TABLE OF CONTENTS
Part 1: Adverse Reactions to Food Antigens: Basic Science
Mucosal Immunity
Immune Mechanisms in Food Induced Disease
Food Antigens: Structure and Function
Food Biotechnology and Genetic Engineering
Safety Issues in Food Biotechnology
Oral Tolerance: Immune Responses to Food Antigens
In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity
In Vivo Diagnosis: Skin Testing and Challenge Procedures
Part 2: Adverse Reactions to Food Antigens: Clinical Science
9. Immediate Reactions to Foods in Infants and Children
10.Food Allergy in Adults
11. Eczema and Food Hypersensitivity
12.Food-Induced Urticaria and Angioedema
13. Oral Allergy Syndrome
14. The Respiratory Tract and Food Hypersensitivity
15. Anaphylaxis and Food Allergy
16. Infantile Colic and Food Hypersensitivity
17. Eosinophilic Esophagitis, Gastroenteritis, Gastroenterocolitis, and Colitis
18. Food-Protein Induced Enterocolitis, Enteropathy, and Proctitis
19. Gluten-Sensitive Enteropathy
20. Exercise-and Pressure-Induced Syndromes
21. Occupational Reactions to Food Allergens
Part 3: Adverse Reactions to Food Additives
22. Asthma and Food Additives
23. Urticaria, Angioedema and Anaphylaxis Provoked by Food Additives
24. Sulfites
25. Monosodium Glutamate
26. Tartrazine, Azo, and Nonazo Dyes
27. Adverse Reactions to Butylated Hydroxytoluene and Butylated Hydroxyanisole (BHA and BHT)
28. Adverse Reactions to Benzoates and Parabens
29. Food Colorings and Flavors
Part 4: Contemporary Topics in Adverse Reactions to Food
30. Pharmacologic Food Reactions
31. Management of Food Allergy
32. Natural History and Prevention of Food Hypersensitivity
33. Diets and Nutrition
34. Hidden and Cross Reacting Food Allergens
35. Food Toxicology
36. Seafood Toxins
37. Neurologic Reactions to Foods and Food Additives
38. Behavior and Adverse Food Reactions
39. Food Allergy: Psychological Considerations
40. Foods and Connective Tissue (Rheumatic) Diseases
41. Unproved Diagnostic and Therapeutic Techniques
42. Future Approaches to Therapy