Food Allergy is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives
Each of the chapters is capable of standing alone, but when placed together they present a mosaic of the current ideas and research on adverse reactions to foods and food additives
Following the successful formula of the previous editions, Food Allergy has established itself as the comprehensive reference for those treating patients with food allergy or suspected allergy
Food Allergy is directed toward clinicians, nutritionists and scientists interested in food reactions and will be an invaluable resource for all those working in this field.
It is a practical, readable reference for use in the hospital or private practice setting
The book covers basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives and contemporary topics, including a review of the approaches available for diagnosis
This fifth edition has been thoroughly revised and updated