Adverse Reactions to Food

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Автор: Dr Judith Buttriss

Название: Adverse Reactions to Food

Издательство: Blackwell Science

Год: 2002

Формат: PDF

Размер: 18,7 Мб

Язык: Английский

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The main focus of Adverse Reactions to Food is food intolerance (with brief coverage of food aversion and food poisoning). Chapters in the book are divided into sections. The first section considers the immune system, how nutrition influences immune functions, the epidemiology of food intolerance, non-immunological food intolerance and current thinking about sensitisation in early life. Following chapters cover specific forms of food intolerance, including lactose intolerance and coeliac disease, diagnosis and management and consumer issues such as labeling of allergens and the efforts of manufacturers to reduce cross contamination with allergens. The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues.