Isabel Skypala, BSc Nutrition and Dietetics, PG Dip Allergy, RD, Specialist Allergy Dietitian, Director of Rehabilitation and Therapies, Royal Brompton & Harefield NHS Trust, and Honorary Senior Lecturer, Imperial College London, UK Carina Venter, BSc Dietetics, PG Dip Allergy, PhD, RD, Senior Allergy Dietitian, David Hide Asthma and Allergy Research Centre, Isle of Wight, and Senior Research Fellow, University of Portsmouth, UK

"This book provides an in-depth and focused review of all the important issues relating to food allergy disorders. In the book's forward Steven Durham notes that "the book will be a useful addition to the bookshelf for those working in both the general or specialist sector." Indeed, this reference is a wonderful and valuable addition to any provider who deals with food allergy and hypersensitivity disorders on a regular basis." (World Allergy Organization, 1 November 2011) "This publication provides guidance on the diagnosis and management of food hypersensitivity. It is aimed at both those working in the general or specialist sector, and those studying at either undergraduate or postgraduate level." (Food Science and Technology Abstracts, 2010)

• Part One - Diagnosis 1. Introduction1.1 Nomenclature1.2 Classification1.3 Symptoms associated with FHS1.4 Prevalence2. The role of food hypersensitivity in different conditions2.1 Food Hypersensitivity and the Skin2.2 The Role of Allergy and Intolerance in Respiratory Conditions 2.3 The Role of Allergy and Intolerance in Gastrointestinal Disorders2.4 The Role of Allergy and Intolerance in Behavioural Disorders2.5 The Role of Allergy and Intolerance in Neurological Disorders2.6 Food Hypersensitivity and Musculo-skeletal Diseases3. The Diagnosis of Food Hypersensitivity3.1 Clinical History3.2 Diagnostic tests3.3 Complementary and Alternative Medicine3.4 Diagnostic Exclusion Diets3.5 Oral Food Challenges4. Triggers of Food Hypersensitivity4.1 Allergens and the immune system4.2 Food allergen classes and nomenclature4.3 How does a food allergen induce allergy?4.4 Classification of food allergens4.5 Advances in Food Allergen technology4.6 Peanut Allergens4.7 Food labellingPart Two – Dietary Management5. Milk and Eggs5.1 Cow’s Milk5.2 Egg Allergy6. Seafood6.1 Prevalence and natural course of the condition6.2 Foods involved6.3 Diagnosis6.4 Avoidance7. Fruits and vegetables7.1 Prevalence and natural course of the condition7.2 Foods involved in fruit and vegetable allergy7.3 Presenting Symptoms and Diagnosis7.4 Management8. Peanuts, Legumes, Seeds and Tree Nuts8.1 Peanuts8.2 Other Legumes8.3 Seeds8.4 Tree nuts9. Cereals9.1 Coeliac Disease 9.2 Allergy to Wheat and other Cereals10. Other causes of food hypersensitivity10.1 Reactions to Food additives10.2 Pharmacologic Food Reactions 10.3 Food-dependant exercise-induced anaphylaxisPart Three- Other aspects of management, allergy prevention and nutritional considerations11. Nutritional consequences of avoidance and practical approaches to nutritional management11.1 Assessment of dietary adequacy11.2 Factors affecting nutritional status11.3 Ensuring optimal nutritional status while following a food  avoidance diet11.4 The Nutritional consequences of avoiding a number of common food allergens11.5 Vitamin and mineral supplements11.6 Other common nutritional issues encountered when implementing food avoidance diets12.  Lifestyle issues12.1 The burden of anaphylaxis and food allergy12.2 The importance of reintroduction of foods12.3 Cross contamination12.4 Items on prescription12.5 Recipe information12.6 Product informa 12.7 Awareness products12.8 Nurseries/Childminder12.9 Managing food allergy at school12.10 Managing food allergy at home12.11 Managing food allergy at work12.12 Eating Out12.13 Going on holiday12.14 Support and resources13. Allergy prevention and role of nutrition on the immune system13.1 Introduction to the immune system13.2 Supporting the immune system through nutrition14.  Management of Allergic Disease14.1 Allergic Rhinitis14.2 Asthma14.3 Atopic Eczema14.4 Anaphylaxis

