Food Allergy

Dean D. Metcalfe, MD , Chief, Laboratory of Allergic Diseases, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, Maryland, USA. Hugh A. Sampson, MD , Professor of Pediatrics and Immunobiology; Dean for Translational Biomedical Sciences; Chief of Pediatric Allergy and Immunology, Mount Sinai School of Medicine, New York, New York, USA. Ronald A. Simon, MD , Head, Division of Allergy, Asthma, and Immunology; Adjunct Member, Department of Molecular and Experimental Medicine, The Scripps Research Institute, La Jolla, California.

List of Contributors. Preface. Abbreviations. Part 1 Adverse Reactions to Food Antigens: Basic Science. 1 Mucosal Immunity ( Shradha Agarwal and Lloyd Mayer ). 2 The Immunological Basis of IgE-Mediated Reactions ( Gernot Sellge and Stephan C. Bischoff ). 3 The Immunologic Basis of Non-IgE-Mediated Reactions ( Ashraf Uzzaman and Hirsh D. Komarow ). 4 Food Allergens: Molecular and Immunological Characteristics ( Heimo Breiteneder and E.N. Clare Mills ). 5 Biotechnology and Genetic Engineering ( Gary A. Bannon, James D. Astwood, Raymond C. Dobert, and Roy L. Fuchs ). 6 Food Allergen Thresholds of Reactivity ( Steve L. Taylor and Jonathan O'B. Hourihane ). 7 Development of Immunological Tolerance to Food Antigens ( Bengt Bjorksten ). Part 2 Adverse Reactions to Food Antigens: Clinical Science. 8 The Spectrum of Allergic Reactions to Foods ( Stacie M. Jones and A. Wesley Burks ). 9 Eczema and Food Hypersensitivity ( David M. Fleischer and Donald Y.M. Leung ). 10 Other IgE- and Non-IgE-Mediated Reactions of the Skin ( Carsten Bindslev-Jensen and Morten Osterballe ). 11 Oral Allergy Syndrome ( Julie Wang ). 12 The Respiratory Tract and Food Hypersensitivity ( Philippe A. Eigenmann and John M. James ). 13 Anaphylaxis and Food Allergy ( Hugh A. Sampson ). 14 Infantile Colic and Food Allergy ( Ralf G. Heine, David J. Hill, and Clifford S. Hosking ). 15 Eosinophilic Esophagitis, Gastroenteritis, and Colitis ( James P. Franciosi, Jonathan E. Markowitz, and Chris A. Liacouras ). 16 Food Protein-Induced Enterocolitis and Enteropathies ( Anna Nowak-Wegrzyn ). 17 Gluten-Sensitive Enteropathy ( Alberto Rubio-Tapia and Joseph A. Murray ). 18 Occupational Reactions to Food Allergens ( Maxcie Sikora, Andre Cartier, Matthew Aresery, Laurianne Wild, and Samuel B. Lehrer ). Part 3 Adverse Reactions to Foods: Diagnosis. 19 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity ( Staffan Ahlstedt, Lars Soderstrom, and Anita Kober ). 20 In Vivo Diagnosis: Skin Testing and Challenge Procedures ( Scott H. Sicherer ). 21 IgE Tests: In Vitro Diagnosis ( Kirsten Beyer ). 22 Atopy Patch Testing ( Bodo Niggemann ). 23 Elimination Diets and Oral Food Challenges ( Scott H. Sicherer ). 24 General Approach to Diagnosis: IgE- and Non-IgE-Mediated Reactions ( S. Allan Bock and Hugh A. Sampson ). 25 Hidden and Cross-Reacting Food Allergens ( Scott H. Sicherer ). 26 Controversial Practices and Unproven Methods in Allergy ( Jennifer A. Namazy and Ronald A. Simon ). Part 4 Adverse Reactions to Food Additives. 27 Asthma and Food Additives ( Robert K. Bush and Michelle M. Montalbano ). 28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives ( John V. Bosso and Ronald A. Simon ). 29 Sulfites ( Steve L. Taylor, Robert K. Bush, and Julie A. Nordlee ). 30 Monosodium Glutamate ( Katharine M. Woessner ). 31 Tartrazine, Azo, and Non-azo Dyes ( Donald D. Stevenson ). 32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene ( Richard W. Weber ). 33 Adverse Reactions to Benzoates and Parabens ( John M. Fahrenholz and Keegan M. Smith ). 34 Food Colorings and Flavors ( Matthew Greenhawt and James L. Baldwin ). Part 5 Contemporary Topics in Adverse Reactions to Foods. 35 Pharmacologic Food Reactions ( Robert W. Keeton Jr., James L. Baldwin, and Andrew M. Singer ). 36 The Management of Food Allergy ( Anne Munoz-Furlong and Hugh A. Sampson ). 37 The Natural History of Food Allergy ( Robert A. Wood ). 38 Prevention of Food Allergy ( Gideon Lack and George Du Toit ). 39 Diets and Nutrition ( Marion Groetch ). 40 Food Toxicology ( Steve L. Taylor ). 41 Seafood Toxins ( Soheil Chegini and Dean D. Metcalfe ). 42 Neurological Reactions to Foods and Food Additives ( Richard W. Weber ). 43 Experimental Approaches to the Study of Food Allergy ( M. Cecilia Berin ). 44 Food Allergy: Psychological Considerations ( Lourdes B. de Asis and Ronald A. Simon ). 45 Foods and Rheumatological Diseases ( Lisa K. Stamp and Leslie G. Cleland ). 46 Therapeutic Approaches under Development ( Miae Oh, Hugh A. Sampson and Xiu-Min Li ). 47 Food-Dependent Exercise- and Pressure-Induced Syndromes ( Adam N. Williams and Ronald A. Simon ). Appendix. Index.