Food Allergy : Adverse Reactions to Foods and Food Additives

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.

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.