Food Allergy: Adverse Reactions to Foods and Food Additives » (REV)

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

Hugh A. Sampson, MD, Professor of Pediatrics and Immunobiology; Dean for Translational Biomedical Sciences; Chief of Pediatric Allergy and Immunology, Mount Sinai School of Medicine, New York, New York, USA.

Ronald A. Simon, MD, Head, Division of Allergy, Asthma, and Immunology; Adjunct Member, Department of Molecular and Experimental Medicine, The Scripps Research Institute, La Jolla, California.

Food Allergy has established itself as the comprehensive reference source on the topic – a "go-to" source for those treating patients with food allergy, or suspected allergy. This new edition will be an essential text for the clinician, nutritionist and scientist interested in food reactions.

As in the previous editions, Food Allergy will cover in one volume pediatric and adult adverse reactions to foods and food additives on a sound scientific basis. The book is organised into four sections with concise chapters and logical organization making it a practical, readable reference for use in the hospital or private practice setting.

The four sections cover basic and clinical perspectives of adverse reactions to food antigens; adverse reactions to food additives; and contemporary topics in adverse reactions to foods. This edition contains new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens.

Doody Review Services

Reviewer:Maxie Sikora, MD(Ochsner Clinic Foundation)
Description:This is the fourth edition of a comprehensive reference on food allergy that provides an excellent review of adverse reactions to foods and food additives as well as diagnostic criteria and treatment strategies.
Purpose:The purpose is to gain a general understanding of the background/etiology of adverse reactions to foods as well as to introduce contemporary topics encountered by physicians and nutritionists dealing with food-sensitized patients. The objectives are worthy considering there is growing recognition of adverse reactions to foods and food additives in the general population.
Audience:The book is written for pediatricians, nutritionists, general internists, family practitioners, and allergists.
Features:The five sections of the book cover basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives, and a variety of topics in adverse reactions to foods. This edition also reviews a variety of topics not only related to general food allergy, but also eosinophilia associated with foods, occupational exposure to food antigens, food biotechnology and genetic engineering, and toxin-related adverse food reactions. The most helpful topics are the specific treatments for food allergies, especially adequate nutritional considerations when food allergy limits certain important nutrients, as well as explanations of the different forms of testing involved in diagnosis.
Assessment:This excellent book covers a wide variety of topics pertinent to adverse reactions to foods. It contains an overview of information unparalleled by other books on general allergy or nutrition.

List of Contributors.

Preface.

Abbreviations.

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 Björkstén (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 (Hôpital 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), André Cartier (Hôpital du Sacré-Coeur de Montréal), 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 Söderström (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 Charité, 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 Muñoz-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