Food Allergy: Adverse Reactions to Food and Food Additives - Couverture rigide

Metcalfe, D.; Sampson, H.; Simon, R.

Couverture rigide

ISBN 10 : 0632046015 ISBN 13 : 9780632046010

Editeur : Blackwell Science Inc., 2003

Synopsis

Blackwell is pleased to present the third edition of Food Allergy: Adverse Reactions to Foods and Food Additives. In keeping with the successful formula of the previous edition, this text covers the topic of adult and pediatric allergic diseases from a scientifically-based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on seafood toxins, food colorings and flavors, as well as hidden and cross-reacting food allergies.

A propos du livre

Quatrième de couverture

Food Allergy has established itself as the comprehensive reference source on the topic – a "go–to" source for those treating patients with food allergy, or suspected allergy. This new edition will be an essential text for the clinician, nutritionist and scientist interested in food reactions. As in the previous editions, Food Allergy will cover in one volume pediatric and adult adverse reactions to foods and food additives on a sound scientific basis. The book is organised into four sections with concise chapters and logical organization making it a practical, readable reference for use in the hospital or private practice setting. The four sections cover basic and clinical perspectives of adverse reactions to food antigens; adverse reactions to food additives; and contemporary topics in adverse reactions to foods. This edition contains new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens.

Revue de presse

"A practical readable reference for use in the hospital or private practice setting." ( Food Science and Technology Abstracts , 2009) “This excellent book covers a wide variety of topics pertinent to adverse reactions to foods. It contains an overview of information unparalleled by other books on general allergy or nutrition.” ( Pediatrics , March 2009) “ Food Allergy offers a rational, evidence–based analysis of current knowledge and is a must read for allergy/immunology physicians in practice, primary care physicians, and others who wish to improve their ability to address patient concerns about adverse reactions to foods.” ( JAMA, Journal of the AMA , February, 2009) “Provides an excellent review of adverse reactions to foods and food additives as well as diagnostic criteria and treatment strategies. Contains an overview of information unparalleled by other books on general allergy or nutrition.” ( Doody′s Reviews )

Détails de l'édition

• Éditeur: Blackwell Science Inc.
• Date d'édition: 2003
• Langue: anglais
• ISBN 10: 0632046015
• ISBN 13: 9780632046010
• Reliure: Relié
• Numéro d'édition: 3
• Nombre de pages: 608
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible