Author: Janice Vickerstaff Joneja
Publisher: Bull Publishing Company
ISBN: 1933503920
Category : Health & Fitness
Languages : en
Pages : 495
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Book Description
Presenting up-to-date information on current diagnostic methods and treatment options, this guide describes the effects of food allergies on the skin, mucous membranes, and respiratory and digestive tracts; discusses treatment by allergists and other healthcare professionals; and empowers readers to manage their food allergies.
Author: Wayne Shreffler
Publisher: Macmillan
ISBN: 031260582X
Category : Health & Fitness
Languages : en
Pages : 255
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Book Description
A guide to understanding and handling food allergies and sensitivities A comprehensive overview of food sensitivities, including food allergies and food intolerances. The authors clear up much of the confusion consumers have about food sensitivities as they help food-sensitive individuals understand their symptoms, manage their condition and learn to enjoy eating again. Features: - Listing of most common food allergies - Examination of the differences between allergies and intolerances - Discussion of where to look for hidden food allergens - Case studies of various allergic reactions Questions to ask your doctor - Guide to traveling with food allergies - Quiz for when to get tested A look at new and future treatments for food sensitivity
Author: Isabel Skypala
Publisher: John Wiley & Sons
ISBN: 9781444312102
Category : Medical
Languages : en
Pages : 384
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Book Description
In this excellent new book, specialist dietitians Isabel Skypala and Carina Venter bring together a team of expert authors to separate fact from fiction and provide the reader with an authoritative and practical guide to diagnosing, managing and preventing food allergy and intolerance.
Author: Alice C. Richer
Publisher: Bloomsbury Publishing USA
ISBN: 0313352747
Category : Health & Fitness
Languages : en
Pages : 202
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Book Description
Most people take eating for granted - but for some, eating can be downright dangerous. Thirty thousand Americans are hospitalized each year due to an allergic food reaction and peanut allergies in American children doubled from 1997 to 2002. Between two and ten percent of children are affected by food allergies worldwide and adverse food reactions increased hospital admissions by five hundred percent in the United Kingdom during the past two decades. Asthma cases, a reliable indicator of food allergy susceptibility, increased one hundred percent during the last thirty years. While most people assume they have a food allergy, only a very small percentage of cases are a true food allergy. For reasons still unknown, the human immune system reacts abnormally to certain foods. However, medical disorders, increased globalization of the food supply, and an upsurge of processed and convenience foods that contain food additives may also cause adverse food reactions as well. Accurate diagnosis can be extremely tricky and many sufferers never learn what causes their symptoms. Why are adverse food reactions on the rise? How can an accurate diagnosis be made? Is it even possible to enjoy foods and stay safe and healthy? These are just some of the questions this book will answer while helping the reader to learn all they can about why adverse food reactions happen, distinguish between a true food allergy and a food hypersensitivity, and outline strategies to successfully manage and live with them.
Author: Scott H. Sicherer
Publisher: JHU Press
ISBN: 1421423391
Category : Health & Fitness
Languages : en
Pages : 319
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Book Description
The essential guide for anyone who suffers from food allergies. Posing the urgent questions that anyone with food allergies will think to ask—and then some—Food Allergies provides practical, sensitive, and scientific guidance on the topics that affect your life. Allergy expert Scott H. Sicherer addresses the full spectrum of food allergies, from mild to life threatening and from single foods to food families, clearing up misconceptions along the way. He explores how exposure to foods can bring about an allergic response, describes the symptoms of food allergy, and illuminates how food allergies develop. Organized in an accessible Q&A format and illustrated with case studies, the book thoroughly explains how to prevent exposure to a known allergen at home, at school, in restaurants, and elsewhere. Dr. Sicherer also gives valuable advice about what to do if exposure occurs, including how to handle an anaphylactic emergency. Finally, he describes tests for diagnosing food allergies and chronic health problems caused by food allergies, such as eczema, hives, and respiratory and gastrointestinal symptoms. In this thoroughly updated new edition, Dr. Sicherer • describes new approaches to prevent food allergies • presents cutting-edge theories on risk factors for developing food allergies • describes innovative allergy tests to improve diagnosis • explains how to administer emergency medications for severe reactions • focuses on new allergens of concern, such as pink peppercorns • analyzes studies suggesting that resolution of an allergy might be predictable • talks about the role of "healthy diet" • lists additional resources, including allergy-related apps • provides revised school food allergy guidelines • offers insights into food allergy bullying—and advice to reduce it Dr. Sicherer also reviews food reactions that are not allergic (such as lactose intolerance and celiac disease), advises how to get adequate nutrition when you must avoid dietary staples, and discusses whether allergies ever go away (they do—and sometimes they return).
