Specialist dietitians, Isabel Skypala and Carina Venter assemble a team of expert authors to separate fact from fiction and provide the reader with an authoritative and practical guide to handling the difficult issue of food hypersensitivity. Offering advice for treating children and adults in one book and written in an accessible style, the book is split into three main sections: * Diagnosis * Dietary management * Allergy prevention and nutritional considerations This exceptional volume is essential reading for all dietitans, nutritionists, paediatricians, allergists, family practitioners,…mehr
Specialist dietitians, Isabel Skypala and Carina Venter assemble a team of expert authors to separate fact from fiction and provide the reader with an authoritative and practical guide to handling the difficult issue of food hypersensitivity. Offering advice for treating children and adults in one book and written in an accessible style, the book is split into three main sections: * Diagnosis * Dietary management * Allergy prevention and nutritional considerations This exceptional volume is essential reading for all dietitans, nutritionists, paediatricians, allergists, family practitioners, GPs, practice nurses, health visitors and other health care professionals who work in this area or have an interest in food allergy. The book is also an excellent reference for undergraduate and postgraduate students studying allergy, immunology or nutrition and dietetics. Libraries in all universities and research establishments where nutrition, dietetics, food science, medicine and health sciences are studied and taught should have copies of this important work on their shelvesHinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Isabel Skypala, BSc Nutrition and Dietetics, PG Dip Allergy, RD, Specialist Allergy Dietitian, Director of Rehabilitation and Therapies, Royal Brompton & Harefield NHS Trust, and Honorary Senior Lecturer, Imperial College London, UK Carina Venter, BSc Dietetics, PG Dip Allergy, PhD, RD, Senior Allergy Dietitian, David Hide Asthma and Allergy Research Centre, Isle of Wight, and Senior Research Fellow, University of Portsmouth, UK
Inhaltsangabe
Part One - Diagnosis 1. Introduction 1.1 Nomenclature 1.2 Classification 1.3 Symptoms associated with FHS 1.4 Prevalence 2. The role of food hypersensitivity in different conditions 2.1 Food Hypersensitivity and the Skin 2.2 The Role of Allergy and Intolerance in Respiratory Conditions 2.3 The Role of Allergy and Intolerance in Gastrointestinal Disorders 2.4 The Role of Allergy and Intolerance in Behavioural Disorders 2.5 The Role of Allergy and Intolerance in Neurological Disorders 2.6 Food Hypersensitivity and Musculo-skeletal Diseases 3. The Diagnosis of Food Hypersensitivity 3.1 Clinical History 3.2 Diagnostic tests 3.3 Complementary and Alternative Medicine 3.4 Diagnostic Exclusion Diets 3.5 Oral Food Challenges 4. Triggers of Food Hypersensitivity 4.1 Allergens and the immune system 4.2 Food allergen classes and nomenclature 4.3 How does a food allergen induce allergy? 4.4 Classification of food allergens 4.5 Advances in Food Allergen technology 4.6 Peanut Allergens 4.7 Food labelling Part Two - Dietary Management 5. Milk and Eggs 5.1 Cow's Milk 5.2 Egg Allergy 6. Seafood 6.1 Prevalence and natural course of the condition 6.2 Foods involved 6.3 Diagnosis 6.4 Avoidance 7. Fruits and vegetables 7.1 Prevalence and natural course of the condition 7.2 Foods involved in fruit and vegetable allergy 7.3 Presenting Symptoms and Diagnosis 7.4 Management 8. Peanuts, Legumes, Seeds and Tree Nuts 8.1 Peanuts 8.2 Other Legumes 8.3 Seeds 8.4 Tree nuts 9. Cereals 9.1 Coeliac Disease 9.2 Allergy to Wheat and other Cereals 10. Other causes of food hypersensitivity 10.1 Reactions to Food additives 10.2 Pharmacologic Food Reactions 10.3 Food-dependant exercise-induced anaphylaxis Part Three- Other aspects of management, allergy prevention and nutritional considerations 11. Nutritional consequences of avoidance and practical approaches to nutritional management 11.1 Assessment of dietary adequacy 11.2 Factors affecting nutritional status 11.3 Ensuring optimal nutritional status while following a food avoidance diet 11.4 The Nutritional consequences of avoiding a number of common food allergens 11.5 Vitamin and mineral supplements 11.6 Other common nutritional issues encountered when implementing food avoidance diets 12. Lifestyle issues 