Food allergy: adverse reactions to foods and food additives
Material type:
TextPublication details: Massachusetts Blackwell Publishing, Inc. 2003Edition: 3rd edDescription: xv, 591pISBN: - 0-632-04601-5
- WD 310 .M48 2003
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Book
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AMREF INTERNATIONAL UNIVERSITY (AMIU) LIBRARY | WD 310 .M48 2003 (Browse shelf(Opens below)) | Available | 08558 |
Examines basic and clinical features of adverse reactions to food antigens, additives, food biotechnology and genetic engineering. The book describes the gastrointestinal tract and its functioning under normal circumstances and during an allergic reaction mentioning the factors that bring about the reaction. The reactions experienced by different people are also explained to illustrate the different treatment that should be applied. The different additives and the subsequent reactions are highlighted mentioning the pharmacologic properties of food, diets and nutrition and different therapeutic approaches.
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