Food Allergy: Adverse Reactions to Foods and Food Additives

by Dean D. Metcalfe, Hugh A. Sampson

In keeping with the successful formula of the first edition, this text covers the topic of adult and paediatric allergic diseases from a scientifically-based approach. There is increased coverage of skin and respiratory tract involvement, occupational food allergy, nutrition and food information. New to this edition is extensive information on food additives, paediatric food allergies, food preservatives, recombinant food technology, labeling, toxins, tolerance and new treatments.

583 pages, Hardcover

First published January 1, 1991