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Food Allergy aims to address the gap in research and literature on food allergy. Another objective of this book is to identity food allergens and provides patients with allergy a diet that is allergen-free, acceptable, and nourishing.
This second edition of the book is organized into nine chapters. Several chapters from the first edition were extensive revised. These include Chapter 2 which deals with the tendency to consider all adverse reactions to foods as allergic reactions; Chapter 4 which present additions to the classification of food allergens listed in the first edition; Chapter 5 which focuses on the management of food allergy; and Chapter 9 which examines food allergy in infants. This book will be interest to medical professionals and others interested in understanding food allergy.
Preface to First Edition
Preface to Second Edition
Chapter 1 Introduction
History of Food Allergy
Mechanism of Food Allergy
Heredity of Food Allergy
Incidence of Allergy
Chapter 2 Non Allergic Reactions to Foods
Toxins Naturally Occurring in Foods
Bacterial Food Poisoning
Chapter 3 Manifestations of Food Allergy
The Respiratory Tract
Miscellaneous Allergic Manifestations
Chapter 4 The Biological Classification of Foods
Classification of Animal Foods
Chapter 5 A Discussion of Individual Foods
Chapter 6 Detection of Food Allergens
The Essentials of Food Detection
Reactions to Drugs
Chapter 7 Treatment of Food Allergy
Food Avoidance in the Various Allergic
The Use of Drugs
Chapter 8 Allergic Cookery
Chapter 9 Food Allergy in Infancy
- No. of pages:
- © Butterworth-Heinemann 1983
- 1st January 1983
- eBook ISBN:
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