Food Allergy: Adverse Reactions to Foods and Food Additives

Abstract

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.