Intestinal immunology and food allergy

This volume reviews recent findings on gastrointestinal immunity and food hypersensitivity and explores various strategies for preventing and treating food allergies. The book provides clinicians with a thorough understanding of the mechanisms and manifestations of food allergies, the predictive factors for food allergy, the tests available for diagnosing food hypersensitivity, the methods by which tolerance can be induced, and the role of special maternal diets and infant formulas in preventing food allergies. Coverage begins with reviews of the ontogeny of the mucosal immune system, the uptake and transport of macromolecules by the intestine, and the interactions of the nervous system with gastrointestinal mast cells. The book then examines the physicochemical characteristics of food allergens, the clinical manifestations of food hypersensitivity, and the major predictors of the risk of food allergy. Close attention is given to current diagnostic tests for food allergy, including double-blind food challenges and laboratory tests. Other contributors review the normal development of oral tolerance and describe methods for inducing oral and systemic tolerance. A major portion of the book focuses on strategies for preventing food allergies in infants genetically at risk. Noted experts discuss the value of prolonged breast feeding and of maternal dietary restrictions during pregnancy and lactation. Extensive studies are presented on the effectiveness of hydrolyzed whey protein formulas in prophylactic and therapeutic diets for cow's milk allergy. Several contributors address the ongoing controversy regarding the prophylactic use of formulas whose proteins have been partially hydrolyzed to preserve palatability. Full consideration is also given to the potential pathogenic role of hidden food allergens. This volume is an essential resource for obstetricians, pediatricians, allergologists, nutritionists, and gastroenterologists. It offers sound and practical guidelines for prevention, diagnosis, and treatment of food allergies.