Food Allergy: Molecular and Clinical Practice

Andreas L. Lopata

May 15, 2017 Forthcoming by CRC Press
Reference - 350 Pages - 13 Color & 11 B/W Illustrations
ISBN 9781498722445 - CAT# K25630

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Features

  • Covers methods used to characterize allergenic proteins, including chemical, genetic, immunological approaches and animal models
  • Discusses the interaction of allergenic proteins with the immune system
  • Discusses immunological cross-reactivity among allergens and impact on clinical reactivity
  • Provides epidemiological data on food allergies
  • Reviews different clinical and molecular diagnostic approaches in determining allergic sensitization
  • Presents current literature in the field of molecular immunology and clinical allergology
  • Serves as a guide for laboratory and clinical based scientist in the field of food allergy

Summary

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches.
This book describes the molecular biology and immunology of major food allergens, from laboratory based science to clinical immunology, encompassing novel characterisation and quantification methods, the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers, students and allergy clinicians to accurately diagnose and manage food allergies.