Adverse reactions to food: the report of a British Nutrition Foundation task force
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Blackwell Science
2002
|
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVIII, 236 S. graph. Darst. |
| ISBN: | 0632055472 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV014005801 | ||
| 003 | DE-604 | ||
| 005 | 20050209 | ||
| 007 | t | ||
| 008 | 011113s2002 d||| |||| 00||| eng d | ||
| 020 | |a 0632055472 |9 0-632-05547-2 | ||
| 035 | |a (OCoLC)248752524 | ||
| 035 | |a (DE-599)BVBBV014005801 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 | ||
| 050 | 0 | |a RC596 | |
| 082 | 0 | |a 616.975 | |
| 084 | |a MED 405f |2 stub | ||
| 084 | |a MED 490f |2 stub | ||
| 084 | |a LEB 200f |2 stub | ||
| 084 | |a OEK 100f |2 stub | ||
| 245 | 1 | 0 | |a Adverse reactions to food |b the report of a British Nutrition Foundation task force |c ed. by Judith Buttriss |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Oxford [u.a.] |b Blackwell Science |c 2002 | |
| 300 | |a XVIII, 236 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 4 | |a Food allergy | |
| 650 | 4 | |a Food |x Toxicology | |
| 650 | 4 | |a Malabsorption syndromes | |
| 650 | 4 | |a Nutritionally induced diseases | |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Hypersensitivität |0 (DE-588)4401214-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelallergie |0 (DE-588)4034871-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Unverträglichkeit |0 (DE-588)4187128-5 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmittelallergie |0 (DE-588)4034871-4 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 1 | 1 | |a Unverträglichkeit |0 (DE-588)4187128-5 |D s |
| 689 | 1 | |5 DE-604 | |
| 689 | 2 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 2 | 1 | |a Hypersensitivität |0 (DE-588)4401214-7 |D s |
| 689 | 2 | |5 DE-604 | |
| 700 | 1 | |a Buttriss, Judith |e Sonstige |4 oth | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009588249&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-009588249 | ||
Datensatz im Suchindex
| _version_ | 1804128861261135872 |
|---|---|
| adam_text | Titel: Adverse reactions to food
Autor: Buttriss, Judith
Jahr: 2002
Contents
This report is the collective work of all the members of the Task Force.
Authors of the first draft of each chapter are given below.
Foreword xiv
Terms of Reference xv
Task Force Membership xvi
1 Introduction and Definitions 1
Dr Judith Buttriss and Dr Sarah Schenker
1.1 Introduction 1
1.2 Food intolerance 2
1.2.1 Allergic reactions 2
1.2.2 Enzymic reactions 3
1.2.3 Pharmacological reactions 3
1.2.4 Other non-defined idiosyncratic responses 4
1.3 Food aversion 4
1.3.1 Food avoidance 4
1.4 Food poisoning 5
1.4.1 Chemical food poisoning 5
1.4.2 Foodborne bacterial gastroenteritis 6
1.4.3 Food vehicles 7
1.4.4 Foodborne viral gastroenteritis 8
1.5 Key points 9
Appendix A Classification of adverse reactions to foods 10
2 The Immune System 11
Dr Graham Devereux
2.1 Introduction 11
2.2 The immune system 11
2.3 Innate immunity 12
2.4 Adaptive immunity 12
2.4.1 Anatomy and cells of adaptive immunity 12
2.4.2 Clonal expansion of lymphocytes 13
2.4.3 B cells, immunoglobulins and humoral immunity 13
2.4.4 T cells and cell mediated immunity 16
2.4.5 The generation of effector T cells 18
vi Contents
2.4.6 Effector CD4+ T cells 23
2.4.7 Effector mechanisms of Thl mediated immunity 26
2.4.8 Effector mechanisms of Th2 mediated immunity 27
2.5 Allergy 28
2.5.1 IgE mediated allergy 29
2.5.2 Clinical patterns of IgE mediated allergy 33
2.5.3 Non-IgE/T cell mediated allergy 34
2.6 Why do food antigens fail to produce a detrimental immune response? 34
2.6.1 Oral tolerance/true immunological tolerance 35
2.6.2 Mechanisms of oral tolerance 35
2.6.3 Factors influencing oral tolerance 36
2.6.4 Immunological acceptance 36
2.7 Conclusion 37
3 Nutrition and the Immune System 38
Dr Philip Colder
3.1 Introduction 38
