Food Allergy : Adverse Reactions to Food and Food Additives

Unlike some of its competitors, this book is grounded in basic and clinical science. The authors aim to dispel some of the myths in the existing literature and provide a sound basis for current treatments and future study. The book is divided into three main sections: adverse reactions to food antigens (basic science and clinical science); adverse reactions to food additives; and contemporary topics in adverse reactions to foods. It is intended for allergists, immunologists, paediatricians, toxicologists.