Edited byDean D. MetcalfeNational Institute of Allergy and Infectious Diseases, National Institutes of Health,Bethesda, MD, USAHugh A. SampsonJaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York,NY, USARonald A. SimonDepartment of Molecular and Experimental Medicine, Scripps Research Institute,La Jolla, CA, USAGideon LackGuy’s & St Thomas’ NHS Foundation Trust, St Thomas’Hospital, London, UK

"Food Allergy: Adverse Reactions to Foods and Food Additives will be a welcome addition to libraries serving clinicians, nutritionists, dieticians and persons with food allergies or parents of children with food allergies."  (Reference Reviews, 1 April 2015)

• List of Contributors, vii Preface, xiAbbreviations, xiiiPart 1 Adverse Reactions to Food Antigens: Basic Science1 The Mucosal Immune System, 3Shradha Agarwal & Lloyd Mayer2 The Immunological Basis of IgE-Mediated Reactions, 16Stephan C. Bischoff & Gernot Sellge3 The Immunological Basis of Non-IgE-Mediated Reactions, 31Ashraf Uzzaman & Hirsh D. Komarow4 Food Allergens—Molecular and Immunological Characteristics, 47Heimo Breiteneder & E.N. Clare Mills5 Biotechnology and Genetic Engineering, 68Gary A. Bannon, Jason M. Ward, Raymond C. Dobert, & Roy L. Fuchs6 Food Allergen Thresholds of Reactivity, 90Steve L. Taylor, Jonathan O’B. Hourihane, & Joseph L. Baumert7 Immunological Tolerance, 100Lauren Steele & M. Cecilia Berin8 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity, 110Robert G. HamiltonPart 2 Adverse Reactions to Food Antigens: Clinical Science9 Theories on the Increasing Prevalence of Food Allergy, 123Katrina J. Allen & Jennifer J. Koplin10 The Spectrum of Allergic Reactions to Foods, 134Stacie M. Jones & A. Wesley Burks11 Cutaneous Reactions: Atopic Dermatitis and Other IgE- and Non-IgE-Mediated Skin Reactions, 144David M. Fleischer & Donald Y.M. Leung12 Oral Allergy Syndrome, 158Julie Wang13 The Respiratory Tract and Food Hypersensitivity, 169Graham Roberts14 Anaphylaxis and Food Allergy, 178Hugh A. Sampson15 Infantile Colic and Food Allergy, 192Ralf G. Heine & David J. Hill16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis, 203Amanda Muir & Chris A. Liacouras17 Gluten-Sensitive Enteropathy, 217Alberto Rubio-Tapia & Joseph A. Murray18 Food Protein-Induced Enterocolitis and Enteropathies, 230Jay A Lieberman & Anna Nowak-Wegrzyn19 Occupational Reactions to Food Allergens, 245Andre Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew Aresery, & Samuel B. Lehrer Part 3 Adverse Reactions to Foods: Diagnosis20 IgE Tests: In Vitro Diagnosis, 269Kirsten Beyer21 In Vivo Diagnosis: Skin Testing and Challenge Procedures, 278Scott H. Sicherer22 Atopy Patch Testing for Food Allergies, 289Von Ta & Kari Nadeau23 Elimination Diets and Oral Food Challenges, 296Scott H. Sicherer24 General Approach to Diagnosing Food Allergy and the Food Allergy Guidelines, 306Jonathan O’B. Hourihane & Hugh A. Sampson25 Hidden and Cross-Reacting Food Allergens, 316Scott H. Sicherer26 Controversial Practices and Unproven Methods in Allergy, 328David R. Scott, Jennifer A. Namazy, & Ronald A. SimonPart 4 Adverse Reactions to Food Additives27 Asthma and Food Additives, 341Robert K. Bush & Michelle Montalbano28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food Additives, 346John V. Bosso & David M. Robertson29 Sulfites, 361Steve L. Taylor, Robert K. Bush, & Julie A. Nordlee30 Monosodium Glutamate, 375Katharine M. Woessner31 Tartrazine, Azo, and Non-Azo Dyes, 384Donald D. Stevenson32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene, 393Richard W. Weber33 Adverse Reactions to Benzoates and Parabens, 402Raymond M. Pongonis & John M. Fahrenholz34 Food Colorings and Flavors, 411Matthew J. Greenhawt & James L. BaldwinPart 5 Contemporary Topics in Adverse Reactions to Foods35 Pharmacologic Food Reactions, 439Timothy J. Franxman & James L. Baldwin36 The Management of Food Allergy, 452Maria Laura Acebal, Anne Mu˜ noz-Furlong, & Hugh A. Sampson37 The Natural History of Food Allergy, 464Robert A. Wood38 Prevention of Food Allergy, 475Gideon Lack & George Du Toit39 Diets and Nutrition, 492Marion Groetch40 Food Toxicology, 507Steve L. Taylor41 Seafood Toxins, 518Soheil Chegini, Sarah J. Austin, & Dean D. Metcalfe42 Neurologic Reactions to Foods and Food Additives 535Richard W. Weber43 Experimental Approaches to the Study of Food Allergy, 547M. Cecilia Berin & Madhan Masilamani44 Food Allergy: Psychological Considerations and Quality of Life, 556Ma. Lourdes B. de Asis & Ronald A. Simon45 Foods and Rheumatologic Diseases, 568Lisa K. Stamp & Leslie G. Cleland46 Approaches to Therapy in Development, 581Anna Nowak-W_egrzyn & Hugh A. SampsonIndex, 599

