Food Allergy: Molecular Basis and Clinical Practice by M. Ebisawa, B. K. Ballmer-Weber, S. Vieths and R. A. Wood (editors). ISBN: 978-3-318-02340-4. Hbk. 294 pp. Price: $205.87/€188.10 (Print). Basel: S. Karger AG, 2015.
This book covers a wide range of aspects of food allergy and is written by internationally recognized authorities in this field. It is divided into 6 sections and 28 chapters. The first section sets out the background to food allergy, with historical notes, basic molecular and immunological pathophysiology and international epidemiology. Subsequent sections are on the clinical features of food allergy in childhood, adolescence and adulthood, and diagnostic methods and management. The section on diagnostics deals with both immunoglobulin E (IgE)-related and non-IgE-related (e.g. patch test) methods, and with the role of elimination and oral provocation. The fourth section discusses various food allergens in detail, and the fifth addresses the role of food allergy in certain conditions, such as atopic eczema and anaphylaxis. The final section has chapters on nutritional aspects, psychological impact, quality of life, labelling and detection of allergens in processed foods, prevention and educational programmes. However, there is no chapter on urticaria (urticaria is not even mentioned in the subject index) or on the possible role of ingested allergens in patients with allergic contact dermatitis, both of which would be of interest to the dermatologist. Nevertheless, this publication is an important source of information, integrating fundamental immunological and molecular aspects of food allergy with essentials on clinical manifestations, diagnosis and management. This book is highly recommended to practicing dermatologists who are looking for up-dated knowledge and clinical guidance in the complex field of food allergy.