Food Allergy: Molecular and Clinical Practice PDF Download
By Andreas L. Lopata (Editor)
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.
- Hardcover:390 pages
- Publisher:CRC Press; 1 edition (August 17, 2017)
Allergy-related diseases are today recognized as reaching epidemic proportions, with up to 30% of the general population suffering from clinical symptoms ranging from urticaria, rhinitis and asthma to life-threatening anaphylactic reactions. The main contributors to the increasing prevalence of allergy seem to be very diverse including increasing immunological predisposition (‘atopy’), changing food consumption and well as living conditions. The dramatic increase of allergic diseases is not only seen in the developed world, but increasing evidence indicates that also developing countries are considerably affected. Already over fifty percent of the world population is living in Asia, where not only food consumption, but also food allergies are very different from what is mainly published from Western countries. In the research efforts in the field of food allergy two main questions are often asked: What makes one person allergic to a particular food and not the other? Furthermore, Why are some foods and food proteins more allergenic than others? In addition it is very difficult to predict the severity of clinical reaction and the amount of allergen required to elicit these reactions. Major food allergens from a small number of sources were identified and purified as early as the 1970s. A boost in the number of newly identified allergens was elicited by the general availability of recombinant DNA technology in the late 1980s. The ever-growing IUIS Allergen Nomenclature Database contains currently over 840 allergens from 252 sources and their isoforms and variants. Currently we know about 290 food allergens from 98 different food sources.