Clinical Reactions to Food
M. H. Lessof, Maurice Hart Lessof
Wiley, 1983 - Medical - 222 pages
Addressing both the unorthodox and the orthodox approaches to clinical reactions to food, examines the processed food revolution and the nutritional, conceptual, and psychological aspects of our feeding habits. Discusses the physiological and immunological organization of the gastrointestinal tract and deals with the conflicting claims that have recently appeared in this area. Highlights the need for strict criteria to distinguish these pharmacological, allergic, psychiatric, and other syndromes which are confused.
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Challenges to medical orthodoxy
The patients attitude to food
Immunology and physiology of digestion
6 other sections not shown
abnormal absorption acid alcohol allergens anaphylaxis angioedema anorexia nervosa antibodies antigen associated asthma atopic body weight bowel bulimia bulimic carbohydrate cause cent challenge cheese chocolate Clin clinical coeliac disease coeliac patients contain cow's milk Crisp deficiency develop diagnosis diarrhoea disorder drugs eating eczema effect eosinophilic epithelium evidence factors Ferguson food additives food allergy food intolerance gastrointestinal gluten gluten-free diet headache histamine histamine-releasing hypersensitivity IgE antibodies immune complexes immune responses immunoglobulin Immunol immunological increased induced infants ingestion intake intestinal mucosa jejunal biopsy jejunal mucosa Lancet levels lymphocytes M. H. Lessof mast cells mechanism Medical metabolism migraine migraine attacks migraine sufferers molecules normal nutritional obesity occur oral over-weight permeability Peyer's patches platelet precipitate protein provoke reactions reported role sensitivity serum skin tests small intestine sodium cromoglycate Soothill subjects substances suggested symptoms syndrome tartrazine tissue treatment tyramine ulcerative colitis urticaria vitamin vomiting Western World Wraith
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Rook's Textbook of Dermatology: 4 Volume Set, Volume 1
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