Food Allergy: Adverse Reactions to Food and Food Additives

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Wiley, Jul 7, 2003 - Medical - 608 pages
2 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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About the author (2003)

Dean D. Metcalfe, MD, Chief, Laboratory of Allergic Diseases, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, Maryland, USA.

Hugh A. Sampson, MD, Professor of Pediatrics and Immunobiology; Dean for Translational Biomedical Sciences; Chief of Pediatric Allergy and Immunology, Mount Sinai School of Medicine, New York, New York, USA.

Ronald A. Simon, MD, Head, Division of Allergy, Asthma, and Immunology; Adjunct Member, Department of Molecular and Experimental Medicine, The Scripps Research Institute, La Jolla, California.

Sampson is the director of the Jaffe Food Allergy Institute at the Mount Sinai School of Medicine in New York City.

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