3.2 Impact of infection on nutrient status 38
3.2.1 Infection is characterised by anorexia 39
3.2.2 Infection is characterised by nutrient malabsorption and loss 39
3.2.3 Infection is characterised by increased resting energy expenditure 39
3.2.4 Infection is characterised by altered metabolism and redistribution of nutrients 39
3.3 Protein-energy malnutrition and immune function 40
3.4 The influence of individual micronutrients on immune function 40
3.4.1 Vitamin A 40
3.4.2 Carotenoids 41
3.4.3 Vitamin B6 41
3.4.4 Vitamin C 41
3.4.5 Vitamin E 41
3.4.6 Zinc 43
3.4.7 Copper 44
3.4.8 Iron 44
3.4.9 Micronutrient combinations and resistance to infection 44
3.4.10 Micronutrients and HIV infection 45
3.4.11 Micronutrients and asthma 45
3.5 Dietary fat and immune function 46
3.5.1 Fatty acids in the human diet 46
3.5.2 Amount of dietary fat and immune function 46
3.5.3 Eicosaniods: a link between fatty acids and the immune system 46
3.5.4 Linoleic acid and immune function 48
3.5.5 a-Linolenic acid and immune function 48
3.5.6 Fish oil and immune function 49
3.5.7 Dietary fat and Thl skewed immunological diseases 49
3.5.8 Fatty acids and Th2 skewed immunological diseases 50
3.6 Dietary amino acids and related compounds and immune function 51
3.6.1 Sulphur amino acids and glutathione 51
3.6.2 Arginine 51
3.6.3 Glutamine 52
3.7 Probiotics, immune function and allergy 52
3.7.1 The theoretical basis for the use of probiotics 52
Contents vii
3.7.2 Probiotics and immune function 52
3.7.3 Probiotics and allergy 53
3.8 Breast feeding and immune function 53
3.8.1 The composition of breast milk 53
3.8.2 Breast feeding, immune function and infection 54
3.9 General comments 54
3.10 Key points 56
Epidemiology of Food Intolerance and Food Allergy 57
Dr Graham Devereux
4.1 Introduction 57
4.2 The adequacy of currently available epidemiological data for food intolerance 57
4.2.1 Non-IgE mediated allergy 58
4.3 Infants and children 58
4.3.1 Cows milk intolerance and allergy 59
4.3.2 Allergy to egg 60
4.3.3 Peanut allergy 60
4.3.4 Intolerance to food additives 61
4.4 Adults 61
4.4.1 Peanut allergy in adults 62
4.4.2 Intolerance to food additives in adults 62
4.5 Time trends and geographic differences 62
4.6 The relationship between IgE mediated food allergy and other IgE mediated allergies 63
4.7 General epidemiology of IgE mediated allergy 64
4.8 Key points 66
Pre- and Postnatal Sensitisation to Foods 67
Professor Mike Kemeny, Dr Anita MacDonald and Professor Ian Kimber
5.1 Introduction and definition of terms 67
5.1.1 IgE mediated allergy 67
5.2 Factors that influence neonatal sensitisation to food 67
5.2.1 Genetic background 67
5.2.2 Prenatal exposure 68
5.2.3 Antibody responses 69
5.3 Assessment of abnormal immune response 69
5.3.1 Cord blood or term IgE concentration 70
5.3.2 CD4+ T cell responses to allergens in cord blood 70
5.3.3 CD4+ T cell responses and IgG antibodies to constituents of food 70
5.4 Trigger foods 70
5.5 Dietary factors in the development of atopy in infants 71
5.6 Maternal diet during pregnancy 71
5.7 Breast feeding 72
5.7.1 Evidence supporting the protective effect of breast milk 72
5.7.2 Evidence against breast feeding 73
5.8 Maternal diet during lactation 74
5.9 Use of protein hydrolysate formula 75
5.10 Introduction of solids 76
5.11 Key points 76
viii Contents
6 Common Food Allergies 77
Professor Maurice Lessof
6.1 Introduction 77
6.2 Allergens involved 77
6.3 Diagnosis 78
6.3.1 Misdiagnoses and misconceptions 79
6.4 Clinical features of atopic disease 80
6.4.1 Clinical features of food allergy 80
6.4.2 Childhood eczema 80
6.4.3 Childhood asthma 80
6.4.4 Clinical features in adults 81
6.4.5 The oral allergy syndrome 81
6.5 Foods that cause allergic reactions 82
6.5.1 Allergic reactions to food in young children 83
6.5.2 Peanut allergy 83
6.5.3 Can genetic modification influence allergenicity? 85
6.6 Management of food allergy in childhood 85
6.7 Difficulties in diagnosis and management 87
