Food Allergy: Adverse Reactions to Foods and Food Additives 4/e

Applying a scientific approach this unique book covers both pediatric and adult adverse reactions
to foods and food additives. Following the successful formula of the previous editions, Food
Allergy has established itself asthe comprehensive reference for those treating patients with food
allergy or suspected allergy. The book has been thoroughly revised and updated presenting new
chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches
to therapy and hidden food allergens.




Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each
chapter. Displayed in a logical manner the book is a practical, readable reference for use in the
hospital or private practice setting.

차 례
Part 1 Adverse Reactions to Food Antigens: Basic Science.

1 Mucosal Immunity: Shradha Agarwal (Mount Sinai School of Medicine) and Lloyd Mayer (Mount Sinai
School of Medicine).

2 The Immunological Basis of IgE-Mediated Reactions: Gernot Sellge (Institut Pasteur) and Stephan
C. Bischoff (University of Hohenheim).

3 The Immunologic Basis of Non-IgE-Mediated Reactions: Ashraf Uzzaman (National Institute of
Allergy and Infectious Diseases) and Hirsh D. Komarow (National Institute of Allergy and Infectious
Diseases).

4 Food Allergens: Molecular and Immunological Characteristics: Heimo Breiteneder (Medical
University of Vienna) and E.N. Clare Mills (Institute of Food Research, Norwich Research Park).

5 Biotechnology and Genetic Engineering: Gary A. Bannon (Regulatory Product Characterization
Organization, Monsanto), James D. Astwood (ConAgra Foods), Raymond C. Dobert (Oilseeds Regulatory
Affairs, Monsanto), and Roy L. Fuchs (Regulatory Sciences and Regulatory Affairs, Monsanto).

6 Food Allergen Thresholds of Reactivity: Steve L. Taylor (University of Nebraska) and Jonathan O’
B. Hourihane (Cork University Hospital).

7 Development of Immunological Tolerance to Food Antigens: Bengt Bjorksten (Karolinska Institute).

Part 2 Adverse Reactions to Food Antigens: Clinical Science.

8 The Spectrum of Allergic Reactions to Foods: Stacie M. Jones (University of Arkansas for Medical
Sciences and Arkansas Children’s Hospital) and A. Wesley Burks (Duke University Medical Center).

9 Eczema and Food Hypersensitivity: David M. Fleischer (University of Colorado Health Sciences
Center) and Donald Y.M. Leung (University of Colorado Health Sciences Center).

10 Other IgE- and Non-IgE-Mediated Reactions of the Skin: Carsten Bindslev-Jensen (Odense
University Hospital) and Morten Osterballe (Odense University Hospital).

11 Oral Allergy Syndrome: Julie Wang (Mount Sinai School of Medicine).

12 The Respiratory Tract and Food Hypersensitivity: Philippe A. Eigenmann (Hopital des Enfants,
Geneva) and John M. James (University of Arkansas for Medical Sciences and Arkansas Children’s
Hospital).

13 Anaphylaxis and Food Allergy: Hugh A. Sampson (Mount Sinai School of Medicine).

14 Infantile Colic and Food Allergy: Ralf G. Heine (Royal Children’s Hospital, Melbourne), David
J. Hill (Royal Children’s Hospital, Melbourne), and Clifford S. Hosking (Royal Children’s
Hospital, Melbourne).

15 Eosinophilic Esophagitis, Gastroenteritis, and Colitis: James P. Franciosi (The Children’s
Hospital of Philadelphia), Jonathan E. Markowitz (Greenville Hospital System University Medical
Center), and Chris A. Liacouras (The Children’s Hospital of Philadelphia).

16 Food Protein-Induced Enterocolitis and Enteropathies: Anna Nowak-Wegrzyn (Mount Sinai School of
Medicine).

17 Gluten-Sensitive Enteropathy: Alberto Rubio-Tapia (Mayo Clinic) and Joseph A. Murray (Mayo
Clinic).

18 Occupational Reactions to Food Allergens: Maxcie Sikora (Tulane University Health Sciences
Center), Andre Cartier (Hopital du Sacre-Coeur de Montreal), Matthew Aresery (Allergy and Asthma
Associates of Maine), Laurianne Wild (Tulane Universi