Food Allergy: Adverse Reaction to Foods and Food Additives

Edited by world-renowned experts in the field, Food Allergy covers pediatric and adult adverse reactions to foods and food additives in one comprehensive volume. Designed to be a practical, readable reference for use in the hospital or private practice setting, the text is organized into five sections covering basic and clinical perspectives of adverse reactions to food antigens; adverse reactions to food additives; and contemporary topics. Two chapters in the fifth edition are devoted to food biotechnology and genetic engineering.

Nyckelord: Allergy, Food Allergy, Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon, Gideon Lack, adverse reactions to food antigens, adverse reactions to food additives, contemporary topics, gastrointestinal tract as a target organ in allergic reactions, biotechnology, genetic engineering