Adverse Reactions to Food - A British Nutrition Foundation Text

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Edited by Dr Judy Buttris

".. Some of the most eminent practitioners in the field have contributed to this book, it is no surprise that it is an excellent and very exhaustive resume of the topic."
Isabel Skypala, Journal of Human Nutrition & Dietetics, August 2002

Adverse Reactions to Food provides core information for a wide range of health professionals including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors), immunologists and all those involved in work on food allergens and intolerance.

About the book:

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.

Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, food science, public health, pharmacy, nursing and medicine.

Table of Contents:

Introductions and definitions; The immune system; Nutrition and the immune system; Epidemiology of food intolerance and food allergy; Pre- and postnatal sensitisation to foods; Common food allergies; Other manifestations of food intolerances; Enzyme defects and food intolerance; Coeliac disease and other gluten sensitive disorders; Clinically validated diagnostic tests and non-validated procedures of unproven value; Diagnosis and management of food intolerance by diet; Food allergens and the food industry; Immunomodulation of food allergies; Conclusions of the Task Force; Recommendations of the Task Force; Questions on food allergy and intolerance; Appendix; Glossary; Abbreviations.