图书简介

List of Contributors Preface Part 1:  Adverse Reactions to Food Antigens:  Basic Science   1 The mucosal immune system Shradha Agarwal and Lloyd Mayer 2 The immunologic basis of IgE mediated reactionsStephan C. Bischoff and Gernot Sellge 3 The Immunological Basis of Non-IgE Mediated ReactionsAshraf Uzzaman and Hirsh D. Komarow 4 Food allergens - molecular and immunological characteristicsHeimo Breiteneder and E. N. Clare Mills 5 Biotechnology and Genetic EngineeringGary A. Bannon, Jason M. Ward, Raymond C. Dobert, and Roy L. Fuchs 6 Food allergen thresholds of reactivity Steve L. Taylor, Jonathan OB. Hourihane and Joseph L. Baumert 7 Immunological Tolerance Lauren Steele and M. Cecilia Berin 8 In vitro diagnostic methods in the Evaluation of food hypersensitivityRobert Hamilton Part 2: Adverse Reactions to Food Antigens: Clinical Science  9 Theories on the Increasing Prevalence of Food AllergyKatrina J. Allen MD and Jennifer J. Koplin 10 The Spectrum of Allergic Reactions to Foods Stacie M. Jones,  A. Wesley Burks 11 Cutaneous reactions: Atopic Dermatitis and other IgE-and non-IgE- mediated skin reactions David M. Fleischer and Donald Y.M. Leung 12 Oral allergy syndrome Julie Wang 13 The respiratory tract and food hypersensitivityGraham Roberts 14 Anaphylaxis and food allergy Hugh A. Sampson15 Infantile Colic and Food AllergyRalf G. Heine, Clifford Hosking and David J. Hill 16 Eosinophilic Esophagitis, Gastroenteritis, and ColitisAmanda Muir and Chris A. Liacouras 17 Gluten-sensitive enteropathy Alberto Rubio-Tapia, Joseph A. Murray 18 Food Protein-Induced Enterocolitis and Enteropathies  Jay A Lieberman and Anna Nowak-Wêgrzyn 19 Occupational reactions to Food Allergens André Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew Aresery, Samuel B. Lehrer Part 3: Adverse Reactions to Foods:  Diagnosis  20 IgE Tests: In Vitro Diagnosis Kirsten Beyer 21 In vivo diagnosis: skin testing and challenge procedures Scott H. Sicherer 22 Atopy Patch Testing for Food AllergiesVon Ta and Kari Nadeau 23 Elimination diets and oral food challengesScott H. Sicherer 24 General approach to diagnosing food allergy and the food allergy guidelines.Jonathan OB. Hourihane, Hugh A. Sampson 25 Hidden and cross-reacting food allergens Scott H. Sicherer 26 Controversial Practices and Unproven Methods in AllergyDavid R. Scott, Jennifer A. Namazy and Ronald A. Simon Part 4: Adverse Reactions to Food Additives  27 Asthma and food additives Robert K. Bush and Michelle Montalbano 28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food AdditivesJohn V. Bosso and David M. Robertson 29 Sulfites Steve L. Taylor, Robert K. Bush, Julie A. Nordlee 30 Monosodium glutamate Katharine M. Woessner31 Tartrazine, Azo and non-Azo Dyes Donald D. Stevenson 32 Adverse reactions to the antioxidants butylated hydroxyanisole and butylated hydroxytolueneRichard W. Weber 33 Adverse reactions to benzoates and parabens John M. Fahrenholz and Raymond M. Pongonis 34 Food colorings, sweeteners and flavors Matthew J. Greenhawt, James L. Baldwin Part 5: Contemporary Topics in Adverse Reactions to Foods  35 Pharmacologic Food ReactionsTimothy J. Franxman and James L. Baldwin 36 The Management of food allergy Maria Laura Acebal, Anne Muñoz-Furlong and Hugh A. Sampson 37 The Natural History of Food Allergy Robert A. Wood 38 Prevention of food allergy Gideon Lack, George Du Toit 39 Diets and nutrition Marion Groetch 40 Food toxicology Steve L. Taylor 41 Seafood ToxinsSoheil Chegini and Dean D. Metcalfe 42 Neurologic reactions to foods and food additivesRichard W. Weber 43 Experimental approaches to the study of food allergy M. Cecilia Berin and Madhan Masilamani 44 Food allergy: psychological considerations and quality of life Ma. Lourdes B. de Asis and Ronald A. Simon 45 Foods and rheumatologic diseasesLisa K. Stamp and Leslie G. Cleland 46 Approaches to therapy in developmentAnna Nowak-Wêgrzyn and Hugh A. Sampson Index

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