Food allergy is an adverse reactions resulting from an inappropriate immunological response to a food antigen. It usually presents as multi-system involvement with gastrointestinal symptoms, cutaneous symptoms, and respiratory symptoms occurring in 50 to 80%, 20 to 40%, and 4 to 25% of cases, respectively. This book reviews research from around the globe in the study of food allergies including fish allergy diagnosis and detection; allergy mitigation by dietary components; the pathophysiology and mechanisms of food allergy; emergency department anaphylaxis management and management of children with food allergies.

Book Information
ISBN 9781617287480
Author Patricia M. Rodgers
Format Hardback
Page Count 220
Imprint Nova Science Publishers Inc
Publisher Nova Science Publishers Inc
Weight(grams) 640g