Title
The Health Professional’s Guide to Food Allergies and Intolerances
Author
Janice Vickerstaff Joneja, Ph.D.
Publisher
Academy of Nutrition & Dietetics
http://www.eatrightstore.org/product/5060085D-12A8-40D4-8AC6-DA6B0D4E69F3
ISBN
ISBN-10: 088091453X ISBN-13: 978-0880914536
Date
December 2012
This comprehensive guide sheds light on the latest science behind food allergies and intolerances as well as practical suggestions for their management.
Features:
Table of Contents:
Acknowledgments
Preface
Introduction
Part I – Food Allergies and Intolerances: Scientific Background
Chapter 1 – Food Allergy: The Science
Chapter 2 – The Allergenic Potential of Foods
Chapter 3 – Food Intolerances
Part II – Determining the Offending Foods: Diagnosis
Chapter 4 – Symptoms of Food Allergy
Chapter 5 – Diagnosis of Food Allergy
Chapter 6 – Elimination Diets
Chapter 7 – Challenge Protocols
Chapter 8 – Maintenance Diets
Chapter 9 – Labeling of Foods
Part III – Management of Adverse Reactions to Specific Foods and Food Components
Chapter 10 – Milk Allergy
Chapter 11 – Lactose Intolerance
Chapter 12 – Egg Allergy
Chapter 13 – Wheat Allergy
Chapter 14 – Corn Allergy
Chapter 15 – Peanut Allergy
Chapter 16 – Allergy to Tree Nuts and Edible Seeds
Chapter 17 – Soy Allergy
Chapter 18 – Seafood Allergy
Chapter 19 – Allergy to Multiple Foods: The Top Ten Allergens (Milk, Egg, Wheat, Corn, Peanuts, Soy, Tree Nuts, Seeds, Shellfish, and Fish)
Chapter 20 – Yeast and Mold Allergy
Chapter 21 – Sulfite Sensitivity
Chapter 22 – Nickel Allergy
Chapter 23 – Disaccharide Intolerance
Chapter 24 – Fructose Intolerance
Chapter 25 – Benzoate Intolerance
Chapter 26 – Salicylate Intolerance
Chapter 27 – Intolerance of Tartrazine and Other Food Colors
Chapter 28 – Intolerance of Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT)
Chapter 29 – Nitrate and Nitrite Intolerance
Chapter 30 – Monosodium Glutamate (MSG) Sensitivity
Part IV – Conditions Associated with Specific Food Components
Chapter 31 – Histamine Sensitivity
Chapter 32 – Tyramine Sensitivity
Chapter 33 – Oral Allergy Syndrome
Chapter 34 – Latex Allergy and Latex-Fruit Syndrome
Part V – Selected Conditions Often Associated with Adverse Reactions to Foods
Chapter 35 – Eczema and Diet
Chapter 36 – Urticaria, Angioedema, and Diet
Chapter 37 – Asthma and Diet
Chapter 38 – Migraine and Diet
Chapter 39 – Eosinophilic Gastrointestinal Diseases
Chapter 40 – Food ProteinñInduced Enteropathies
Chapter 41 – Celiac Disease (Gluten-Sensitive Enteropathy)
Part VI – Pediatric Food Allergy
Chapter 42 – Food Allergy in Infancy and Early Childhood
Chapter 43 – Prevention and Management of Food Allergy in Babies and Children
Chapter 44 – Identifying a Childís Allergenic Foods
Part VII – Emerging Areas of Research in Adverse Reactions to Foods
Chapter 45 – Hyperactivity and Diet
Chapter 46 – Autism and Diet
Chapter 47 – Probiotics and Allergy
Glossary
Index
