Food intolerance and the food industry

hardback  240 pages  ISBN 1855734974      £130.00

This book is the first to have an industry rather than a medical focus and provides food industry professionals with an appreciation of food intolerance together with its diagnosis, symptoms and management. It will be an essential reference for the food industry, covering issues such as the handling of allergenic food in retail and manufacturing as well as applicable legislation.

Contents

Introduction T Dean, The David Hide Asthma and Allergy Research Centre, UK

• Background - Terminology - Mechanisms of food intolerance and food allergy - Mechanisms of oral intolerance

The legal context: due diligence M Law, Law Laboratories Limited, UK

• Introduction: the law and food intolerance
• The legal background: the Food Safety Act 1990
• The legal background: labelling
• The legal background: the control of food manufacture
• General product safety
• Civil remedies: the Consumer Protection Act
• Due diligence
• The practical application of 'due diligence' to allerginicity
• The future

Diagnostic tests B J Bateman, The David Hide Asthma and Allergy Research Centre, UK

• Introduction
• The clinical history and examination
• Diagnostic tests
• Food challenges
• Skin testing
• Patch testing
• Laboratory tests
• Other useful tests
• Uproven and inappropriately-applied tests

Symptoms of food intolerance J O'B Hourihane, Institute of Child Health and Great Ormond Street Hospital, UK

• Introduction
• How to distinguish intolerance from allergy
• Oral allergy syndrome
• Evolution of allergic reactions
• Clinical categorisation of allergic reactions
• Anaphylaxis
• Other symptoms of food-related disease

The treatment of food intolerance S H Arshad, The David Hide Asthma and Allergy Research Centre, UK

• Introduction: the range of treatments
• Avoidance therapy
• Hypoallergenic food
• Drug treatment
• Treating the immediate symptoms
• Treatment of common food allergic diseases
• Summary: trends in treatment
• Sources of further information and advice

Sources of information and labelling F Angus, Leatherhead Food Research Association, UK

• Introduction
• The UK Food Intolerance Databank (ALBA)
• European food intolerance databanks
• Other international databanks
• Food labelling in Europe: an outline
• Current and proposed labelling requirements for ingredients causing hypersensitivity
• Future labelling trends

Analytical techniques for detecting food allergens S Kilburn, Southampton General Hospital, UK

• Introduction
• The physical and chemical nature of food allergens
• Principles of food allergen techniques
• Processing and effects on allergenicity

Handling food allergens in retail and manufacturing J Hignett, Nestle UK Ltd, UK

• Introduction
• Identification of allegens
• Goof Manufacturing Practice
• Control of allergens throughout the supply chain
• Other initiatives
• Key aspects of legislation from a manufacturing view
• Labelling and promotion
• Additional communication initiatives

Support organisations for individuals with food intolerance D Reading, The Anaphylaxis Campaign, UK

• Introduction
• Current support organisations
• Collaboration with governments
• Collaboration with the food industry: retail and manufacturing
• The use of disclaimers on food labels
• The catering industry
• Coeliac disease
• Research into allergy and intolerance

The epidemiology of adverse food reactions G Roberts, A Khakoo and G Lack, St Mary's Hospital, London, UK

• Introduction
• Methodological issues
• Common foods causing allergic reactions
• Geographical variations
• Cross
• reactions between foods
• Occupational food allergy
• Risk factors for the development of adverse food reactions