Book review - Food Allergy: Adverse Reactions to Foods and Food Additives

Monday, 02 March 2009 20:21

Katherine Gundling, from the Division of Allergy and Immunology at the University of California, San Francisco has recently reviewed the book Food Allergy: Adverse Reactions to Foods and Food Additives (4th ed). Her review has been published in the Journal of the American Medical Association (Vol 301, issue 6, page 675).

Written by experts in the food allergy field and edited by Dean Metcalfe, Hugh Sampson, and Ronald Simon, the book was published in 2008 by Wiley-Blackwell Publishing. The 600-page text is divided into 5 parts. It features a thorough review of the relevant basic science and focuses on the immunology of the intestinal tract, the characteristics of food allergens, and current understanding of why some individuals do not develop normal tolerance to foods. In this fourth edition, new chapters are devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens.

The book is directed toward clinicians, nutritionists, and scientists interested in food reactions.