6.8 Key points 88
7 Other Manifestations of Food Intolerances 89
Professor Stephan Strobel, Professor Maurice Lessof and Professor Ian Kimber
7.1 Introduction 89
7.2 Reactions affecting the skin 89
7.2.1 Urticaria and angio-oedema 89
7.3 Reactions affecting the gastrointestinal tract 91
7.3.1 Vomiting 91
7.3.2 Gastro-oesophageal reflux 91
7.3.3 Abdominal pain, distension and flatulence 92
7.3.4 Diarrhoea 92
7.3.5 Bacterial overgrowth 92
7.3.6 Constipation 92
7.4 Enteropathies 92
7.4.1 Allergic eosinophilic gastroenteropathy 92
7.4.2 Infantile colic 93
7.4.3 Irritable bowel syndrome 93
7.5 Respiratory system effects 94
7.5.1 Asthma 94
7.5.2 Rhinitis and conjunctivitis (hay fever) 95
7.5.3 Serous otitis media 95
7.5.4 Milk-induced pulmonary haemosiderosis (Heiner s syndrome) 95
7.6 The central nervous system and behaviour 95
7.6.1 Migraine and food intolerance 95
7.6.2 Migraine and diet 95
7.6.3 Food allergy and migraine 96
7.6.4 Migraine and non-immunologic effects 96
7.6.5 Foods commonly associated with migraine 97
7.7 Evidence of reactions to food in teenagers and adults with mental disorders 98
7.7.1 Children and adolescents 98
7.8 Hyperactivity and attention deficit hyperactivity disorder (ADHD) 98
Contents ix
7.8.1 Studies on attention deficit hyperactivity disorder 99
7.8.2 Studies on the Feingold diet 99
7.8.3 Clinical studies of wider food exclusions 100
7.8.4 Mental illness and gluten sensitivity: schizophrenia 100
7.8.5 Autism 101
7.8.6 Cot death (sudden infant death syndrome, SIDS) 101
7.9 Other clinical symptoms that may be related to adverse effects of foods 102
7.9.1 Enuresis and cystitis 102
7.9.2 Vaginitis/vaginal discharge 102
7.9.3 Athropathy, arthritis 102
7.10 Key points 103
8 Enzyme Defects and Food Intolerance 104
Dr Judith Buttriss and Dr Ritta Korpela
8.1 Introduction 104
8.2 The nature of lactose intolerance 104
8.3 Types of lactose intolerance 105
8.3.1 Congenital lactase deficiency 105
8.3.2 Late onset lactase deficiency/lactase non-persistence 105
8.3.3 Secondary lactose intolerance 106
8.4 Prevalence of lactose intolerance 106
8.5 Clinical features of lactose intolerance 107
8.6 Diagnosis of lactose intolerance 107
8.6.1 Lactose maldigestion - reducing substances in stools 107
8.6.2 Lactose maldigestion - breath test 107
8.6.3 Tissue lactase activity 108
8.6.4 Other tests 108
8.7 Treatment of lactose intolerance 108
8.7.1 Secondary lactose intolerance 108
8.7.2 Late onset lactase deficiency 108
8.7.3 Potential for adaptation 110
8.8 Nutritional adequacy of low lactose diets 110
8.9 Hereditary fructose intolerance 111
8.10 Key points 111
9 Coeliac Disease and other Gluten Sensitive Disorders 112
Dr Julia Ellis
9.1 Gluten 112
9.2 Manifestations of gluten sensitivity 112
9.3 Gluten sensitive enteropathy 112
9.3.1 Subclinical or silent coeliac disease 113
9.3.2 Latent coeliac disease 113
9.3.3 Transient gluten intolerance 113
9.4 Dermatitis herpetiformis 113
9.5 Prevalence of coeliac disease 114
9.6 Presentation of coeliac disease 114
9.6.1 Infants and children 114
9.6.2 Adults 114
9.7 Diagnosis of coeliac disease 115
9.7.1 Small intestinal biopsy 115
x Contents
9.7.2 Serum antibody tests 115
9.8 Disease associations 117
9.8.1 Dermatitis herpetiformis 117
9.8.2 Type I (insulin dependent) diabetes and other autoimmune disorders 117
9.8.3 Malignancy 117
9.8.4 Neurological disorders 118
9.8.5 Down s syndrome 119
9.8.6 Epilepsy 119
9.9 Genetics 119
9.10 Epidemiology of coeliac disease 120
9.11 Pathogenesis of coeliac disease 120
9.12 The immune system and coeliac disease 120
9.12.1 Antibody production in the small intestine 120
9.12.2 Cell mediated immunity 121
9.13 Treatment 122
9.14 Compliance with a gluten-free diet 122
9.15 Legislation relating to gluten-free food 123
9.16 The cereals: taxonomy and chemistry 123
9.16.1 Definition of prolamins 123
9.17 Methods for assessing suitability of cereal proteins for gluten sensitive individuals 124