Edited byDean D. MetcalfeNational Institute of Allergy and Infectious Diseases, National Institutes of Health,Bethesda, MD, USAHugh A. SampsonJaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York,NY, USARonald A. SimonDepartment of Molecular and Experimental Medicine, Scripps Research Institute,La Jolla, CA, USAGideon LackGuy’s & St Thomas’ NHS Foundation Trust, St Thomas’Hospital, London, UK

"Food Allergy: Adverse Reactions to Foods and Food Additives will be a welcome addition to libraries serving clinicians, nutritionists, dieticians and persons with food allergies or parents of children with food allergies."  (Reference Reviews, 1 April 2015)

• List of Contributors, vii Preface, xiAbbreviations, xiiiPart 1 Adverse Reactions to Food Antigens: Basic Science1 The Mucosal Immune System, 3Shradha Agarwal & Lloyd Mayer2 The Immunological Basis of IgE-Mediated Reactions, 16Stephan C. Bischoff & Gernot Sellge3 The Immunological Basis of Non-IgE-Mediated Reactions, 31Ashraf Uzzaman & Hirsh D. Komarow4 Food Allergens—Molecular and Immunological Characteristics, 47Heimo Breiteneder & E.N. Clare Mills5 Biotechnology and Genetic Engineering, 68Gary A. Bannon, Jason M. Ward, Raymond C. Dobert, & Roy L. Fuchs6 Food Allergen Thresholds of Reactivity, 90Steve L. Taylor, Jonathan O’B. Hourihane, & Joseph L. Baumert7 Immunological Tolerance, 100Lauren Steele & M. Cecilia Berin8 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity, 110Robert G. HamiltonPart 2 Adverse Reactions to Food Antigens: Clinical Science9 Theories on the Increasing Prevalence of Food Allergy, 123Katrina J. Allen & Jennifer J. Koplin10 The Spectrum of Allergic Reactions to Foods, 134Stacie M. Jones & A. Wesley Burks11 Cutaneous Reactions: Atopic Dermatitis and Other IgE- and Non-IgE-Mediated Skin Reactions, 144David M. Fleischer & Donald Y.M. Leung12 Oral Allergy Syndrome, 158Julie Wang13 The Respiratory Tract and Food Hypersensitivity, 169Graham Roberts14 Anaphylaxis and Food Allergy, 178Hugh A. Sampson15 Infantile Colic and Food Allergy, 192Ralf G. Heine & David J. Hill16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis, 203Amanda Muir & Chris A. Liacouras17 Gluten-Sensitive Enteropathy, 217Alberto Rubio-Tapia & Joseph A. Murray18 Food Protein-Induced Enterocolitis and Enteropathies, 230Jay A Lieberman & Anna Nowak-Wegrzyn19 Occupational Reactions to Food Allergens, 245Andre Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew Aresery, & Samuel B. Lehrer Part 3 Adverse Reactions to Foods: Diagnosis20 IgE Tests: In Vitro Diagnosis, 269Kirsten Beyer21 In Vivo Diagnosis: Skin Testing and Challenge Procedures, 278Scott H. Sicherer22 Atopy Patch Testing for