Adverse Reactions to Food: The Report of a British Nutrition Foundation Task Force
Dr. Judy Buttriss, BNF (British Nutrition Foundation)
John Wiley & Sons, Apr 30, 2008 - Medical - 256 pages
Continuing the exciting series of BNF Task Force Reports, Adverse Reactions to Foods covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. Chaired by Professor Dame Barbara Clayton, task force members have provided cutting edge information, which is a must-have reference for a whole range of professionals including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals.
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activity adults adverse reactions allergens allergic reactions Allergy and Clinical anaphylaxis antigen associated asthma atopic dermatitis atopic disease atopic eczema atopy bacteria bowel breast feeding cause CD4+ cell mediated Chapter childhood Clinical Immunology coeliac disease common contain cows cytokines DBPCFC deficiency diagnosis diarrhoea dietary double-blind effects enteropathy enzyme eosinophils factors fatty acids food additives food allergy food challenge food intolerance gastrointestinal gliadin gluten sensitivity gluten-free diet human hypersensitivity IgE antibody IgE mediated allergy immune function immune response immune system Immunology increased individuals induced infants infection inﬂammation inﬂammatory inﬂuence ingestion intake Journal of Allergy lactose intolerance lymphocytes macrophages manufacturers mast cells migraine milk allergy molecules mucosa normal nutrients Nutrition pathogens patients peanut allergy Pediatrics peptides population prevalence of food reactions to food receptor recognised reported result risk sensitisation small intestine soya specific studies symptoms syndrome Th cells tion tissue tree nuts urticaria vitamin wheat