12.1 The burden of anaphylaxis and food allergy 12.2 The importance of reintroduction of foods 12.3 Cross contamination 12.4 Items on prescription 12.5 Recipe information 12.6 Product informa 12.7 Awareness products 12.8 Nurseries/Childminder 12.9 Managing food allergy at school 12.10 Managing food allergy at home 12.11 Managing food allergy at work 12.12 Eating Out 12.13 Going on holiday 12.14 Support and resources 13. Allergy prevention and role of nutrition on the immune system 13.1 Introduction to the immune system 13.2 Supporting the immune system through nutrition 14. Management of Allergic Disease 14.1 Allergic Rhinitis 14.2 Asthma 14.3 Atopic Eczema 14.4 Anaphylaxis
Part One - Diagnosis 1. Introduction 1.1 Nomenclature 1.2 Classification 1.3 Symptoms associated with FHS 1.4 Prevalence 2. The role of food hypersensitivity in different conditions 2.1 Food Hypersensitivity and the Skin 2.2 The Role of Allergy and Intolerance in Respiratory Conditions 2.3 The Role of Allergy and Intolerance in Gastrointestinal Disorders 2.4 The Role of Allergy and Intolerance in Behavioural Disorders 2.5 The Role of Allergy and Intolerance in Neurological Disorders 2.6 Food Hypersensitivity and Musculo-skeletal Diseases 3. The Diagnosis of Food Hypersensitivity 3.1 Clinical History 3.2 Diagnostic tests 3.3 Complementary and Alternative Medicine 3.4 Diagnostic Exclusion Diets 3.5 Oral Food Challenges 4. Triggers of Food Hypersensitivity 4.1 Allergens and the immune system 4.2 Food allergen classes and nomenclature 4.3 How does a food allergen induce allergy? 4.4 Classification of food allergens 4.5 Advances in Food Allergen technology 4.6 Peanut Allergens 4.7 Food labelling Part Two - Dietary Management 5. Milk and Eggs 5.1 Cow's Milk 5.2 Egg Allergy 6. Seafood 6.1 Prevalence and natural course of the condition 6.2 Foods involved 6.3 Diagnosis 6.4 Avoidance 7. Fruits and vegetables 7.1 Prevalence and natural course of the condition 7.2 Foods involved in fruit and vegetable allergy 7.3 Presenting Symptoms and Diagnosis 7.4 Management 8. Peanuts, Legumes, Seeds and Tree Nuts 8.1 Peanuts 8.2 Other Legumes 8.3 Seeds 8.4 Tree nuts 9. Cereals 9.1 Coeliac Disease 9.2 Allergy to Wheat and other Cereals 10. Other causes of food hypersensitivity 10.1 Reactions to Food additives 10.2 Pharmacologic Food Reactions 10.3 Food-dependant exercise-induced anaphylaxis Part Three- Other aspects of management, allergy prevention and nutritional considerations 11. Nutritional consequences of avoidance and practical approaches to nutritional management 11.1 Assessment of dietary adequacy 11.2 Factors affecting nutritional status 11.3 Ensuring optimal nutritional status while following a food avoidance diet 11.4 The Nutritional consequences of avoiding a number of common food allergens 11.5 Vitamin and mineral supplements 11.6 Other common nutritional issues encountered when implementing food avoidance diets 12. Lifestyle issues 12.1 The burden of anaphylaxis and food allergy 12.2 The importance of reintroduction of foods 12.3 Cross contamination 12.4 Items on prescription 12.5 Recipe information 12.6 Product informa 12.7 Awareness products 12.8 Nurseries/Childminder 12.9 Managing food allergy at school 12.10 Managing food allergy at home 12.11 Managing food allergy at work 12.12 Eating Out 12.13 Going on holiday 12.14 Support and resources 13. Allergy prevention and role of nutrition on the immune system 13.1 Introduction to the immune system 13.2 Supporting the immune system through nutrition 14. Management of Allergic Disease 14.1 Allergic Rhinitis 14.2 Asthma 14.3 Atopic Eczema 14.4 Anaphylaxis
Rezensionen
"This book provides an in-depth and focused review of all the important issues relating to food allergy disorders. In the book's forward Steven Durham notes that "the book will be a useful addition to the bookshelf for those working in both the general or specialist sector." Indeed, this reference is a wonderful and valuable addition to any provider who deals with food allergy and hypersensitivity disorders on a regular basis." (World Allergy Organization, 1 November 2011)
"This publication provides guidance on the diagnosis and management of food hypersensitivity. It is aimed at both those working in the general or specialist sector, and those studying at either undergraduate or postgraduate level." (Food Science and Technology Abstracts, 2010)
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