Food Allergies, 289Von Ta & Kari Nadeau23 Elimination Diets and Oral Food Challenges, 296Scott H. Sicherer24 General Approach to Diagnosing Food Allergy and the Food Allergy Guidelines, 306Jonathan O’B. Hourihane & Hugh A. Sampson25 Hidden and Cross-Reacting Food Allergens, 316Scott H. Sicherer26 Controversial Practices and Unproven Methods in Allergy, 328David R. Scott, Jennifer A. Namazy, & Ronald A. SimonPart 4 Adverse Reactions to Food Additives27 Asthma and Food Additives, 341Robert K. Bush & Michelle Montalbano28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food Additives, 346John V. Bosso & David M. Robertson29 Sulfites, 361Steve L. Taylor, Robert K. Bush, & Julie A. Nordlee30 Monosodium Glutamate, 375Katharine M. Woessner31 Tartrazine, Azo, and Non-Azo Dyes, 384Donald D. Stevenson32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene, 393Richard W. Weber33 Adverse Reactions to Benzoates and Parabens, 402Raymond M. Pongonis & John M. Fahrenholz34 Food Colorings and Flavors, 411Matthew J. Greenhawt & James L. BaldwinPart 5 Contemporary Topics in Adverse Reactions to Foods35 Pharmacologic Food Reactions, 439Timothy J. Franxman & James L. Baldwin36 The Management of Food Allergy, 452Maria Laura Acebal, Anne Mu˜ noz-Furlong, & Hugh A. Sampson37 The Natural History of Food Allergy, 464Robert A. Wood38 Prevention of Food Allergy, 475Gideon Lack & George Du Toit39 Diets and Nutrition, 492Marion Groetch40 Food Toxicology, 507Steve L. Taylor41 Seafood Toxins, 518Soheil Chegini, Sarah J. Austin, & Dean D. Metcalfe42 Neurologic Reactions to Foods and Food Additives 535Richard W. Weber43 Experimental Approaches to the Study of Food Allergy, 547M. Cecilia Berin & Madhan Masilamani44 Food Allergy: Psychological Considerations and Quality of Life, 556Ma. Lourdes B. de Asis & Ronald A. Simon45 Foods and Rheumatologic Diseases, 568Lisa K. Stamp & Leslie G. Cleland46 Approaches to Therapy in Development, 581Anna Nowak-W_egrzyn & Hugh A. SampsonIndex, 599

Edited byDean D. MetcalfeNational Institute of Allergy and Infectious Diseases, National Institutes of Health,Bethesda, MD, USAHugh A. SampsonJaffe Food Allergy Institute Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York,NY, USARonald A. SimonDepartment of Molecular and Experimental Medicine, Scripps Research Institute,La Jolla, CA, USAGideon LackGuy’s & St Thomas’ NHS Foundation Trust, St Thomas’Hospital, London, UK

"Food Allergy: Adverse Reactions to Foods and Food Additives will be a welcome addition to libraries serving clinicians, nutritionists, dieticians and persons with food allergies or parents of children with food allergies."  (Reference Reviews, 1 April 2015)

