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Encyclopedia of Food Allergy
- 1st Edition - June 21, 2024
- Editor: Scott H Sicherer
- Language: English
- Hardback ISBN:9 7 8 - 0 - 3 2 3 - 9 6 0 1 8 - 2
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 6 0 1 9 - 9
Encyclopedia of Food Allergy, Three Volume Set organized in 10 sections, with ~200 chapters, and written by world-renowned clinician-scientist authors, is the most comprehen… Read more
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Request a sales quoteEncyclopedia of Food Allergy, Three Volume Set organized in 10 sections, with ~200 chapters, and written by world-renowned clinician-scientist authors, is the most comprehensive resource for food allergy ever compiled. With intuitive and easily accessible organization of information, the reader can quickly access overviews and general topics as well as detailed information to inform solutions to clinical or research questions. Research topics provide the necessary background for the novice as well as the details required. Clinical topics provide comprehensive and practical information, with generous use of tables, figures, and key points/clinical pearls, to inform clinical decision-making, and promote evidence-based management decisions.
Food allergy may affect up to 10% of the population in developed countries and appears to be increasing in prevalence worldwide, with many food allergies proving lifelong, severe, and potentially fatal. The last decade has witnessed a sea change response to the impact of food allergy through basic science research on the immunology, food science research on the triggers, clinical approaches to daily management, treatment and prevention, and an increasing understanding of the psychosocial and societal implications and how to address them.
- Presents in-depth, comprehensive coverage from an outstanding international author base of domain experts
- Ideal for new researchers and clinicians who will have a single resource that includes general topics to get them started
- Includes access to detailed information in their areas of work AND for many related topics that will help improve their research or clinical care
Clinicians (allergist-immmunologist), researchers in the field, allergy and immunology trainees. Pediatricians, gastroenterologists, dermatologists, community stakeholders (FDA, schools, industry).
Immunologic Sciences
-Mucosal immunity
-Tolerance
-Immunology of IgE mediated allergy
-Immunology of non-IgE mediated allergy
-B cell compartment
-T cell compartment
-Effector cells
-Antigen presenting cells
-Route of senstization
-Mouse models
-In vitro studies
-Genetics of FA
-Microbiome
-Systems biology to understand food allergy
Food sciences applicable to allergy (allergens, additives, toxins, measurement/detection)
-Molecular characteristics of food allergens
-Nomenclature food allergens
-Review of allergens
Egg
Milk
Grains
Soy and legumes
Peanut
Tree nuts
Fish
Shellfish
Sesame and seeds
Fruit allergy
Vegetable allergy
Cross reactivity
Meat allergies (note alpha gal is covered under disease states)
Allergy to protein additives/colors (carmine, pectin, gelatin, etc)
-Genetic engineering
-Thresholds
-Labeling food allergens-studies
-Labelling food allergens-laws
-Allergen detection systems
-Food additives and preservatives (multiple chapters with allergic implication
-Sulfites
-MSG
-Tartrazine, azo/non-azo dyes,
-Antioxidants,
-Benzoates, parabens,
-Colorings, flavorings,
-Natural protein-based additives
-Food toxins
-Pharmacologic reactions to foods
Definitions, epidemiology, economics, quality of life, psychosocial impact
Food allergy definitions and overview (IgE, non-IgE, mixed]
Food intolerance (break down types)
Common food allergens and food groups/clinical implications and cross-reactivity
Food allergy pediatric versus adult epidemiology
Natural course of food allergy
Tools for epidemiologic determination of food allergy
Epidemiology of food allergy, prevalence
Food allergy risk factors
Economics
Disparities
Quality of life (QOL)
QOL instruments
Anxiety
Bullying (not management)
Disease states of IgE mediated allergy
Atopic Dermatitis [diagnosis, management, role of food]
Pollen-food related syndrome [overview, relationships, management]
Urticaria/angioedema
Respiratory tract
Oral allergy syndrome/pollen-food allergy syndrome
Food Induced Anaphylaxis
Food associated exercise-induced anaphylaxis
Alpha-gal allergy
Disease states of non-IgE mediated/mixed pathophysiology gastrointestinal allergy *each state likely needs sub-topics
Food protein induced enterocolitis syndrome [definitions, diagnosis, management, natural course]
Food protein induced proctocolitis
Eosinophilic esophagitis
Eosinophilic gastritis
Eosinophilic colitis
Eosinophilic gastroenteritis
Intolerance and other adverse reactions to foods
Overview
Lactose intolerance
Hereditary/metabolic disorders
Alcohol dehydrogenase deficiency
Celiac disease
Role of food: colic, constipation
Role of food: IBS, IBD
Mast cell disorders and food allergy
Autism/developmental disorders and foods
Headaches and neurological issues and foods
Rheumatologic diagnoses and foods
Skin responses not related to atopic dermatitis or urticarial (FFE, physical urticarial)
Primary immunodeficiency with implications for food allergy
Asthma and food additives
Diagnostics
General approach (history, physical, prior probability assessment, test selection)
Natural course related to diagnostics
Skin tests
Serum IgE with whole proteins
Component tests
Diagnostics with regard to cross-reactivity
Epitope testing
BAT
MAT
Elimination diets
Oral food challenges (multiple)
Incorporating history and testing
Novel testing/monitoring
Unproven methods
Management
Nutrition topics (multiple and by ages), including daily management
Occupational food allergy
QOL/anxiety/bullying
Age differences in management [infant/child/teen-young adult/adult]
Restaurants
School
Anaphylaxis plans
Label reading
Home management
Vaccine and medication allergies related to food allergies
Lay organizations and general resources for food allergy
Prevention
Overview of current recommendations (global)
Role of maternal diet
Role of breastfeeding
Role of infant formula
Early diet
Microbiome/prebiotics/probiotics/synbiotics
Skin barrier
Diet diversity
Nutrients, vitamin D
Novel methods for primary and secondary prevention
Therapeutic approaches
Overview
Oral immunotherapy [overview/approach/safety-efficacy others]
Sublingual immunotherapy
Immunotherapies with modified proteins or DNA vaccines
Adjuvants
Biologics-proteins
Small molecule therapeutics
Shared decision making for therapeutics
Quality of life and therapeutics
- No. of pages: 2320
- Language: English
- Edition: 1
- Published: June 21, 2024
- Imprint: Elsevier
- Hardback ISBN: 9780323960182
- eBook ISBN: 9780323960199
SS
Scott H Sicherer
Scott H. Sicherer, M.D., is the Elliot and Roslyn Jaffe professor of allergy, immunology and pediatrics at the Icahn School of Medicine at Mount Sinai and the Director of the Jaffe Food Allergy Institute. He is Chief of the Division of Pediatric Allergy and Immunology, and Medical Director of the Institution’s Clinical Research Unit. Sicherer received his medical degree from the Johns Hopkins University School of Medicine. He is board-certified in allergy and immunology and specializes in food allergies. His research interests include gastrointestinal manifestations, epidemiology, psychosocial and quality of life issues, diagnostics, prevention, genetics and treatments.
He has published over 275 articles and 75 book chapters in major pediatric and allergy textbooks and journals, and has been consistently recognized as among the top 1% of researchers in his field.
Affiliations and expertise
Clinical Professor of Pediatrics, Chief, Pediatrics Allergy and Immunology, Medical Director, General Clinical Research Center, Jaffe Food Allergy Institute, Mount Sinai Medical Center, New York NY, USARead Encyclopedia of Food Allergy on ScienceDirect