Food Allergy

Part 1 Introduction. Part 2 Adverse reactions to food antigens - basic science: mucosal immunity; mast cells; basophila and IgE; food antigens; antigen asbsorption; in vitro diagnostic methods in the evaluation of food hypersensitivity; oral challenge procedures. Part 3 Adverse reactions to food antigens - clinical science: immediate reactions to foods; eczema and food hypersensitivity; food-induced urticaria; the respiratory tract and food hypersensitivity; anaphylaxis and food hypersensitivity; eosinophilic gastroenteritis; food protein induced gastroenteropathy in infants and children; gluten-sensitive enteropathy; exercise and pressure-induced syndromes; occupational reactions to food allergies. Part 3 Adverse reactions to food additives: sulfites; monosodium glutamate; tartrazine; azo and non-azo dyes; adverse reactions to benzoates and parabens; urticaria, angioedema and nanphylaxia provoked by food additives; asthma and food additives. Part 4 Contemporary topics in adverse reactions to foods: pharmacologic properties of foods; natural history and prevention of food hypersensitivity; diets and nutrition; neurologic reactions to foods and food additives; food allergy - psychological considerations; connective tissue reactions to foods; unproven diagnostic and therapeutic techniques.