Alergias alimentarias. Del huevo a la rhinitis, el asma, el Anisakis, el gluten y los lácteos. (Food Allergies: From Eggs to Rhinitis, Asthma, Anisakis, Gluten, and Dairy Products)
Reviewed by Barbara M. Bibel, Oakland P.L., CA -- Críticas, 1/15/2008
Pelta, Roberto, MD.
Spain/U.S.: Santillana (Saber Vivir). 2007. 287p. ISBN 978-84-03-098022. $19.99. HEALTH
The number of people allergic to various foods has been steadily increasing. Pelta, an allergist affiliated with Madrid’s Hospital General Universitario Gregorio Marañón, explains allergies and provides information about their history and the roles played by genetics, the environment, and the immune system. He also describes the various symptoms that allergies can produce, ranging from hives to anaphylaxis. Pelta then discusses the techniques used to diagnose food allergies: medical history, skins and blood tests, and exposure to possible allergens. He clarifies the difference between food allergies and intolerances and talks about specific foods that commonly cause allergic reactions (e.g., eggs, dairy products, shellfish), as well as current controversies involving genetically engineered foods, hypoallergenic products, and probiotics. Noting that prevention is the best method, Pelta stresses the importance of reading labels and keeping a food diary to monitor exposure while also recommending the use of elimination diets and carrying injectable epinephrine for cases of anaphylaxis. He concludes with a chapter about famous people who were allergic to foods, common questions and answers, a glossary, and list of web resources from Spain. This book has excellent basic information about food allergies; a useful addition to public and consumer health libraries serving Spanish speakers.
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