9.17.1 In vivo gluten challenge 124
9.17.2 In vitro tissue culture 124
9.17.3 Tests based on non-human tissue 125
9.18 Which cereals contain gluten? 125
9.19 Which cereals are gluten-free? 125
9.20 What about oats? 125
9.21 Other problematic substances 125
9.21.1 Malt, malt extract, beer and lager 125
9.21.2 Communion wafers 126
9.21.3 Glutenins 126
9.22 Methods of measurement of gluten in foods 126
9.23 The gluten-free diet and new technologies 127
9.24 Does the possibility of immune therapy for coeliac disease exist? 127
9.25 Conclusion 127
9.26 Key points 128
Appendix A Cereal chemistry 129
Appendix B Cell mediated immunity and coeliac disease 130
10 Clinically Validated Diagnostic Tests and Non-validated Procedures of Unproven Value 131
Professor Stephan Strobel
10.1 Introduction 131
10.2 Procedures of proven value 131
10.2.1 Double-blind placebo-controlled food challenge 131
10.2.2 Skin prick tests 132
10.2.3 Radioallergosorbent test (RAST) 133
10.2.4 Cross-reactivities 133
10.2.5 Summary 133
10.3 Other procedures of proven value for the diagnosis of adverse reactions to foods 133
10.3.1 Endoscopic studies with and without intestinal biopsy 133
10.3.2 Intestinal permeability test 134
Contents xi
10.4 Other tests applied in the diagnosis of food intolerances 134
10.4.1 Respiratory function tests 134
10.5 Non-validated procedures of unproven value 134
10.5.1 Food specific IgG and IgG subclass antibodies 135
10.5.2 Cytotoxicity tests 135
10.5.3 Sublingual, subcutaneous and intradermal provocation and neutralisation tests 135
10.5.4 Immune complex measurements 135
10.5.5 Electro acupuncture 135
10.5.6 Applied kinesiology and the DRIA test 136
10.5.7 Hair analysis 136
10.5.8 Urine injections 136
10.6 Non-immunologically mediated reactions to foods 136
10.7 Costs of inappropriate treatment to the patient and community 137
10.8 Key points 137
11 Diagnosis and Management of Food Intolerance by Diet 138
Dr Anita MacDonald
11.1 Introduction 138
11.2 History and clinical assessment 138
11.3 Clinical and laboratory tests 138
11.4 Diagnostic diets 138
11.4.1 Exclusion diet 139
11.4.2 Empirical diet 139
11.4.3 Few-foods diet 140
11.4.4 Elemental diet 141
11.4.5 Rotation diets 142
11.5 Food challenges 142
11.5.1 Open challenges 142
11.5.2 Double-blind placebo-controlled food challenge (DBPCFC) tests 143
11.6 Milk-free diets 143
11.6.1 Milk substitutes 144
11.7 Egg-free diets 147
11.8 Peanut-free diet 148
11.9 Nutritional hazards of diet therapies 149
11.10 Other pitfalls and problems of diet therapy 150
11.10.1 Risk of anaphylactic reaction during food challenge 150
11.10.2 Cost of diet therapies 150
11.10.3 Psychosocial effects 150
11.10.4 Munchausen s syndrome by proxy 150
11.11 Conclusion 150
11.12 Key points 151
12 Food Allergens and the Food Industry 152
Johanna Hignett
12.1 Handling food allergens in manufacturing 152
12.2 Identification of allergens 153
12.3 Good manufacturing practice 153
12.3.1 Allergens and GMP 153
12.3.2 Hazard analysis critical control point studies 154
12.3.3 Cross-contamination 155
Contents
123 A Confirmation of the presence of allergens 155
12.3.5 Labelling and communicating the presence of allergens in food 156
12.3.6 Legislation 156
12.4 Food safety legislation 156
12.4.1 Food labelling legislation 156
12.4.2 The 25% rule 157
12.4.3 International trade 157
12.4.4 May contain statements 158
12.5 Brand extensions 158
12.6 Promotional activities 158
12.7 Labelling and handling allergens in the catering environment 159
12.8 Additional communication initiatives 159
12.8.1 Food intolerance databanks 161
12.9 Manufacturing foods with reduced levels of allergens 161
12.9.1 Foods inherently free of an allergen 161
12.9.2 Foods manufactured to be free from an allergen 161
12.9.3 Hypoallergenic foods 162
163
164
165
165
166
167
167
167
167
168
168
168
169
169
170
170
171
171
172
172
173
173
173
174
175
175
175
176
12.10 Summary
12.11 Key points
13 Immunomodulation of Food Allergies
