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Edited by Dean D. Metcalfe, Hugh A. Sampson, and Ronald A. Simon
4th ed, 613 pp, $250.95
New York, NY, Wiley-Blackwell Publishing, 2008
ISBN-13: 978-1-4051-5129-0

JAMA. 2009;301(6):675.

	Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

Food allergy is a potentially deadly disorder that has become more common in recent years. Because most physicians receive little or no training in the subspecialty of allergy and immunology, they find themselves trying to manage potentially serious symptoms that they do not adequately understand. Patients often turn to relatives, friends, or the popular media for information about "allergies." Fortunately, this fourth edition of Food Allergy, directed toward clinicians, nutritionists, and scientists interested in food reactions, helps to remedy the situation.

The 600-page text, edited and written by foremost experts in the field, is divided into 5 parts. Part 1 reviews the relevant basic science and focuses on the immunology of the intestinal tract, the characteristics of food allergens, and current understanding of why some individuals do not develop normal tolerance to foods. A chapter devoted specifically to biotechnology and genetic engineering offers insight into the role of genetically . . . [Full Text of this Article]

Katherine Gundling, MD, Reviewer
Division of Allergy and Immunology
University of California, San Francisco
katherine.gundling@ucsf.edu

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