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Food Allergy: Adverse Reactions to Foods and Food Additives





203.52€ 183.17€
Desconto -10 %
ISBN - 9781405151290
Autor(es) - Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon (Editores)
Editora - Wiley-Blackwell
Ano de Edição -
N º de Páginas -


N º de páginas: 632

4ª Edição

Ano de Edição: 2008


Description

Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens.

Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.


Table of Contents

List of Contributors.
Preface.
Abbreviations.

Part 1 Adverse Reactions to Food Antigens: Basic Science
1 Mucosal Immunity.
2 The Immunological Basis of IgE-Mediated Reactions.
3 The Immunologic Basis of Non-IgE-Mediated Reactions.
4 Food Allergens: Molecular and Immunological Characteristics.
5 Biotechnology and Genetic Engineering.
6 Food Allergen Thresholds of Reactivity.
7 Development of Immunological Tolerance to Food Antigens.

Part 2 Adverse Reactions to Food Antigens: Clinical Science
8 The Spectrum of Allergic Reactions to Foods.
9 Eczema and Food Hypersensitivity.
10 Other IgE- and Non-IgE-Mediated Reactions of the Skin.
11 Oral Allergy Syndrome.
12 The Respiratory Tract and Food Hypersensitivity.
13 Anaphylaxis and Food Allergy.
14 Infantile Colic and Food Allergy.
15 Eosinophilic Esophagitis, Gastroenteritis, and Colitis.
16 Food Protein-Induced Enterocolitis and Enteropathies.
17 Gluten-Sensitive Enteropathy.
18 Occupational Reactions to Food Allergens.

Part 3 Adverse Reactions to Foods: Diagnosis
19 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity.
20 In Vivo Diagnosis: Skin Testing and Challenge Procedures.
21 IgE Tests: In Vitro Diagnosis.
22 Atopy Patch Testing.
23 Elimination Diets and Oral Food Challenges.
24 General Approach to Diagnosis: IgE- and Non-IgE-Mediated Reactions.
25 Hidden and Cross-Reacting Food Allergens.
26 Controversial Practices and Unproven Methods in Allergy.

Part 4 Adverse Reactions to Food Additives
27 Asthma and Food Additives.
28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives.
29 Sulfites.
30 Monosodium Glutamate.
31 Tartrazine, Azo, and Non-azo Dyes.
32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene.
33 Adverse Reactions to Benzoates and Parabens.
34 Food Colorings and Flavors.

Part 5 Contemporary Topics in Adverse Reactions to Foods
35 Pharmacologic Food Reactions.
36 The Management of Food Allergy.
37 The Natural History of Food Allergy.
38 Prevention of Food Allergy.
39 Diets and Nutrition.
40 Food Toxicology.
41 Seafood Toxins.
42 Neurological Reactions to Foods and Food Additives.
43 Experimental Approaches to the Study of Food Allergy.
44 Food Allergy: Psychological Considerations.
45 Foods and Rheumatological Diseases.
46 Therapeutic Approaches under Development.
47 Food-Dependent Exercise- and Pressure-Induced Syndromes.

Appendix.
Index

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