Patricia M. Rodgers, "Food Allergies: Symptoms, Diagnosis, and Treatment "
English | ISBN: 1617287482 | 2011 | 220 pages | PDF | 12 MB
Food allergy is an adverse reactions resulting from an inappropriate immunological response to a food antigen. It usually presents as multi-system involvement with gastrointestinal symptoms, cutaneous symptoms, and respiratory symptoms occurring in 50 to 80 percent, 20 to 40 percent, and 4 to 25 percent of cases, respectively. This book reviews research from around the globe in the study of food allergies including fish allergy diagnosis and detection; allergy mitigation by dietary components; the pathophysiology and mechanisms of food allergy; and, emergency department anaphylaxis management and management of children with food allergies.
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