Food allergy is an adverse immunological reaction to allergens
present in food. Up to 4% adults and 8% children are affected by
food allergy. The increase in allergic diseases to food has led to
the need for better diagnostics and more effective therapeutic
approaches. This book describes the molecular biology and
immunology of major food allergens, from laboratory based science
to clinical immunology, encompassing novel characterisation and
quantification methods, the application of recombinant food
allergens in molecular diagnosis and the development of novel
therapeutics. This book is the ideal reference tool for
researchers, students and allergy clinicians to accurately diagnose
and manage food allergies.
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