Chuyên Đề Food Toxicology - Food Allergies and Sensitivities

CONTENTS
Introduction
Immunological Food Hypersensitivities (True Food
Allergies)
Mechanisms
IgE-Mediated Allergic Reaction (Immediate
Hypersensitivity)
Exercised-Induced Allergic Reactions
Cell-Mediated Reactions (Delayed Hypersensitivity)
Nature and Chemistry of Food Allergens
Avoidance of True Food Allergies
Allergen Cross-Contact and Its Control
Celiac Disease (Gluten-Sensitive Enteropathy)
Nonimmunological Food Sensitivities
Anaphylactoid Reactions
Metabolic Food Disorders
Lactose Intolerance
Favism
Idiosyncratic Reactions
Sulfite-Induced Asthma
Role of MSG in Idiosyncratic Reactions
Tartrazine-Induced Asthma and Urticaria
Other Food Additives in Chronic Urticaria and Asthma
Summary
References