Food Allergy: Adverse Reactions to Foods & Food Additives,4/e > Respiratory Medicine

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.

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 University Health Sciences Center), and Samuel B.
Lehrer (Tulane University).
Part 3 Adverse Reactions to Foods: Diagnosis.
19 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity: Staffan Ahlstedt
(Karolinska Institute), Lars Soderstrom (Phadia AB), and Anita Kober (Phadia AB).
20 In Vivo Diagnosis: Skin Testing and Challenge Procedures: Scott H. Sicherer (The Elliot and
Roslyn Jaffe Food Allergy Institute).
21 IgE Tests: In Vitro Diagnosis: Kirsten Beyer (Klinik fuer Paediatrie m.S. Pneumologieund).
22 Atopy Patch Testing: Bodo Niggemann (University Children’s Hospital Charite, Berlin).
23 Elimination Diets and Oral Food Challenges: Scott H. Sicherer (The Elliot and Roslyn Jaffe Food
Allergy Institute).
24 General Approach to Diagnosis: IgE- and Non-IgE-Mediated Reactions: S. Allan Bock (University of
Colorado Health Sciences Center) and Hugh A. Sampson (Mount Sinai School of Medicine).
25 Hidden and Cross-Reacting Food Allergens: Scott H. Sicherer (The Elliot and Roslyn Jaffe Food
Allergy Institute).
26 Controversial Practices and Unproven Methods in Allergy: Jennifer A. Namazy (Scripps Clinic and
Research Foundation, La Jolla) and Ronald A. Simon (The Scripps Research Institute, La Jolla).
Part 4 Adverse Reactions to Food Additives.
27 Asthma and Food Additives: Robert K. Bush (University of Wisconsin-Madison) and Michelle M.
Montalbano (The Doctors Clinic, Bremerton, Washington).
28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives: John V. Bosso (Nyack
Hospital, New York Presbyterian Healthcare System) and Ronald A. Simon (The Scripps Research
Institute, La Jolla).
29 Sulfites: Steve L. Taylor (University of Nebraska), Robert K. Bush (University of Wisconsin-
Madison), and Julie A. Nordlee (University of Nebraska ? Lincoln).
30 Monosodium Glutamate: Katharine M. Woessner (Scripps Clinic and Green Hospital, La Jolla).
31 Tartrazine, Azo, and Non-azo Dyes: Donald D. Stevenson (Scripps Clinic and Green Hospital, La
Jolla).
32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene:
Richard W. Weber (University of Colorado Health Sciences Center).
33 Adverse Reactions to Benzoates and Parabens: John M. Fahrenholz (Vanderbilt University Medical
Center) and Keegan M. Smith (Vanderbilt University Medical Center).
34 Food Colorings and Flavors: Matthew Greenhawt (University of Michigan Medical School) and James
L. Baldwin (University of Michigan Medical School).
Part 5 Contemporary Topics in Adverse Reactions to Foods.
35 Pharmacologic Food Reactions: Robert W. Keeton Jr. (University of Michigan Medical School),
James L. Baldwin (University of Michigan Medical School), and Andrew M. Singer (University of
Michigan Medical School).
36 The Management of Food Allergy: Anne Munoz-Furlong (The Food Allergy & Anaphylaxis Network,
Fairfax) and Hugh A. Sampson (Mount Sinai School of Medicine).
37 The Natural History of Food Allergy: Robert A. Wood (Johns Hopkins University School of
Medicine).
38 Prevention of Food Allergy: Gideon Lack (King’s College London) and George Du Toit (King’s
College London).
39 Diets and Nutrition: Marion Groetch (Mount Sinai School of Medicine).
40 Food Toxicology: Steve L. Taylor (University of Nebraska).
41 Seafood Toxins: Soheil Chegini (Penn State Hershey Medical Center) and Dean D. Metcalfe
(National Institutes of Health, Bethesda).
42 Neurological Reactions to Foods and Food Additives: Richard W. Weber (University of Colorado
Health Sciences Center).
43 Experimental Approaches to the Study of Food Allergy: M. Cecilia Berin (Mount Sinai School of
Medicine).
44 Food Allergy: Psychological Considerations: Lourdes B. de Asis (Albert Einstein College of
Medicine) and Ronald A. Simon (The Scripps Research Institute, La Jolla).
45 Foods and Rheumatological Diseases: Lisa K. Stamp (University of Otago) and Leslie G. Cleland
(Royal Adelaide Hospital).
46 Therapeutic Approaches under Development: Miae Oh (The Mount Sinai School of Medicine), Hugh A.
Sampson (The Mount Sinai School of Medicine) and Xiu-Min Li (The Mount Sinai School of Medicine).
47 Food-Dependent Exercise- and Pressure-Induced Syndromes: Adam N. Williams (Scripps Clinic and
Green Hospital, La Jolla) and Ronald A. Simon (The Scripps Research Institute, La Jolla).
Appendix.
Index

등록된 상품문의

상품문의 쓰기 새 창 더보기

상품문의가 없습니다.