Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance / Edition 1

by Isabel Skypala, Carina Venter

Overview

Specialist dietitians, Isabel Skypala and Carina Venter assemble a team of expert authors to separate fact from fiction and provide the reader with an authoritative and practical guide to handling the difficult issue of food hypersensitivity.

Offering advice for treating children and adults in one book and written in an accessible style, the book is split into three main sections:

• Diagnosis
• Dietary management
• Allergy prevention and nutritional considerations

This exceptional volume is essential reading for all dietitans, nutritionists, paediatricians, allergists, family practitioners, GPs, practice nurses, health visitors and other health care professionals who work in this area or have an interest in food allergy. The book is also an excellent reference for undergraduate and postgraduate students studying allergy, immunology or nutrition and dietetics. Libraries in all universities and research establishments where nutrition, dietetics, food science, medicine and health sciences are studied and taught should have copies of this important work on their shelves

Product Details

ISBN-13:	9781405170369
Publisher:	Wiley
Publication date:	03/30/2009
Pages:	384
Product dimensions:	6.70(w) x 9.60(h) x 0.80(d)

About the Author

Isabel Skypala, BSc Nutrition and Dietetics, PG Dip Allergy, RD, Specialist Allergy Dietitian, Director of Rehabilitation and Therapies, Royal Brompton & Harefield NHS Trust, and Honorary Senior Lecturer, Imperial College London, UK

Carina Venter, BSc Dietetics, PG Dip Allergy, PhD, RD, Senior Allergy Dietitian, David Hide Asthma and Allergy Research Centre, Isle of Wight, and Senior Research Fellow, University of Portsmouth, UK

Table of Contents

Part One - Diagnosis

1. Introduction

1.1 Nomenclature

1.2 Classification

1.3 Symptoms associated with FHS

1.4 Prevalence

2. The role of food hypersensitivity in different conditions

2.1 Food Hypersensitivity and the Skin

2.2 The Role of Allergy and Intolerance in Respiratory Conditions 

2.3 The Role of Allergy and Intolerance in Gastrointestinal Disorders

2.4 The Role of Allergy and Intolerance in Behavioural Disorders

2.5 The Role of Allergy and Intolerance in Neurological Disorders

2.6 Food Hypersensitivity and Musculo-skeletal Diseases

3. The Diagnosis of Food Hypersensitivity

3.1 Clinical History

3.2 Diagnostic tests

3.3 Complementary and Alternative Medicine

3.4 Diagnostic Exclusion Diets

3.5 Oral Food Challenges

4. Triggers of Food Hypersensitivity

4.1 Allergens and the immune system

4.2 Food allergen classes and nomenclature

4.3 How does a food allergen induce allergy?

4.4 Classification of food allergens

4.5 Advances in Food Allergen technology

4.6 Peanut Allergens

4.7 Food labelling

Part Two – Dietary Management

5. Milk and Eggs

5.1 Cow’s Milk

5.2 Egg Allergy

6. Seafood

6.1 Prevalence and natural course of the condition

6.2 Foods involved

6.3 Diagnosis

6.4 Avoidance

7. Fruits and vegetables

7.1 Prevalence and natural course of the condition

7.2 Foods involved in fruit and vegetable allergy

7.3 Presenting Symptoms and Diagnosis

7.4 Management

8. Peanuts, Legumes, Seeds and Tree Nuts

8.1 Peanuts

8.2 Other Legumes

8.3 Seeds

8.4 Tree nuts

9. Cereals

9.1 Coeliac Disease 

9.2 Allergy to Wheat and other Cereals

10. Other causes of food hypersensitivity

10.1 Reactions to Food additives

10.2 Pharmacologic Food Reactions 10.3 Food-dependant exercise-induced anaphylaxis

Part Three- Other aspects of management, allergy prevention and nutritional considerations

