Food Allergy, 2nd Edition

1 Overview of Mucosal Immunity and Development of Oral Tolerance

2 Food Antigens

3 Epidemiology of Food Allergy

4 Clinical Overview of Adverse Reactions to Foods

5 Atopic Dermatitis and Food Allergy

6 Food-Induced Urticaria and Angioedema

7 Pollen-Food Syndrome

8 The Respiratory Tract and Food Allergy

9 Food-Induced Anaphylaxis and Food Associated Exercise-Induced Anaphylaxis

10 Eosinophilic Gastroenteropathies (Eosinophilic Esophagitis, Eosinophilic Gastroenteritis and Eosinophilic Colitis)

11 Food Protein-Induced Enterocolitis, Food Protein-Induced Enteropathy, Proctocolitis, and Infantile Colic

12 Approach to Clinical Diagnosis of Food Allergy: Historic Features

13 In Vivo and In Vitro Diagnostic Methods in the Evaluation of Food Allergy

14 Oral Food Challenge Procedures

15 Management of Food Allergy and Development of an Anaphylaxis Treatment Plan

16 Patient Education and Empowerment

17 Future Therapies for Food Allergies

18 Natural History and Prevention of Food Allergy

19 Diets and Nutrition: Cross-Reacting Food Allergens

20 Diagnostic and Therapeutic Dilemmas: Adverse Reactions to Food Additives, Pharmacologic Food Reactions, Psychologic Considerations Related to Food Ingestion