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Food Allergy. Adverse Reaction to Foods and Food Additives
Metcalfe, D. — Sampson, H. — Simon, R. — Lack, G.
5ª Edición Enero 2014
Inglés
Tapa dura
624 pags
1000 gr
22 x 28 x null cm
ISBN 9780470672556
Editorial WILEY
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Description
Edited by world-renowned experts in the field, Food Allergy covers pediatric and adult adverse reactions to foods and food additives in one comprehensive volume. Designed to be a practical, readable reference for use in the hospital or private practice setting, the text is organized into five sections covering basic and clinical perspectives of adverse reactions to food antigens; adverse reactions to food additives; and contemporary topics. Two chapters in the fifth edition are devoted to food biotechnology and genetic engineering.
Table of Contents
List of Contributors
Preface
Part 1: Adverse Reactions to Food Antigens: Basic Science
1 The mucosal immune system
Shradha Agarwal and Lloyd Mayer
2 The immunologic basis of IgE mediated reactions
Stephan C. Bischoff and Gernot Sellge
3 The Immunological Basis of Non-IgE Mediated Reactions
Ashraf Uzzaman and Hirsh D. Komarow
4 Food allergens – molecular and immunological characteristics
Heimo Breiteneder and E. N. Clare Mills
5 Biotechnology and Genetic Engineering
Gary A. Bannon, Jason M. Ward, Raymond C. Dobert, and Roy L. Fuchs
6 Food allergen thresholds of reactivity
Steve L. Taylor, Jonathan O’B. Hourihane and Joseph L. Baumert
7 Immunological Tolerance
Lauren Steele and M. Cecilia Berin
8 In vitro diagnostic methods in the Evaluation of food hypersensitivity
Robert Hamilton
Part 2: Adverse Reactions to Food Antigens: Clinical Science
9 Theories on the Increasing Prevalence of Food Allergy
Katrina J. Allen MD and Jennifer J. Koplin
10 The Spectrum of Allergic Reactions to Foods
Stacie M. Jones, A. Wesley Burks
11 Cutaneous reactions: Atopic Dermatitis and other IgE-and non-IgE- mediated skin reactions David M. Fleischer and Donald Y.M. Leung
12 Oral allergy syndrome
Julie Wang
13 The respiratory tract and food hypersensitivity
Graham Roberts
14 Anaphylaxis and food allergy
Hugh A. Sampson
15 Infantile Colic and Food Allergy
Ralf G. Heine, Clifford Hosking and David J. Hill
16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis
Amanda Muir and Chris A. Liacouras
17 Gluten-sensitive enteropathy
Alberto Rubio-Tapia, Joseph A. Murray
18 Food Protein-Induced Enterocolitis and Enteropathies
Jay A Lieberman and Anna Nowak-Wêgrzyn
19 Occupational reactions to Food Allergens
André Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew
Aresery, Samuel B. Lehrer
Part 3: Adverse Reactions to Foods: Diagnosis
20 IgE Tests: In Vitro Diagnosis
Kirsten Beyer
21 In vivo diagnosis: skin testing and challenge procedures
Scott H. Sicherer
22 Atopy Patch Testing for Food Allergies
Von Ta and Kari Nadeau
23 Elimination diets and oral food challenges
Scott H. Sicherer
24 General approach to diagnosing food allergy and the food allergy guidelines.
Jonathan O’B. Hourihane, Hugh A. Sampson
25 Hidden and cross-reacting food allergens
Scott H. Sicherer
26 Controversial Practices and Unproven Methods in Allergy
David R. Scott, Jennifer A. Namazy and Ronald A. Simon
Part 4: Adverse Reactions to Food Additives
27 Asthma and food additives
Robert K. Bush and Michelle Montalbano
28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food Additives
John V. Bosso and David M. Robertson
29 Sulfites
Steve L. Taylor, Robert K. Bush, Julie A. Nordlee
30 Monosodium glutamate
Katharine M. Woessner
31 Tartrazine, Azo and non-Azo Dyes
Donald D. Stevenson
32 Adverse reactions to the antioxidants butylated hydroxyanisole and butylated
hydroxytoluene
Richard W. Weber
33 Adverse reactions to benzoates and parabens
John M. Fahrenholz and Raymond M. Pongonis
34 Food colorings, sweeteners and flavors
Matthew J. Greenhawt, James L. Baldwin
Part 5: Contemporary Topics in Adverse Reactions to Foods
35 Pharmacologic Food Reactions
Timothy J. Franxman and James L. Baldwin
36 The Management of food allergy
Maria Laura Acebal, Anne Muñoz-Furlong and Hugh A. Sampson
37 The Natural History of Food Allergy
Robert A. Wood
38 Prevention of food allergy
Gideon Lack, George Du Toit
39 Diets and nutrition
Marion Groetch
40 Food toxicology
Steve L. Taylor
41 Seafood Toxins
Soheil Chegini and Dean D. Metcalfe
42 Neurologic reactions to foods and food additives
Richard W. Weber
43 Experimental approaches to the study of food allergy
M. Cecilia Berin and Madhan Masilamani
44 Food allergy: psychological considerations and quality of life
Ma. Lourdes B. de Asis and Ronald A. Simon
45 Foods and rheumatologic diseases
Lisa K. Stamp and Leslie G. Cleland
46 Approaches to therapy in development
Anna Nowak-Wêgrzyn and Hugh A. Sampson
Index
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