The Health Professional’s Guide to Food Allergies and Intolerances

The Health Professional’s Guide to Food Allergies and Intolerances

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:

  • The science behind food allergies and food intolerances and how these two types of reactions differ.
  • The role of elimination diets and challenge protocols in identifying food sensitivities.
  • Symptoms, diagnosis and management of 24 foods and food components known to cause adverse reactions, including the “top ten” :
    • Milk
    • Egg
    • Wheat
    • Corn
    • Peanuts
    • Soy
    • Tree Nuts
    • Shellfish
    • Fish

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