Adverse Reactions To Food

J Buttriss

• 08 oktober 2001
• 9780632055470

Samenvatting:

Part of the "BNF Task Force Reports" series, this book covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. It is useful for a range of professionals, including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals.

This exciting and comprehensive book comprises the comprehensive and authoritative independent report of the British Nutrition Foundation's Task Force Report on Adverse Reactions to Food. The Task Force was invited by the Council of the British Nutrition Foundation to review, analyse, report and make recommendations on adverse reactions to food.

The main focus of Adverse Reactions to Food is food intolerance (with brief coverage of food aversion and food poisoning). Chapters in the book are divided into sections. The first section considers the immune system, how nutrition influences immune functions, the epidemiology of food intolerance, non-immunological food intolerance and current thinking about sensitisation in early life. Following chapters cover specific forms of food intolerance, including lactose intolerance and coeliac disease, diagnosis and management and consumer issues such as labeling of allergens and the efforts of manufacturers to reduce cross contamination with allergens.

The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues.

Adverse Reactions to Food provides core information for a wide range of health professionals including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors), immunologists and all those involved in work on food allergens and intolerance. Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, food science, public health, pharmacy, nursing and medicine.