Food allergy is an adverse reactions resulting from an inappropriate immunological response to a food antigen. It usually presents as multi-system involvement with gastrointestinal symptoms, cutaneous symptoms, and respiratory symptoms occuring in 50 to 80%, 20 to 40%, and 4 to 25% of cases, respectively. This new book reviews research from around the globe in the study of food allergies including fish allergy diagnosis and detection; allergy mitigation by dietary components; the pathophysiology and mechanisms of food allergy; emergency department anaphylaxis management and management of children with food allergies.
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格式 PDF ● 网页 232 ● ISBN 9781614708148 ● 编辑 Patricia M Rodgers ● 出版者 Nova Science Publishers ● 发布时间 2016 ● 下载 3 时 ● 货币 EUR ● ID 7228434 ● 复制保护 Adobe DRM
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