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Food Allergy: Adverse Reaction to Foods and Food Additives by Dean D. Metcalfe (National Institutes of Health) at Abbey's Bookshop,
Food Allergy: Adverse Reaction to Foods and Food Additives
— —
Dean D. Metcalfe (National Institutes of Health) Hugh A. Sampson (Mount Sinai School of Medicine)

Food Allergy

Adverse Reaction to Foods and Food Additives

Dean D. Metcalfe (National Institutes of Health),  Hugh A. Sampson (Mount Sinai School of Medicine),  Ronald A. Simon (The Scripps Research Institute) ,  Gideon Lack (St Thomas' Hospital, London, UK)

$390.95

Hardback

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English
Wiley-Blackwell
20 December 2013
Allergies
Food Allergy is a unique book which uses a scientific approach to cover both pediatric and adult 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.

This fifth edition has been thoroughly revised and updated. It is a practical, readable reference for use in the hospital or private practice setting. 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.

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. 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.
Edited by:   , , , , ,
Imprint:   Wiley-Blackwell
Country of Publication:   United States
Edition:   5th edition
Dimensions:   Height: 287mm,  Width: 221mm,  Spine: 29mm
Weight:   1.751kg
ISBN:   9780470672556
ISBN 10:   0470672552
Pages:   624
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active

Edited by Dean D. Metcalfe National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, MD, USA Hugh A. Sampson Jaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, NY, USA Ronald A. Simon Department of Molecular and Experimental Medicine, Scripps Research Institute, La Jolla, CA, USA Gideon Lack Guy’s & St Thomas’ NHS Foundation Trust, St Thomas’ Hospital, London, UK

Reviews for Food Allergy: Adverse Reaction to Foods and Food Additives

Food Allergy: Adverse Reactions to Foods and Food Additives will be a welcome addition to libraries serving clinicians, nutritionists, dieticians and persons with food allergies or parents of children with food allergies. (Reference Reviews, 1 April 2015)


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