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. Content: Front Matter , Page iii Dedication , Page v Copyright , Page vi PREFACE TO FIRST EDITION , Pages ix-x PREFACE TO SECOND EDITION , Page xi ACKNOWLEDGMENTS , Page xiii 1 - INTRODUCTION , Pages 1-11 2 - NONALLERGIC REACTIONS TO FOODS , Pages 13-25 3 - MANIFESTATIONS OF FOOD ALLERGY , Pages 27-38 4 - BIOLOGICAL CLASSIFICATION OF FOODS , Pages 39-67 5 - A DISCUSSION OF INDIVIDUAL FOODS , Pages 69-152 6 - DETECTION OF FOOD ALLERGENS , Pages 153-164 7 - TREATMENT OF FOOD ALLERGY , Pages 165-169 8 - ALLERGIC COOKERY , Pages 171-196 9 - FOOD ALLERGY IN INFANCY , Pages 197-203 REFERENCES , Pages 205-213 INDEX , Pages 215-223