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Patrícia Olaya Paschoal
University of São Paulo (USP), Brazil
Gerlinde Teixeira
Federal Fluminense University (UFF), Brazil
Cristina Miuki Abe Jacob
University of São Paulo (USP), Brazil
Series: Food Science and Technology
BISAC: MED060000
Food allergies have increased over the past decade and are an important problem in daily clinical practice. Adverse reactions to food may result in a large number of clinical signs involving skin, circulatory system and the gastrointestinal tract, and can lead to fatal final consequences like hypotension associated to anaphylaxis. The diagnosis relies on a detailed history, skin tests, serologic tests, and food challenges. The basis of food allergy treatment is the elimination diet. (Imprint: Nova)
Table of Contents
Abstract
Introduction
Regulation of the immune response by mucosal presentation of antigen
Food proteins
Microbiota
Pathophysiology and mechanisms
Epidemiology and clinical aspects
Oral allergy syndrome
Conclusion
References
Index
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