Basics of food allergy

About this book

Abstract: A authoritative text for physicians, food allergists, and medical scientists covers clinical aspects of the diagnosis and treatment of food allergy and the underlying knowledge and principles concerning its cause and characteristics. Some of the 19 chapters are written to serve as models of day-to-day instructions for the physicians to copy and give to the patients; other chapters are devoted to discussions of controversial techniques associated with the diagnosis and treatment of food allergy. Evaluations of these techniques by the American College of Allergists are included. Information on useless food fads also is presented. A glossary and detailed recipes and special diets are appended.