Adverse Reactions to Food : The Report of a British Nutrition Foundation Task Force

Continuing the exciting series of BNF Task Force Reports, **__Adverse Reactions to Foods__** covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. Chaired by Professor Dame Barbara Clayton, task force members have provided cutting edge information, which is a must-have reference for a whole range of professionals including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals.Content: Chapter 1 Introduction and Definitions (pages 1–10): Chapter 2 The Immune System (pages 11–37): Chapter 3 Nutrition and the Immune System (pages 38–56): Chapter 4 Epidemiology of Food Intolerance and Food Allergy (pages 57–66): Chapter 5 Pre? and Postnatal Sensitisation to Foods (pages 67–76): Chapter 6 Common Food Allergies (pages 77–88): Chapter 7 Other Manifestations of Food Intolerances (pages 89–103): Chapter 8 Enzyme Defects and Food Intolerance (pages 104–111): Chapter 9 Coeliac Disease and Other Gluten Sensitive Disorders (pages 112–130): Chapter 10 Clinically Validated Diagnostic Tests and Non?Validated Procedures of Unproven Value (pages 131–137): Chapter 11 Diagnosis and Management of Food Intolerance by Diet (pages 138–151): Chapter 12 Food Allergens and the Food Industry (pages 152–164): Chapter 13 Immunomodulation of Food Allergies (pages 165–169): Chapter 14 Conclusions of the Task Force (pages 170–176): Chapter 15 Recommendations of the Task Force (pages 177–180): Chapter 16 Questions on Food Allergy and Intolerance (pages 181–188):

This exciting and comprehensive book comprises the comprehensive and authoritative independent report of the British Nutrition Foundation's Task Force Report on Adverse Reactions to Food. The Task Force was invited by the Council of the British Nutrition Foundation to review, analyse, report and make recommendations on adverse reactions to food.

The main focus of Adverse Reactions to Food is food intolerance (with brief coverage of food aversion and food poisoning). Chapters in the book are divided into sections. The first section considers the immune system, how nutrition influences immune functions, the epidemiology of food intolerance, non-immunological food intolerance and current thinking about sensitisation in early life. Following chapters cover specific forms of food intolerance, including lactose intolerance and coeliac disease, diagnosis and management and consumer issues such as labeling of allergens and the efforts of manufacturers to reduce cross contamination with allergens.

The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues.

Adverse Reactions to Food provides core information for a wide range of health professionals including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors), immunologists and all those involved in work on food allergens and intolerance. Personnel in the food industry responsible for product development, production and packaging will find this landmarkpublication to be an extremely valuable reference, as will lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, food science, public health, pharmacy, nursing and medicine.

Also available from Blackwell Publishing

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In this Task Force report, the phrase Adverse Reactions to Food is used as the umbrella term to describe a range of different types of responses to food, in particular food intolerance, food aversion and food poisoning (Fig. 1.1).