hospital, London, UK
Description The 2nd Edition of FOOD ALLERGY AND INTOLERANCE is the definitive guide to this subject. In the 15 years since the first edition was published,
the subject has become the focus of intense public interest. This interest has led to unprecedented growth in the field with new evidence
and practices constantly being introduced. This latest edition encompasses the rigor and depth of the first but is updated with the new
advances in the field, resulting in 40% entirely new material.
Part I: Basic Mechanisms Section A: Normal Structure and Function
1. The structure and organization of lymphoid
tissue in the gut 2. Basic function of the gut 3. Adhesion molecules and circulation and differentiation of lymphocytes in GALT
and mammary glands 4. Innervation of mucosal lymphoid tissue and effect of neuropeptides release
Section B: Specialized
Cells and Secretions of the Gut
5. Gut associated macrophages 6. Intestinal mast cells 7. The mucosal T cell and natural
killer cells 8. Narural Killer cells and aspects of intestinal immunity 9. The mucosal B cell and its functions 10. Enterocytes 11.
Mucosal antibodies and induction of the immunoglobulin A response 12. The composition and function of the mucus barrier in the gastrointestinal
tract
Section C: Antigen Handling and Immune Response
13. Role of mucosal barrier in antigen handling by the
gut 14. Immunodeficiency and antigen exclusion 15. Causes and consequences of altered gut permeability 16. Oral tolerance: Probable
mechanisms and possible therapeutic applications
Section D: Mechanisms of Damage
17. Intestinal Pathogenic correlates
of clinical food allergic disorders 18. Animal models of food sensitivity 19. Immunologically medicated damage of the gut 20.
Non – immune damage to the gut 21. Mediators in food allergy 22. Diet and the metabolism of intestinal bacteria 23. Infections
of the gastrointestinal tract and food tolerance 24. Is there an allergic and fermentive gut condition, and does it relate to Candida 25.
Enzyme deficiency
Part II: Food Components and Their Reactions Section A: Examples of Foods as Allergens
26.
Nutritional effects on human immune function 27. Food as allergens 28. Acute Allergic reactions to foods and cross reactivity between
foods 29. Fish Allergy and the codfish allergen model 30. Cow' milk and breast milk
Section B: Non-Allergenic Effects
of Food
31. Pharmacological actions of food and drink 32. Food chemicals and their elimination 33. Exorphins and other
biologically active peptides derived form diet 34. Dietary lections and disease
Part III: End-Organ Effect Section
A: Respiratory Tract
35. Phinitis and secretory otitis media and sinus disease caused by food allergy 36. Food induced
asthma 37. Alveolitis
Section B: Gastrointestinal Tract
38. Intestinal manifestation of food allergy and intolerance 39.
Oral manifestation of food allergy and intolerance 40. Gluten toxicity in coeliac disease 41. Irritable bowel syndrome, Crohn's
disease and ulcerative colitis 42. Pediatric gastrointestinal food-allergic disease
Section C: Skin
43. Atopic
eczema 44. Food intolerance in uticaria and angio – edema and urticuarial Vasculitis 45. Skin contact reactions to foods and spices 46.
Dermatitis herpetiformis
Section D: Central Nervous System
47. Effects of food on the central nervous system 48.
Psychological aspects of food intolerance 49. Psychologization of illness 50. Food allergy and the central nervous system in childhood 51.
The Hyper Kinetic syndrome 52. The Potential role of trace elements in child hyper kinetic disorders 53. Food addiction and criminal
behavior
Section E: Rheumatology
54. Joints and connective tissue damage 55. Ankylosing spondylitis and diet
Section
G: Other Organs
56. Food sensitivity: The kidney and bladder 57. Cardiovascular disease in response to food and chemical 58.
Historical perspectives: clinical presentations, pathogenesis and diagnosis of food hypersensitivities 59. Elimination diets as a
diagnostic tool 60. Food allergy/sensitivity diagnosed by skin testing 61. Laboratory diagnosis of food intolerance 62. Diagnosis
of gastrointestinal food allergic disease in children 63. Diagnosis of gastrointestinal food allergy and intolerance in adults 64.
Non-immunological adverse reactions to food 65. Hyperventilation and allergy 66. Practical application and hazards of dietary management
in food intolerance
Part V: Treatment of Food Allergy
67. Drug treatment of food allergy and intolerance 68.
The contribution of an environmental unit to the diagnosis and management of chronic symptoms 69. Enzyme – potentated desensitization 70.
Prevention of food allergy in infants and children
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