• List of Contributors, vii Preface, xiAbbreviations, xiiiPart 1 Adverse Reactions to Food Antigens: Basic Science1 The Mucosal Immune System, 3Shradha Agarwal & Lloyd Mayer2 The Immunological Basis of IgE-Mediated Reactions, 16Stephan C. Bischoff & Gernot Sellge3 The Immunological Basis of Non-IgE-Mediated Reactions, 31Ashraf Uzzaman & Hirsh D. Komarow4 Food Allergens—Molecular and Immunological Characteristics, 47Heimo Breiteneder & E.N. Clare Mills5 Biotechnology and Genetic Engineering, 68Gary A. Bannon, Jason M. Ward, Raymond C. Dobert, & Roy L. Fuchs6 Food Allergen Thresholds of Reactivity, 90Steve L. Taylor, Jonathan O’B. Hourihane, & Joseph L. Baumert7 Immunological Tolerance, 100Lauren Steele & M. Cecilia Berin8 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity, 110Robert G. HamiltonPart 2 Adverse Reactions to Food Antigens: Clinical Science9 Theories on the Increasing Prevalence of Food Allergy, 123Katrina J. Allen & Jennifer J. Koplin10 The Spectrum of Allergic Reactions to Foods, 134Stacie M. Jones & A. Wesley Burks11 Cutaneous Reactions: Atopic Dermatitis and Other IgE- and Non-IgE-Mediated Skin Reactions, 144David M. Fleischer & Donald Y.M. Leung12 Oral Allergy Syndrome, 158Julie Wang13 The Respiratory Tract and Food Hypersensitivity, 169Graham Roberts14 Anaphylaxis and Food Allergy, 178Hugh A. Sampson15 Infantile Colic and Food Allergy, 192Ralf G. Heine & David J. Hill16 Eosinophilic Esophagitis, Gastroenteritis, and Colitis, 203Amanda Muir & Chris A. Liacouras17 Gluten-Sensitive Enteropathy, 217Alberto Rubio-Tapia & Joseph A. Murray18 Food Protein-Induced Enterocolitis and Enteropathies, 230Jay A Lieberman & Anna Nowak-Wegrzyn19 Occupational Reactions to Food Allergens, 245Andre Cartier, Sangeeta J. Jain, Laurianne G. Wild, Maxcie Sikora, Matthew Aresery, & Samuel B. Lehrer Part 3 Adverse Reactions to Foods: Diagnosis20 IgE Tests: In Vitro Diagnosis, 269Kirsten Beyer21 In Vivo Diagnosis: Skin Testing and Challenge Procedures, 278Scott H. Sicherer22 Atopy Patch Testing for Food Allergies, 289Von Ta & Kari Nadeau23 Elimination Diets and Oral Food Challenges, 296Scott H. Sicherer24 General Approach to Diagnosing Food Allergy and the Food Allergy Guidelines, 306Jonathan O’B. Hourihane & Hugh A. Sampson25 Hidden and Cross-Reacting Food Allergens, 316Scott H. Sicherer26 Controversial Practices and Unproven Methods in Allergy, 328David R. Scott, Jennifer A. Namazy, & Ronald A. SimonPart 4 Adverse Reactions to Food Additives27 Asthma and Food Additives, 341Robert K. Bush & Michelle Montalbano28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food Additives, 346John V. Bosso & David M. Robertson29 Sulfites, 361Steve L. Taylor, Robert K. Bush, & Julie A. Nordlee30 Monosodium Glutamate, 375Katharine M. Woessner31 Tartrazine, Azo, and Non-Azo Dyes, 384Donald D. Stevenson32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene, 393Richard W. Weber33 Adverse Reactions to Benzoates and Parabens, 402Raymond M. Pongonis & John M. Fahrenholz34 Food Colorings and Flavors, 411Matthew J. Greenhawt & James L. BaldwinPart 5 Contemporary Topics in Adverse Reactions to Foods35 Pharmacologic Food Reactions, 439Timothy J. Franxman & James L. Baldwin36 The Management of Food Allergy, 452Maria Laura Acebal, Anne Mu˜ noz-Furlong, & Hugh A. Sampson37 The Natural History of Food Allergy, 464Robert A. Wood38 Prevention of Food Allergy, 475Gideon Lack & George Du Toit39 Diets and Nutrition, 492Marion Groetch40 Food Toxicology, 507Steve L. Taylor41 Seafood Toxins, 518Soheil Chegini, Sarah J. Austin, & Dean D. Metcalfe42 Neurologic Reactions to Foods and Food Additives 535Richard W. Weber43 Experimental Approaches to the Study of Food Allergy, 547M. Cecilia Berin & Madhan Masilamani44 Food Allergy: Psychological Considerations and Quality of Life, 556Ma. Lourdes B. de Asis & Ronald A. Simon45 Foods and Rheumatologic Diseases, 568Lisa K. Stamp & Leslie G. Cleland46 Approaches to Therapy in Development, 581Anna Nowak-W_egrzyn & Hugh A. SampsonIndex, 599