Adverse Reactions to Food

ISBN-13: 9780632055470 / Angielski / Miękka / 2001 / 256 str.

British Nutrition Foundation; Judith Buttriss; Barbara Clayton

Opis

Continuing the exciting series of BNF Task Force Reports, Adverse Reactions to Foods covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. Chaired by Professor Dame Barbara Clayton, task force members have provided cutting edge information, which is a must-have reference for a whole range of professionals including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals.

Recenzje

"...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. Although a different author wrote each chapter, the skilful editing ensures that all the chapters are written in the same style." (Isabel Skypala, Journal of Human Nutrition & Dietetics, August 2002)

"Questions on food allergy and intolerance, plus the answers (this chapter alone makes the book valuable – the complex questions are answered in a language that all can understand and interpret).
A must–read for nutritionists, dieticians, medics and food scientists/technologists." (Food & Beverage Reporter 2004)

Spis treści

Foreword.

Terms of Reference.

Task Force Membership.

1 Introduction and Definitions.

2 The Immune System.

3 Nutrition and the Immune System.

4 Epidemiology of Food Intolerance and Food Allergy.

5 Pre– and Postnatal Sensitisation to Foods.

6 Common Food Allergies.

7 Other Manifestations of Food Intolerances.

8 Enzyme Defects and Food Intolerance.

9 Coeliac Disease and other Gluten Sensitive Disorders.

10 Clinically Validated Diagnostic Tests and Non–validated Procedures of Unproven Value.

11 Diagnosis and Management of Food Intolerance by Diet.

12 Food Allergens and the Food Industry.

13 Immunomodulation of Food Allergies.

14 Conclusions of the Task Force.

15 Recommendations of the Task Force.

16 Questions on Food Allergy and Intolerance.

Appendix 1 Food Additives.

Glossary.

Abbreviations.

References.

Index.

O autorze

Dr Judy Buttriss, British Nutrition Foundation, UK.

Blurb

This exciting and comprehensive book comprises the comprehensive and authoritative independent report of the British Nutrition Foundation′s Task Force Report on Adverse Reactions to Food. The Task Force was invited by the Council of the British Nutrition Foundation to review, analyse, report and make recommendations on adverse reactions to food.

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.

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. 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.