Food Allergy

Food Allergy aims to address the gap in research and literature on food allergy. Another objective of this book is to identity food allergens and provides patients with allergy a diet that is allergen-free, acceptable, and nourishing. This second edition of the book is organized into nine chapters. Several chapters from the first edition were extensive revised. These include Chapter 2 which deals with the tendency to consider all adverse reactions to foods as allergic reactions; Chapter 4 which present additions to the classification of food allergens listed in the first edition; Chapter 5 which focuses on the management of food allergy; and Chapter 9 which examines food allergy in infants. This book will be interest to medical professionals and others interested in understanding food allergy.

Preface to First Edition Preface to Second Edition Acknowledgments Chapter 1 Introduction History of Food Allergy Mechanism of Food Allergy Heredity of Food Allergy Incidence of AllergyChapter 2 Non Allergic Reactions to Foods Toxins Naturally Occurring in Foods Bacterial Food Poisoning Chapter 3 Manifestations of Food Allergy The Respiratory Tract Gastrointestinal Tract The Skin Systemic Reactions Genitourinary Tract Musculoskeletal System Nervous System Miscellaneous Allergic Manifestations Chapter 4 The Biological Classification of Foods Plant Foods Food Families Classification of Animal Foods Chapter 5 A Discussion of Individual FoodsChapter 6 Detection of Food Allergens The Essentials of Food Detection Elimination Diet Reactions to Drugs Chapter 7 Treatment of Food Allergy Tolerance Food Avoidance in the Various Allergic Disorders The Use of Drugs Chapter 8 Allergic CookeryChapter 9 Food Allergy in Infancy Manifestations Management Index