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Informationen zum Autor 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 Klappentext Food Allergy is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself as the comprehensive reference for those treating patients with food allergy or suspected allergy. This fifth edition has been thoroughly revised and updated. It is a practical, readable reference for use in the hospital or private practice setting. Each of the chapters is capable of standing alone, but when placed together they present a mosaic of the current ideas and research on adverse reactions to foods and food additives. The book covers basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives and contemporary topics, including a review of the approaches available for diagnosis. Food Allergy is directed toward clinicians, nutritionists and scientists interested in food reactions and will be an invaluable resource for all those working in this field. Zusammenfassung 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. Inhaltsverzeichnis List of Contributors, vii Preface, xi Abbreviations, xiii Part 1 Adverse Reactions to Food Antigens: Basic Science 1 The Mucosal Immune System, 3 Shradha Agarwal & Lloyd Mayer 2 The Immunological Basis of IgE-Mediated Reactions, 16 Stephan C. Bischoff & Gernot Sellge 3 The Immunological Basis of Non-IgE-Mediated Reactions, 31 Ashraf Uzzaman & Hirsh D. Komarow 4 Food Allergens-Molecular and Immunological Characteristics, 47 Heimo Breiteneder & E.N. Clare Mills 5 Biotechnology and Genetic Engineering, 68 Gary A. Bannon, Jason M. Ward, Raymond C. Dobert, & Roy L. Fuchs 6 Food Allergen Thresholds of Reactivity, 90 Steve L. Taylor, Jonathan O'B. Hourihane, & Joseph L. Baumert 7 Immunological Tolerance, 100 Lauren Steele & M. Cecilia Berin 8 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity, 110 Robert G. Hamilton Part 2 Adverse Reactions to Food Antigens: Clinical Science 9 Theories on the Increasing Prevalence of Food Allergy, 123 Katrina J. Allen & Jennifer J. Koplin 10 The Spectrum of Allergic Reactions to Foods, 134 Stacie M. Jones & A. Wesley Burks 11 Cutaneous Reactions: Atopic Dermatitis and Other IgE- and Non-IgE-Mediated Skin Reactions, 144 David M. Fleischer & Donald Y.M. Leung 12 Oral Allergy Syndrome, 158 Julie Wang 13 The Respiratory Tract and Food Hypersensitivity, 169 Graham Roberts 14 Anaphylaxis and Food Allergy, 178 Hugh A. Sampson 15 Infantile Colic and Food Allergy, 192 Ralf G. Heine & David J. Hill 16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis, 203 Amanda Muir & Chris A. Liacouras 17 Gluten-Sensitive Enteropathy, 217 Alberto Rubio-Tapia & Joseph A. Murray 18 Food Protein-Induced Enterocolitis and Enteropathies, 230
