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Informationen zum Autor Systemic disease involves several parts of the body or the complete system. This comprehensive reference focuses on the specific neurologic aspects of systemic disease. Part 2 includes coverage of gastrointestinal/hepatobiliary, endocrinologic, and metabolic diseases and nutritional, environmental and hematologic disorders. Each chapter provides a complete introduction to the neurologic aspect and provides the best known diagnostic and treatment practices. The collection will be a valuable and trusted resource for clinical neurologists, research neurologists and neuroscientists and general medical professionals as a first stop for a comprehensive and focused review of the state of the art for understanding the neurologic impact of each covered disease. Klappentext Systemic disease involves several parts of the body or the complete system. This comprehensive reference focuses on the specific neurologic aspects of systemic disease. Part 2 includes coverage of gastrointestinal/hepatobiliary, endocrinologic, and metabolic diseases and nutritional, environmental and hematologic disorders. Each chapter provides a complete introduction to the neurologic aspect and provides the best known diagnostic and treatment practices. The collection will be a valuable and trusted resource for clinical neurologists, research neurologists and neuroscientists and general medical professionals as a first stop for a comprehensive and focused review of the state of the art for understanding the neurologic impact of each covered disease.
List of contents
Section 1: Food Allergy: causes, prevalence and impacts
Chapter 1: Living with Food Allergy: Cause for concern
Chapter 2: Which foods cause food allergy and how is food allergy treated?
Chapter 3: The Epidemiology of Food Allergy
Section 2: Allergen thresholds & risk assessment
Chapter 4: How to determine thresholds clinically
Chapter 5: Thresholds or "how much is too much"
Chapter 6: From hazard to risk - Assessing the risk
Section 3: Risk management of gluten
Chapter 7: Coeliac disease and risk management of gluten
Section 4: Practical food allergen risk management
Chapter 8: Food Allergen Risk Management in the Factory - from ingredients to products
Chapter 9: Managing food allergens. Case histories and how they were handled
Chapter 10: Catering - how to keep allergic customers happy and safe?
Chapter 11: Food Allergen Risk Management in the United States and Canada
Chapter 12: The importance of food allergy training for Environmental Health Service professionals
Chapter 13: Detecting and measuring allergens in food
Chapter 14: Effect of Processing on the Allergenicity of Foods
Chapter 15: Communication with Food Allergic Consumers: A Win-Win Experience
Chapter 16: May contain - to use or not?
Chapter 17: Regulatory Controls for Food Allergens
Chapter 18: Keeping updated