Isabel Skypala, BSc Nutrition and Dietetics, PG Dip Allergy, RD, Specialist Allergy Dietitian, Director of Rehabilitation and Therapies, Royal Brompton & Harefield NHS Trust, and Honorary Senior Lecturer, Imperial College London, UK Carina Venter, BSc Dietetics, PG Dip Allergy, PhD, RD, Senior Allergy Dietitian, David Hide Asthma and Allergy Research Centre, Isle of Wight, and Senior Research Fellow, University of Portsmouth, UK

"This book provides an in-depth and focused review of all the important issues relating to food allergy disorders. In the book's forward Steven Durham notes that "the book will be a useful addition to the bookshelf for those working in both the general or specialist sector." Indeed, this reference is a wonderful and valuable addition to any provider who deals with food allergy and hypersensitivity disorders on a regular basis." (World Allergy Organization, 1 November 2011) "This publication provides guidance on the diagnosis and management of food hypersensitivity. It is aimed at both those working in the general or specialist sector, and those studying at either undergraduate or postgraduate level." (Food Science and Technology Abstracts, 2010)

• Part One - Diagnosis 1. Introduction1.1 Nomenclature1.2 Classification1.3 Symptoms associated with FHS1.4 Prevalence2. The role of food hypersensitivity in different conditions2.1 Food Hypersensitivity and the Skin2.2 The Role of Allergy and Intolerance in Respiratory Conditions 2.3 The Role of Allergy and Intolerance in Gastrointestinal Disorders2.4 The Role of Allergy and Intolerance in Behavioural Disorders2.5 The Role of Allergy and Intolerance in Neurological Disorders2.6 Food Hypersensitivity and Musculo-skeletal Diseases3. The Diagnosis of Food Hypersensitivity3.1 Clinical History3.2 Diagnostic tests3.3 Complementary and Alternative Medicine3.4 Diagnostic Exclusion Diets3.5 Oral Food Challenges4. Triggers of Food Hypersensitivity4.1 Allergens and the immune system4.2 Food allergen classes and nomenclature4.3 How does a food allergen induce allergy?4.4 Classification of food allergens4.5 Advances in Food Allergen technology4.6 Peanut Allergens4.7 Food labellingPart Two – Dietary Management5. Milk and Eggs5.1 Cow’s Milk5.2 Egg Allergy6. Seafood6.1 Prevalence and natural course of the condition6.2 Foods involved6.3 Diagnosis6.4 Avoidance7. Fruits and vegetables7.1 Prevalence and natural course of the condition7.2 Foods involved in fruit and vegetable allergy7.3 Presenting Symptoms and Diagnosis7.4 Management8. Peanuts, Legumes, Seeds and Tree Nuts8.1 Peanuts8.2 Other Legumes8.3 Seeds8.4 Tree nuts9. Cereals9.1 Coeliac Disease 9.2 Allergy to Wheat and other Cereals10. Other causes of food hypersensitivity10.1 Reactions to Food additives10.2 Pharmacologic Food Reactions 10.3 Food-dependant exercise-induced anaphylaxisPart Three- Other aspects of management, allergy prevention and nutritional considerations11. Nutritional consequences of avoidance and practical approaches to nutritional management11.1 Assessment of dietary adequacy11.2 Factors affecting nutritional status11.3 Ensuring optimal nutritional status while following a food  avoidance diet11.4 The Nutritional consequences of avoiding a number of common food allergens11.5 Vitamin and mineral supplements11.6 Other common nutritional issues encountered when implementing food avoidance diets12.  Lifestyle issues12.1 The burden of anaphylaxis and food allergy12.2 The importance of reintroduction of foods12.3 Cross contamination12.4 Items on prescription12.5 Recipe information12.6 Product informa 12.7 Awareness products12.8 Nurseries/Childminder12.9 Managing food allergy at school12.10 Managing food allergy at home12.11 Managing food allergy at work12.12 Eating Out12.13 Going on holiday12.14 Support and resources13. Allergy prevention and role of nutrition on the immune system13.1 Introduction to the immune system13.2 Supporting the immune system through nutrition14.  Management of Allergic Disease14.1 Allergic Rhinitis14.2 Asthma14.3 Atopic Eczema14.4 Anaphylaxis

