english version

The Health Professional's Guide to Food Allergies and Intolerances

The Health Professional's Guide to Food Allergies and Intolerances
Preț: 336,00 lei
Disponibilitate: în stoc la furnizor
ISBN: 978-0-88091-453-6
Anul publicarii: 2013
Pagini: 477


This comprehensive guide sheds light on the latest science behind food allergies and intolerances and offers practical guidance regarding their management. It includes symptoms, diagnosis and management of allergies and intolerances related to 24 foods and food components known to cause adverse reactions.
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Acknowledgments vii Preface ix Introduction xi

Part I. Food Allergies and Intolerances: Scientific Background 1


Chapter 1 Chapter 2 Chapter 3

Food Allergy: The Science 3 The Allergenic Potential of Foods 22 Food Intolerances 37

Part II. Determining the Offending Foods: Diagnosis 41

Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9

Symptoms of Food Allergy 43 Diagnosis of Food Allergy 56 Elimination Diets 73 Challenge Protocols 85 Maintenance Diets 92 Labeling of Foods 102

Part III. Management of Adverse Reactions to Specific
Foods and Food Components 109

Chapter 10 Chapter 11 Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 Chapter 17 Chapter 18

Milk Allergy 111 Lactose Intolerance 127 Egg Allergy 142 Wheat Allergy 153 Corn Allergy 162 Peanut Allergy 167 Allergy to Tree Nuts and Edible Seeds 178 Soy Allergy 184 Seafood Allergy 190


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iv Contents


Chapter 19

Chapter 20 Chapter 21 Chapter 22 Chapter 23 Chapter 24 Chapter 25 Chapter 26 Chapter 27 Chapter 28

Chapter 29 Chapter 30

Allergy to Multiple Foods: The Top Ten Allergens (Milk, Egg,
Wheat, Corn, Peanuts, Soy, Tree Nuts, Seeds, Shellfish, and Fish) 196

Yeast and Mold Allergy 200 Sulfite Sensitivity 205 Nickel Allergy 215 Disaccharide Intolerance 223 Fructose Intolerance 231 Benzoate Intolerance 239 Salicylate Intolerance 249 Intolerance of Tartrazine and Other Food Colors 264 Intolerance of Butylated Hydroxyanisole (BHA) and

Butylated Hydroxytoluene (BHT) 272 Nitrate and Nitrite Intolerance 275 Monosodium Glutamate (MSG) Sensitivity 282

Part IV. Conditions Associated with Specific Food Components 289

Chapter 31 Chapter 32 Chapter 33 Chapter 34

Histamine Sensitivity 291 Tyramine Sensitivity 305 Oral Allergy Syndrome 310 Latex Allergy and Latex-Fruit Syndrome 317

Part V. Selected Conditions Often Associated with
Adverse Reactions to Foods 325

Chapter 35 Chapter 36 Chapter 37 Chapter 38 Chapter 39 Chapter 40 Chapter 41

Eczema and Diet 327 Urticaria, Angioedema, and Diet 333 Asthma and Diet 342 Migraine and Diet 347 Eosinophilic Gastrointestinal Diseases 355 Food Protein–Induced Enteropathies 363 Celiac Disease (Gluten-Sensitive Enteropathy) 368

Part VI. Pediatric Food Allergy 375

Chapter 42 Chapter 43

Chapter 44

Food Allergy in Infancy and Early Childhood 377

Prevention and Management of Food
Allergy in Babies and Children 387

Identifying a Child’s Allergenic Foods 408

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Contents v


Part VII. Emerging Areas of Research in Adverse Reactions to Foods 415

Chapter 45 Chapter 46 Chapter 47

Glossary Index

Hyperactivity and Diet 417 Autism and Diet 426 Probiotics and Allergy 435

451 467

Also Available from the Academy of Nutrition and Dietetics

Visit the Academy’s online store (www. eatright. org/shop) to purchase a related package of downloadable client education materials, Food Allergies and Intoler- ances: Client Education Tools for Dietary Management, also by Janice Vickerstaff Joneja (available in 2013).

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