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.
Gundling K. Food Allergy: Adverse Reactions to Foods and Food Additives. JAMA. 2009;301(6):672-677. doi:10.1001/jama.2009.63