Isabel Skypala, BSc Nutrition and Dietetics, PG Dip Allergy, RD, Specialist Allergy Dietitian, Director of Rehabilitation and Therapies, Royal Brompton & Harefield NHS Trust, and Honorary Senior Lecturer, Imperial College London, UK Carina Venter, BSc Dietetics, PG Dip Allergy, PhD, RD, Senior Allergy Dietitian, David Hide Asthma and Allergy Research Centre, Isle of Wight, and Senior Research Fellow, University of Portsmouth, UK

"This book provides an in-depth and focused review of all the important issues relating to food allergy disorders. In the book's forward Steven Durham notes that "the book will be a useful addition to the bookshelf for those working in both the general or specialist sector." Indeed, this reference is a wonderful and valuable addition to any provider who deals with food allergy and hypersensitivity disorders on a regular basis." (World Allergy Organization, 1 November 2011) "This publication provides guidance on the diagnosis and management of food hypersensitivity. It is aimed at both those working in the general or specialist sector, and those studying at either undergraduate or postgraduate level." (Food Science and Technology Abstracts, 2010)

• Part One - Diagnosis 1. Introduction1.1 Nomenclature1.2 Classification1.3 Symptoms associated with FHS1.4 Prevalence2. The role of food hypersensitivity in different conditions2.1 Food Hypersensitivity and the Skin2.2 The Role of Allergy and Intolerance in Respiratory Conditions 2.3 The Role of Allergy and Intolerance in Gastrointestinal Disorders2.4 The Role of Allergy and Intolerance in Behavioural Disorders2.5 The Role of Allergy and Intolerance in Neurological Disorders2.6 Food Hypersensitivity and Musculo-skeletal Diseases3. The Diagnosis of Food Hypersensitivity3.1 Clinical History3.2 Diagnostic tests3.3 Complementary and Alternative Medicine3.4 Diagnostic Exclusion Diets3.5 Oral Food Challenges4. Triggers of Food Hypersensitivity4.1 Allergens and the immune system4.2 Food allergen classes and nomenclature4.3 How does a food allergen induce allergy?4.4 Classification of food allergens4.5 Advances in Food Allergen technology4.6 Peanut Allergens4.7 Food labellingPart Two – Dietary Management5. Milk and Eggs5.1 Cow’s Milk5.2 Egg Allergy6. Seafood6.1 Prevalence and natural course of the condition6.2 Foods involved6.3 Diagnosis6.4 Avoidance7. Fruits and vegetables7.1 Prevalence and natural course of the condition7.2 Foods involved in fruit and vegetable allergy7.3 Presenting Symptoms and Diagnosis7.4 Management8. Peanuts, Legumes, Seeds and Tree Nuts8.1 Peanuts8.2 Other Legumes8.3 Seeds8.4 Tree nuts9. Cereals9.1 Coeliac Disease 9.2 Allergy to Wheat and other Cereals10. Other causes of food hypersensitivity10.1 Reactions to Food additives10.2 Pharmacologic Food Reactions 10.3 Food-dependant exercise-induced anaphylaxisPart Three- Other aspects of management, allergy prevention and nutritional considerations11. Nutritional consequences of avoidance and practical approaches to nutritional management11.1 Assessment of dietary adequacy11.2 Factors affecting nutritional status11.3 Ensuring optimal nutritional status while following a food  avoidance diet11.4 The Nutritional consequences of avoiding a number of common food allergens11.5 Vitamin and mineral supplements11.6 Other common nutritional issues encountered when implementing food avoidance diets12.  Lifestyle issues12.1 The burden of anaphylaxis and food allergy12.2 The importance of reintroduction of foods12.3 Cross contamination12.4 Items on prescription12.5 Recipe information12.6 Product informa 12.7 Awareness products12.8 Nurseries/Childminder12.9 Managing food allergy at school12.10 Managing food allergy at home12.11 Managing food allergy at work12.12 Eating Out12.13 Going on holiday12.14 Support and resources13. Allergy prevention and role of nutrition on the immune system13.1 Introduction to the immune system13.2 Supporting the immune system through nutrition14.  Management of Allergic Disease14.1 Allergic Rhinitis14.2 Asthma14.3 Atopic Eczema14.4 Anaphylaxis