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Adverse Reactions of Food

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Product Description

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.  Adverse Reactions to Food is an important subject as about 20% of people consider that they are intolerant or 'allergic' to particular foodstuffs.  The true prevalence of food allergy is probably no more than 1-2% of children and less than 1% of adults.  However, for some of these individuals the condition may be life-threatening, as with peanut allergy and for others, the long-term failure to diagnose a condition such as coeliac disease can be very serious indeed. 

The report uses the phrase 'adverse reactions to food' to describe a range of different types of responses to food, in particular food intolerance including food allergy, food aversion and food poisoning.  The Task Force is completely independent.  The members are all experts in their fields and between them cover a range of topics from feeding infants to manufacturing practices.

Contents:  Introduction and Definitions, The Immune system, Nutrition & the immune system, Epidemiology of food intolerance & food allergy, Pre- and postnatal sensitisation of foods, Common food allergies, Other manifestations of food intolerances, Enzyme defects & food intolerance, Coeliac Disease & other gluten sensitive disorders, Clinically validated diagnostic tests & non-validated procedures of unproven value, Diagnosis & management of food intolerance by diet, Food allergens & the food industry, Immunomodulation of food allergies, Conclusions of the Task Force, Recommendations of the Task Force, Questions on food allergy & tolerance,

Appendix 1: Food Additives, Glossary, Abbreviations, References. 

Judith Buttriss, 2002, 236 p, soft, illustrated.  (List: $115.99)  $59.00

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