• Nutrition Books

Basic science begins with overview chapters on immunology of particular relevance to the gastrointestinal tract as a target organ in allergic reactions and the properties that govern reactions initiated at this site. Included are chapters relating to biotechnology and to thresholds or reactivity. This is followed by chapters reviewing the clinical science of adverse reactions to food antigens from the oral allergy syndrome to anaphylaxis. The section on diagnosis of adverse reactions to foods constitutes a review of the approaches available for diagnosis; and their strengths and weaknesses. Adverse reactions to food additives include chapters addressing specific clinical reactions and reactions to specific agents. The final section on contemporary topics includes discussions of the pharmacologic properties of food, the history and prevention of food allergy, diets and nutrition, neurologic reactions to foods and food additives, psychological considerations and adverse reactions to sea-food toxins.