Food allergies affect 5 percent to 6 percent of young children and 3 percent to 4 percent of adults in westernized countries.
Did you know that most allergic reactions to food are triggered by these 10 common allergens: peanuts, tree nuts, seafood, milk, egg, soy, wheat, sesame seeds, sulfites, and mustard? Based on the most current and comprehensive information available, this indispensable guide is for anyone managing these allergies and intolerances, as well as those who suspect that they might have a food allergy and need to know how to find out for sure.
Discover a wealth of practical advice on living with food allergies and intolerances, and on planning an allergen-free diet with delicious and nutritionally sound recipes that exclude the allergens that adversely affect your health. Food allergies are a lifelong challenge, but by understanding what causes them and how they develop, you can avoid the threats to your wellbeing and achieve good health.
About the Author: Alexandra Anca is a member of the College of Dietitians of Ontario, Dietitians of Canada and is Chair of the Consulting Dietitians Network. She also serves as Nutrition Advisor to the Toronto Chapter of the Canadian Celiac Association and is Scientific Advisor to the association's Professional Advisory Board.
Dr. Gordon L. Sussman, M.D., F.R.C.P.C., F.A.C., F.A.A.A.A.I., has been a practicing allergist and clinical immunologist for nearly three decades. He is the past chairman of the American Academy of Allergy Asthma and is now acting division director of Allergy and Clinical Immunology at the University of Toronto.
