Food Hypersensitivity

Specialist dietitians, Isabel Skypala and Carina Venter assemble a
team of expert authors to separate fact from fiction and provide
the reader with an authoritative and practical guide to handling
the difficult issue of food hypersensitivity.

Offering advice for treating children and adults in one book and
written in an accessible style, the book is split into three main
sections:

• Diagnosis

• Dietary management

• Allergy prevention and nutritional considerations

This exceptional volume is essential reading for all dietitans,
nutritionists, paediatricians, allergists, family practitioners,
GPs, practice nurses, health visitors and other health care
professionals who work in this area or have an interest in food
allergy. The book is also an excellent reference for undergraduate
and postgraduate students studying allergy, immunology or nutrition
and dietetics. Libraries in all universities and research
establishments where nutrition, dietetics, food science, medicine
and health sciences are studied and taught should have copies of
this important work on their shelves

Auteur

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

Résumé
Specialist dietitians, Isabel Skypala and Carina Venter assemble a team of expert authors to separate fact from fiction and provide the reader with an authoritative and practical guide to handling the difficult issue of food hypersensitivity. Offering advice for treating children and adults in one book and written in an accessible style, the book is split into three main sections:

• Diagnosis
• Dietary management
• Allergy prevention and nutritional considerations
  This exceptional volume is essential reading for all dietitans, nutritionists, paediatricians, allergists, family practitioners, GPs, practice nurses, health visitors and other health care professionals who work in this area or have an interest in food allergy. The book is also an excellent reference for undergraduate and postgraduate students studying allergy, immunology or nutrition and dietetics. Libraries in all universities and research establishments where nutrition, dietetics, food science, medicine and health sciences are studied and taught should have copies of this important work on their shelves

Contenu

Part One - Diagnosis

1. Introduction

1.1 Nomenclature

1.2 Classification

1.3 Symptoms associated with FHS

1.4 Prevalence

2. The role of food hypersensitivity in different
   conditions

2.1 Food Hypersensitivity and the Skin

2.2 The Role of Allergy and Intolerance in Respiratory
Conditions

2.3 The Role of Allergy and Intolerance in Gastrointestinal
Disorders

2.4 The Role of Allergy and Intolerance in Behavioural
Disorders

2.5 The Role of Allergy and Intolerance in Neurological
Disorders

2.6 Food Hypersensitivity and Musculo-skeletal Diseases

3. The Diagnosis of Food Hypersensitivity

3.1 Clinical History

3.2 Diagnostic tests

3.3 Complementary and Alternative Medicine

3.4 Diagnostic Exclusion Diets

3.5 Oral Food Challenges

4. Triggers of Food Hypersensitivity

4.1 Allergens and the immune system

4.2 Food allergen classes and nomenclature

4.3 How does a food allergen induce allergy?

4.4 Classification of food allergens

4.5 Advances in Food Allergen technology

4.6 Peanut Allergens

4.7 Food labelling

Part Two - Dietary Management

5. Milk and Eggs

5.1 Cow's Milk

5.2 Egg Allergy

6. Seafood

6.1 Prevalence and natural course of the condition

6.2 Foods involved

6.3 Diagnosis

6.4 Avoidance

7. Fruits and vegetables

7.1 Prevalence and natural course of the condition

7.2 Foods involved in fruit and vegetable allergy

7.3 Presenting Symptoms and Diagnosis

7.4 Management

8. Peanuts, Legumes, Seeds and Tree Nuts

8.1 Peanuts

8.2 Other Legumes

8.3 Seeds

8.4 Tree nuts

9. Cereals

9.1 Coeliac Disease

9.2 Allergy to Wheat and other Cereals

10. Other causes of food hypersensitivity

10.1 Reactions to Food additives

10.2 Pharmacologic Food Reactions 10.3 Food-dependant
exercise-induced anaphylaxis

Part Three- Other aspects of management, allergy prevention
and nutritional considerations

11. Nutritional consequences of avoidance and practical
    approaches to nutritional management

11.1 Assessment of dietary adequacy

11.2 Factors affecting nutritional status

11.3 Ensuring optimal nutritional status while following a
food avoidance diet

11.4 The Nutritional consequences of avoiding a number of common
food allergens

11.5 Vitamin and mineral supplements

11.6 Other common nutritional issues encountered when
implementing food avoidance diets

12. Lifestyle issues

12.1 The burden of anaphylaxis and food allergy

12.2 The importance of reintroduction of foods

12.3 Cross contamination

12.4 Items on prescription

12.5 Recipe information

12.6 Product informa 12.7 Awareness products

12.8 Nurseries/Childminder

12.9 Managing food allergy at school

12.10 Managing food allergy at home

12.11 Managing food allergy at work

12.12 Eating Out

12.13 Going on holiday

12.14 Support and resources

13. Allergy prevention and role of nutrition on the immune
    system

13.1 Introduction to the immune system

13.2 Supporting the immune system through nutrition

14. Management of Allergic Disease

14.1 Allergic Rhinitis

14.2 Asthma

14.3 Atopic Eczema

14.4 Anaphylaxis