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Informationen zum Autor Isabel Skypala , BSc Nutrition and Dietetics, PG Dip Allergy, RD, Specialist Allergy Dietitian, Director of Rehabilitation and Therapies, Royal Brompton & Harefield NHS Trust, and Honorary Senior Lecturer, Imperial College London, UK Carina Venter , BSc Dietetics, PG Dip Allergy, PhD, RD, Senior Allergy Dietitian, David Hide Asthma and Allergy Research Centre, Isle of Wight, and Senior Research Fellow, University of Portsmouth, UK Klappentext Specialist dietitians, Isabel Skypala and Carina Venter assemble a team of expert authors to separate fact from fiction and provide the reader with an authoritative and practical guide to handling the difficult issue of food hypersensitivity. Offering advice for treating children and adults in one book and written in an accessible style, the book is split into three main sections: Diagnosis Dietary management Allergy prevention and nutritional considerations This exceptional volume is essential reading for all dietitans, nutritionists, paediatricians, allergists, family practitioners, GPs, practice nurses, health visitors and other health care professionals who work in this area or have an interest in food allergy. The book is also an excellent reference for undergraduate and postgraduate students studying allergy, immunology or nutrition and dietetics. Libraries in all universities and research establishments where nutrition, dietetics, food science, medicine and health sciences are studied and taught should have copies of this important work on their shelves Zusammenfassung In this excellent new book! specialist dietitians Isabel Skypala and Carina Venter bring together a team of expert authors to separate fact from fiction and provide the reader with an authoritative and practical guide to diagnosing! managing and preventing food allergy and intolerance. Inhaltsverzeichnis Part One - Diagnosis 1. Introduction 1.1 Nomenclature 1.2 Classification 1.3 Symptoms associated with FHS 1.4 Prevalence 2. The role of food hypersensitivity in different conditions 2.1 Food Hypersensitivity and the Skin 2.2 The Role of Allergy and Intolerance in Respiratory Conditions 2.3 The Role of Allergy and Intolerance in Gastrointestinal Disorders 2.4 The Role of Allergy and Intolerance in Behavioural Disorders 2.5 The Role of Allergy and Intolerance in Neurological Disorders 2.6 Food Hypersensitivity and Musculo-skeletal Diseases 3. The Diagnosis of Food Hypersensitivity 3.1 Clinical History 3.2 Diagnostic tests 3.3 Complementary and Alternative Medicine 3.4 Diagnostic Exclusion Diets 3.5 Oral Food Challenges 4. Triggers of Food Hypersensitivity 4.1 Allergens and the immune system 4.2 Food allergen classes and nomenclature 4.3 How does a food allergen induce allergy? 4.4 Classification of food allergens 4.5 Advances in Food Allergen technology 4.6 Peanut Allergens 4.7 Food labelling Part Two - Dietary Management 5. Milk and Eggs 5.1 Cow's Milk 5.2 Egg Allergy 6. Seafood 6.1 Prevalence and natural course of the condition 6.2 Foods involved 6.3 Diagnosis 6.4 Avoidance 7. Fruits and vegetables 7.1 Prevalence and natural course of the condition 7.2 Foods involved in fruit and vegetable allergy 7.3 Presenting Symptoms and Diagnosis 7.4 Management 8. Peanuts, Legumes, Seeds and Tree Nuts 8.1 Peanuts 8.2 Other Legumes 8.3 Seeds 8.4 Tree nuts 9. Cereals 9.1 Coeliac Disease 9.2 Allergy to Wheat and other Cereals 10. Other causes of food hypersensitivity 10.1 Re...