Author:
Publisher: Turner Publishing Company
ISBN: 1620458004
Category : Health & Fitness
Languages : en
Pages : 114
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Book Description
A practical guide to eating well with food allergies This handy book from the world's foremost authority on nutrition answers all your questions about food allergies. You'll learn how they re-diagnosed and how to manage the most common food allergies, with day-to-day strategies for avoiding problem foods and making substitutions that ensure a balanced diet. A special chapter on food allergies and children explains how you may be able to prevent or delay allergies in children, and how to manage their food allergies while ensuring proper growth and development. This helpful book also includes a sample food diary and allergy-free menus and recipes.
Author: Janice Vickerstaff Joneja
Publisher: Bull Publishing Company
ISBN: 193350305X
Category : Health & Fitness
Languages : en
Pages : 574
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Book Description
The tools and methods this guide provides for analyzing and treating allergies in children are adaptable to a variety of situations—without ever losing sight of a child's nutritional needs. Recognizing that deficiencies in critical nutrients during a child's early years can have enormous consequences on growth and bodily functions, the book focuses on prevention and allergy management during pregnancy, in the early weeks of life, and in early childhood. The unique allergen scale and the strategies for confronting the 10 most common allergens will help parents balance their child's specific nutritional needs while managing delicate allergies to food.
Author: Scott H. Sicherer
Publisher: CRC Press
ISBN: 1466512687
Category : Medical
Languages : en
Pages : 379
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Book Description
Food allergy has increased over the past two decades, with a larger number of patients presenting a myriad of related symptoms and illnesses to physicians and allied health professionals. The growing number of patients poses a challenge to health care providers and confirms the need for developing best clinical practice guidelines. Based on the Expert Panel Report from the National Institute of Allergy and Infectious Diseases, Food Allergy: Practical Diagnosis and Management brings to life the developed guidelines with chapters written by international leaders in food allergy clinical care, research, and education, including most of the report’s primary authors. Offering practical advice, each chapter provides clinically relevant information for everyday diagnosis and management of food allergies and related adverse reactions to foods. Chapters begin with clinical questions to focus readers and contain numerous case studies and "Clinical Pearls" to help formulate best practice approaches to patient care. The text provides information that is relevant for diagnosis, organ or diagnosis-specific concerns, daily management, and topics of importance for patient understanding and management of food allergies. Chapters cover clinical manifestations, triggers and cross-reactivity, acute reactions, and skin, gastrointestinal, and respiratory conditions associated with food allergy. Authors address diagnostic testing, pharmacologic reactions, allergy prevention, and the natural history of common food allergies. They also consider novel approaches to diagnosis and therapy for immunoglobulin E-mediated food allergy. The final chapter presents practical resources for physicians and patients, including materials for advising newly diagnosed patients and resources for managing food allergies at home, school, camp, restaurants, and while traveling.
Author: Joyce I. Boye
Publisher: John Wiley & Sons
ISBN: 1118060288
Category : Technology & Engineering
Languages : en
Pages : 628
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Book Description
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Author: Charlotte Madsen
Publisher: Academic Press
ISBN: 012381989X
Category : Technology & Engineering
Languages : en
Pages : 335
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Book Description
Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies. - Science-based insights into the potential risks of food allergens - Focused section on determining thresholds - Practical guidance on food allergen risk management, including case studies