Dr Gideon Lack
13.1 Background
13.2 Immunology
13.3 Novel treatment strategies
13.3.1 Exploiting cross-reactivity between allergens
13.3.2 Monoclonal antibody to igE
13.3.3 Immunomodulatory cytokines
13.3.4 DNA vaccines
13.3.5 Engineered allergens
13.3.6 Peptide vaccines
13.4 Conclusions
13.5 Key points
14 Conclusions of the Task Force
14.1 Chapter 1
14.2 Chapter 2
14.3 Chapter 3
14.4 Chapter 4
14.5 Chapter 5
14.6 Chapter 6
14.7 Chapter 7
14.8 Chapter 8
14.9 Chapter 9
14.10 Chapter 10
14.11 Chapter 11
14.12 Chapter 12
14.13 Chapter 13
Contents xiii
15 Recommendations of the Task Force 177
15.1 General recommendations 177
15.2 Recommendations for research priorities 178
15.2.1 Sensitisation to food allergens and understanding food allergy 178
15.2.2 Epidemiology of food intolerance 178
15.2.3 Coeliac disease 179
15.2.4 Other forms of food intolerance 179
15.2.5 Diagnosis 180
15.2.6 Dietary management of food intolerance 180
16 Questions on Food Allergy and Intolerance 181
Definitions of food allergy and intolerance 181
Prevelance of food allergy and intolerance 183
Common causes of food allergy and food intolerance 184
Diagnosis and treatment 185
Appendix 1 Food Additives 189
Glossary 191
Abbreviations 194
References 195
Index 222
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV014005801 |
| callnumber-first | R - Medicine |
| callnumber-label | RC596 |
| callnumber-raw | RC596 |
| callnumber-search | RC596 |
| callnumber-sort | RC 3596 |
| callnumber-subject | RC - Internal Medicine |
| classification_tum | MED 405f MED 490f LEB 200f OEK 100f |
| ctrlnum | (OCoLC)248752524 (DE-599)BVBBV014005801 |
| dewey-full | 616.975 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 616 - Diseases |
| dewey-raw | 616.975 |
| dewey-search | 616.975 |
| dewey-sort | 3616.975 |
| dewey-tens | 610 - Medicine and health |
| discipline | Lebensmitteltechnologie Medizin Ökotrophologie |
| edition | 1. publ. |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02041nam a2200553 c 4500</leader><controlfield tag="001">BV014005801</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20050209 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">011113s2002 d||| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0632055472</subfield><subfield code="9">0-632-05547-2</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)248752524</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV014005801</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">RC596</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">616.975</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">MED 405f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">MED 490f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 200f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">OEK 100f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Adverse reactions to food</subfield><subfield code="b">the report of a British Nutrition Foundation task force</subfield><subfield code="c">ed. by Judith Buttriss</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1. publ.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford [u.a.]</subfield><subfield code="b">Blackwell Science</subfield><subfield code="c">2002</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XVIII, 236 S.</subfield><subfield code="b">graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food allergy</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Toxicology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Malabsorption syndromes</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Nutritionally induced diseases</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Hypersensitivität</subfield><subfield code="0">(DE-588)4401214-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelallergie</subfield><subfield code="0">(DE-588)4034871-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Unverträglichkeit</subfield><subfield