This comprehensive guide sheds light on the latest science behind food allergies and intolerances as well as practical suggestions for their management. Features: * The science behind food allergies and food intolerances and how these two types of reactions differ. * The role of elimination diets and challenge protocols in identifying food sensitivities. * Symptoms, diagnosis and management of 24 foods and food components known to cause adverse reactions, including the "top ten": * Milk * Egg * Wheat * Corn * Peanuts * Soy * Tree Nuts * Shellfish * Fish.

Food allergies and intolerances: scientific background -- Determining the offending foods: diagnosis -- Management of adverse reactions to specific foods and food components -- Conditions associated with specific food components -- Selected conditions often associated with adverse reactions to foods -- Pediatric food allergy -- Emerging areas of research in adverse reactions to foods.