Food Allergy provides clinicians, scientists, educators and regulators with an authoritative review of the field by combining the current knowledge and hypotheses about food allergy treatments, research directions, bioinformatics tools and industry and government regulations. This resource examines the identification and characterization of allergenic proteins within food sources, the underlying mechanisms of action and treatment options. Particular emphasis is placed on topics including: the clinical aspects of food allergy, advances in diagnosis, immunotherapy and the role of animal models and the effects of food processing.
"The allergist/immunologist with a specific interest in food allergy and non-physician scientists working in the field will find this book to be a highly detailed and useful reference."
-- Ron Purcell, MD (University of South Florida College of Medicine) Doody's Review
The book is geared toward the physician researcher or non-physician scientist working in the field of food allergy who wishes to have multifaceted account of the current knowledge of food allergy.