code="0">(DE-588)4187128-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittelallergie</subfield><subfield code="0">(DE-588)4034871-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Unverträglichkeit</subfield><subfield code="0">(DE-588)4187128-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="1"><subfield code="a">Hypersensitivität</subfield><subfield code="0">(DE-588)4401214-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Buttriss, Judith</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HBZ Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009588249&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-009588249</subfield></datafield></record></collection> |
| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV014005801 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:55:58Z |
| institution | BVB |
| isbn | 0632055472 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009588249 |
| oclc_num | 248752524 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XVIII, 236 S. graph. Darst. |
| publishDate | 2002 |
| publishDateSearch | 2002 |
| publishDateSort | 2002 |
| publisher | Blackwell Science |
| record_format | marc |
| spelling | Adverse reactions to food the report of a British Nutrition Foundation task force ed. by Judith Buttriss 1. publ. Oxford [u.a.] Blackwell Science 2002 XVIII, 236 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food allergy Food Toxicology Malabsorption syndromes Nutritionally induced diseases Lebensmittel (DE-588)4034870-2 gnd rswk-swf Hypersensitivität (DE-588)4401214-7 gnd rswk-swf Lebensmittelallergie (DE-588)4034871-4 gnd rswk-swf Unverträglichkeit (DE-588)4187128-5 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelallergie (DE-588)4034871-4 s DE-604 Lebensmittel (DE-588)4034870-2 s Unverträglichkeit (DE-588)4187128-5 s Hypersensitivität (DE-588)4401214-7 s Buttriss, Judith Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009588249&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Adverse reactions to food the report of a British Nutrition Foundation task force Food allergy Food Toxicology Malabsorption syndromes Nutritionally induced diseases Lebensmittel (DE-588)4034870-2 gnd Hypersensitivität (DE-588)4401214-7 gnd Lebensmittelallergie (DE-588)4034871-4 gnd Unverträglichkeit (DE-588)4187128-5 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4401214-7 (DE-588)4034871-4 (DE-588)4187128-5 (DE-588)4143413-4 |
| title | Adverse reactions to food the report of a British Nutrition Foundation task force |
| title_auth | Adverse reactions to food the report of a British Nutrition Foundation task force |
| title_exact_search | Adverse reactions to food the report of a British Nutrition Foundation task force |
| title_full | Adverse reactions to food the report of a British Nutrition Foundation task force ed. by Judith Buttriss |
| title_fullStr | Adverse reactions to food the report of a British Nutrition Foundation task force ed. by Judith Buttriss |
| title_full_unstemmed | Adverse reactions to food the report of a British Nutrition Foundation task force ed. by Judith Buttriss |
| title_short | Adverse reactions to food |
| title_sort | adverse reactions to food the report of a british nutrition foundation task force |
| title_sub | the report of a British Nutrition Foundation task force |
| topic | Food allergy Food Toxicology Malabsorption syndromes Nutritionally induced diseases Lebensmittel (DE-588)4034870-2 gnd Hypersensitivität (DE-588)4401214-7 gnd Lebensmittelallergie (DE-588)4034871-4 gnd Unverträglichkeit (DE-588)4187128-5 gnd |
| topic_facet | Food allergy Food Toxicology Malabsorption syndromes Nutritionally induced diseases Lebensmittel Hypersensitivität Lebensmittelallergie Unverträglichkeit Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009588249&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT buttrissjudith adversereactionstofoodthereportofabritishnutritionfoundationtaskforce |