Food Allergy: Adverse Reactions to Foods and Food Additives 4th Edition
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“A practical readable reference for use in the hospital or private practice setting.” (Food Science and Technology Abstracts, 2009)
“This excellent book covers a wide variety of topics pertinent to adverse reactions to foods. It contains an overview of information unparalleled by other books on general allergy or nutrition.” (Pediatrics, March 2009)
“Food Allergy offers a rational, evidence-based analysis of current knowledge and is a must read for allergy/immunology physicians in practice, primary care physicians, and others who wish to improve their ability to address patient concerns about adverse reactions to foods.” (JAMA, Journal of the AMA, February, 2009)
“Provides an excellent review of adverse reactions to foods and food additives as well as diagnostic criteria and treatment strategies. Contains an overview of information unparalleled by other books on general allergy or nutrition.” (Doody’s Reviews)
Blackwell is pleased to present the third edition of Food Allergy: Adverse Reactions to Foods and Food Additives. In keeping with the successful formula of the previous edition, this text covers the topic of adult and pediatric allergic diseases from a scientifically-based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on seafood toxins, food colorings and flavors, as well as hidden and cross-reacting food allergies.
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