FOOD ALLERGY and INTOLERANCE

PART 1 - BASIC MECHANISMS

SECTION A - NORMAL STRUCTURE AND FUNCTION
SECTION B - SPECIALIZED CELLS AND SECRETIONS OF THE GUT
SECTION C - ANTIGEN HANDLING AND IMMUNE RESPONSE
SECTION D - MECHANISMS OF DAMAGE

PART 2 - FOOD COMPONENTS AND THEIR REACTIONS

SECTION A - EXAMPLES OF FOODS AS ALLERGENS
SECTION B - NON-ALLERGENIC EFFECTS OF FOOD

PART 3 - END-ORGAN EFFECT

SECTION A - RESPIRATORY TRACT
SECTION B - GASTROINTESTINAL TRACT
SECTION C - SKIN
SECTION D - CENTRAL NERVOUS SYSTEM
SECTION E - RHEUMATOLOGY
SECTION F - OTHER ORGANS

PART 4 - CLINICAL DIAGNOSIS OF FOOD ALLERGY AND INTOLERANCE

PART 5 - TREATMENT OF FOOD ALLERGY