11. Nutritional consequences of avoidance and practical approaches to nutritional management

11.1 Assessment of dietary adequacy

11.2 Factors affecting nutritional status

11.3 Ensuring optimal nutritional status while following a food  avoidance diet

11.4 The Nutritional consequences of avoiding a number of common food allergens

11.5 Vitamin and mineral supplements

11.6 Other common nutritional issues encountered when implementing food avoidance diets

12.  Lifestyle issues

12.1 The burden of anaphylaxis and food allergy

12.2 The importance of reintroduction of foods

12.3 Cross contamination

12.4 Items on prescription

12.5 Recipe information

12.6 Product informa 12.7 Awareness products

12.8 Nurseries/Childminder

12.9 Managing food allergy at school

12.10 Managing food allergy at home

12.11 Managing food allergy at work

12.12 Eating Out

12.13 Going on holiday

12.14 Support and resources

13. Allergy prevention and role of nutrition on the immune system

13.1 Introduction to the immune system

13.2 Supporting the immune system through nutrition

14.  Management of Allergic Disease

14.1 Allergic Rhinitis

14.2 Asthma

14.3 Atopic Eczema

 14.4 Anaphylaxis

What People are Saying About This

From the Publisher

"This book provides an in-depth and focused review of all the important issues relating to food allergy disorders. In the book's forward Steven Durham notes that "the book will be a useful addition to the bookshelf for those working in both the general or specialist sector." Indeed, this reference is a wonderful and valuable addition to any provider who deals with food allergy and hypersensitivity disorders on a regular basis." (World Allergy Organization, 1 November 2011)

"This publication provides guidance on the diagnosis and management of food hypersensitivity. It is aimed at both those working in the general or specialist sector, and those studying at either undergraduate or postgraduate level." (Food Science and Technology Abstracts, 2010)

Editorial Reviews

Reviewer: Amy Hess Fischl, MS RDN LDN BC-ADM CDCES(University of Chicago Medical Center)
Description: This is a comprehensive review of the most up-to-date information on food allergies, including practical advice for diagnosis, treatment, and meal planning.
Purpose: The purpose is to deliver the most timely and accurate information on food allergies, and in a very practical way. The book delivers on this promise. The chapters get to the heart of what one needs to know in a comprehensive, easy-to-understand manner.
Audience: The book seems most appropriate for nutrition professionals who specialize in food allergies. However, it would be an excellent addition to any healthcare professional's reference library. The book is edited by two dietitians from the U.K. who specialize in food allergies, and the chapter authors are also experts in food allergy.
Features: The three main components of the book cover the diagnosis, management, and other aspects of food allergy. The first part delves into the classification, diagnosis, the role of food hypersensitivity in different disorders (including autism, Crohn's disease and irritable bowel syndrome), and triggers of food hypersensitivity. Additional chapters focus on specific allergies. The chapter on celiac disease is very well written, providing excellent background on the condition and 127 references. Specific resources and food recommendations are U.K.-based, but it is a fascinating journey into U.K. nutrition recommendations. There are few illustrations, but that is not a detriment. Chapters make good use of tables, highlighting key points, making it easy to locate important information. Especially useful are the dietary management summaries located in the appendixes. This is an excellent quick reference of key information for the various food allergies.
Assessment: This is a very well written and comprehensive resource on food allergy. Since it is U.K.-based, it may not provide specific food recommendations for the U.S., but it is a nice additional reference on food allergies.

Doody's Review Service

"This book provides an in-depth and focused review of all the important issues relating to food allergy disorders. In the book's forward Steven Durham notes that "the book will be a useful addition to the bookshelf for those working in both the general or specialist sector." Indeed, this reference is a wonderful and valuable addition to any provider who deals with food allergy and hypersensitivity disorders on a regular basis." (World Allergy Organization, 1 November 2011)

"This publication provides guidance on the diagnosis and management of food hypersensitivity. It is aimed at both those working in the general or specialist sector, and those studying at either undergraduate or postgraduate level." (Food Science and Technology Abstracts, 2010)

From the Publisher