Food Allergy Adverse Reaction to Foods and Food Additives

by Metcalfe, Dean D.; Sampson, Hugh A.; Simon, Ronald A.; Lack, Gideon

• ISBN13: 9780470672556
• ISBN10: 0470672552
• Edition: 5th
• Format: Hardcover
• Copyright: 2014-01-28
• Publisher: Wiley-Blackwell

Summary

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.

Author Biography

Edited by

Dean D. Metcalfe
National Institute of Allergy and Infectious Diseases, National Institutes of Health,
Bethesda, MD, USA

Hugh A. Sampson
Jaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York,
NY, USA

Ronald A. Simon
Department of Molecular and Experimental Medicine, Scripps Research Institute,
La Jolla, CA, USA

Gideon Lack
Guy’s & St Thomas’ NHS Foundation Trust, St Thomas’
Hospital, London, UK

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-W?grzyn

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-W?grzyn and Hugh A. Sampson

Index