Food Allergy: Adverse Reaction to Foods and Food Additives

Food Allergy is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself as the comprehensive reference for those treating patients with food allergy or suspected allergy.

This fifth edition has been thoroughly revised and updated. It is a practical, readable reference for use in the hospital or private practice setting. Each of the chapters is capable of standing alone, but when placed together they present a mosaic of the current ideas and research on adverse reactions to foods and food additives.

The book covers basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives and contemporary topics, including a review of the approaches available for diagnosis. Food Allergy is directed toward clinicians, nutritionists and scientists interested in food reactions and will be an invaluable resource for all those working in this field.

Edited by

Dean D. Metcalfe
National Institute of Allergy and Infectious Diseases, National Institutes of Health,
Bethesda, MD, USA

Hugh A. Sampson
Jaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York,
NY, USA

Ronald A. Simon
Department of Molecular and Experimental Medicine, Scripps Research Institute,
La Jolla, CA, USA

Gideon Lack
Guy’s & St Thomas’ NHS Foundation Trust, St Thomas’
Hospital, London, UK