Pathophysiology and Mechanisms of Food Allergy

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

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Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Details

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)

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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