力大圖書

Food Allergy and Intolerance, 2nd Edition
By Jonathan Brostoff, MA, DM, DSc(Med), FRCP, FRCPath and Stephen J Challacombe, PhD, BDS, FRCPath, FDSRCSE, FMedSci

992 pp., 485 ills., Copyright 2002

Description
The 2nd Edition of FOOD ALLERGY AND INTOLERANCE is the definitive guide to this subject. In the 15 years since the first edition was published, the subject has become the focus of intense public interest. This interest has led to unprecedented growth in the field with new evidence and practices constantly being introduced. This latest edition encompasses the rigor and depth of the first but is updated with the new advances in the field, resulting in 40% entirely new material.

Key Features

Includes the scientific basis for the clinical observations
Describes the underlying mechanisms of the allergic response
Detailed accounts of all end-organ effects
Outstanding sections of investigation, diagnosis and treatment

New to this Edition

Incorporates advances in understanding the immune response
Animal models of sensitivity
Mediators in food allergy
Enzyme deficiency
Abnormal nutrition and immune response to foods
Food-induced migraine and epilepsy
Hyperactivity: ADHD
The psychological aspects of food intolerance

Table of Contents
Part I: Basic Mechanisms Section A: Normal Structure and Function 1. The structure and organization of lymphoid tissue in the gut 2. Basic function of the gut 3. Adhesion molecules and circulation and differentiation of lymphocytes in GALT and mammary glands 4. Innervation of mucosal lymphoid tissue and effect of neuropeptides release Section B: Specialized Cells and Secretions of the Gut 5. Gut associated macrophages 6. Intestinal mast cells 7. The mucosal T cell and natural killer cells 8. Narural Killer cells and aspects of intestinal immunity 9. The mucosal B cell and its functions 10. Enterocytes 11. Mucosal antibodies and induction of the immunoglobulin A response 12. The composition and function of the mucus barrier in the gastrointestinal tract Section C: Antigen Handling and Immune Response 13. Role of mucosal barrier in antigen handling by the gut 14. Immunodeficiency and antigen exclusion 15. Causes and consequences of altered gut permeability 16. Oral tolerance: Probable mechanisms and possible therapeutic applications Section D: Mechanisms of Damage 17. Intestinal Pathogenic correlates of clinical food allergic disorders 18. Animal models of food sensitivity 19. Immunologically medicated damage of the gut 20. Non – immune damage to the gut 21. Mediators in food allergy 22. Diet and the metabolism of intestinal bacteria 23. Infections of the gastrointestinal tract and food tolerance 24. Is there an allergic and fermentive gut condition, and does it relate to Candida 25. Enzyme deficiency
Part II: Food Components and Their Reactions Section A: Examples of Foods as Allergens 26. Nutritional effects on human immune function 27. Food as allergens 28. Acute Allergic reactions to foods and cross reactivity between foods 29. Fish Allergy and the codfish allergen model 30. Cow’ milk and breast milk Section B: Non-Allergenic Effects of Food 31. Pharmacological actions of food and drink 32. Food chemicals and their elimination 33. Exorphins and other biologically active peptides derived form diet 34. Dietary lections and disease
Part III: End-Organ Effect Section A: Respiratory Tract 35. Phinitis and secretory otitis media and sinus disease caused by food allergy 36. Food induced asthma 37. Alveolitis Section B: Gastrointestinal Tract 38. Intestinal manifestation of food allergy and intolerance 39. Oral manifestation of food allergy and intolerance 40. Gluten toxicity in coeliac disease 41. Irritable bowel syndrome, Crohn’s disease and ulcerative colitis 42. Pediatric gastrointestinal food-allergic disease Section C: Skin 43. Atopic eczema 44. Food intolerance in uticaria and angio – edema and urticuarial Vasculitis 45. Skin contact reactions to foods and spices 46. Dermatitis herpetiformis Section D: Central Nervous System 47. Effects of food on the central nervous system 48. Psychological aspects of food intolerance 49. Psychologization of illness 50. Food allergy and the central nervous system in childhood 51. The Hyper Kinetic syndrome 52. The Potential role of trace elements in child hyper kinetic disorders 53. Food addiction and criminal behavior Section E: Rheumatology 54. Joints and connective tissue damage 55. Ankylosing spondylitis and diet Section G: Other Organs 56. Food sensitivity: The kidney and bladder 57. Cardiovascular disease in response to food and chemical 58. Historical perspectives: clinical presentations, pathogenesis and diagnosis of food hypersensitivities 59. Elimination diets as a diagnostic tool 60. Food allergy/sensitivity diagnosed by skin testing 61. Laboratory diagnosis of food intolerance 62. Diagnosis of gastrointestinal food allergic disease in children 63. Diagnosis of gastrointestinal food allergy and intolerance in adults 64. Non-immunological adverse reactions to food 65. Hyperventilation and allergy 66. Practical application and hazards of dietary management in food intolerance
Part V: Treatment of Food Allergy 67. Drug treatment of food allergy and intolerance 68. The contribution of an environmental unit to the diagnosis and management of chronic symptoms 69. Enzyme – potentated desensitization 70. Prevention of food allergy in infants and children