Results 31 to 40 of about 71,485 (295)

Fabrication of Microarrays for the Analysis of Serological Antibody Isotypes against Food Antigens

Sensors, 2019
Food intolerance is delayed adverse food reactions which follow consumption of specific foods. The underlying mechanisms are not well understood, but food intolerance is often considered as a type 2 hypersensitivity reaction mediated by immunoglobulin G (
Jeahee Ryu, Soyoun Kim, Jaeseung Song, Daeun Kim, Narae Keum, Wonhee Jang, Hyosang Bae, Youngeun Kwon   +7 more
doaj   +1 more source

MODERN METHODS OF FOOD INTOLERANCE TESTING

Бюллетень сибирской медицины, 2016
Аn analytical review of modern methods of food intolerance diagnostics based on interpretation of markers used in the various tests is рresented. It is shown that tests based on observation of the reaction of specific antibodies of the immune system to ...
M. Yu. Rosensteyn, A. Z. Rosensteyn, S. E. Kondakov, N. A. Cherevko   +3 more
doaj   +1 more source

Helicobacter pylori infection and lactose intolerance increase expiratory hydrogen

EXCLI Journal : Experimental and Clinical Sciences, 2022
Infection with Helicobacter pylori (H.pylori) may cause dyspepsia and/or unexplained functional nonspecific, gastrointestinal complaints of the irritable bowel syndrome (IBS) spectrum. Hitherto, in H.
Wolfgang J. Schnedl, Nathalie Meier-Allard, Michael Schenk, Sonja Lackner, Dietmar Enko, Harald Mangge, Sandra J. Holasek   +6 more
doaj   +1 more source

Performance Evaluation of a Commercial Real-Time PCR Method for the Detection of Lupin Traces in Food

Foods
In accordance with U.S. FDA Foods Program Regulatory Science Steering Committee guidelines, with this study, we optimized and validated a commercial real-time PCR method for the detection of low amounts of lupin in four classes of food matrices ...
Clara Tramuta, Lucia Decastelli, Francesco Ingravalle, Elisa Barcucci, Sandra Fragassi, Daniela Manila Bianchi   +5 more
doaj   +1 more source

IgG-mediated food intolerances – prevalence, mechanisms, and cross-reactivities among the Bulgarian population. Contemporary aspects [PDF]

Pharmacia
Background: The prevalence of food intolerances (FIs) in 1679 individuals over 18 years of age from Bulgaria and some cross-reactivities between the intolerances to different foods were studied.
Maria Nikolova, Adolf Alakidi, Valentina Petkova, Milen Dimitrov, Adriana Agovska   +4 more
doaj   +3 more sources

Is perceived intolerance to milk and wheat associated with the corresponding IgG and IgA food antibodies? A cross sectional study in subjects with morbid obesity and gastrointestinal symptoms

BMC Gastroenterology, 2018
Background Serum IgG and IgA food antibodies have been used for dietary advice to subjects with gastrointestinal symptoms and perceived food intolerance, but the role of these antibodies in mediating intolerance is controversial.
Anne Stine Kvehaugen, Dag Tveiten, Per G. Farup   +2 more
doaj   +1 more source

Histamine intolerance (HIT)

Journal of Medical Science, 2022
Histamine intolerance (HIT) is food intolerance of non-immunological origin, and it results from an imbalance between the consumption of histamine with food and the organism ability to metabolize it.
Joanna Matysiak
doaj   +1 more source

Adverse reactions to food: the female dominance – A secondary publication and update

World Allergy Organization Journal, 2017
Gender-specific differences are evident in food intolerance and allergy. In this review, we will highlight and summarize the dissimilarities in prevalence of adverse food reactions, focusing on IgE-mediated food allergies and intolerances regarding ...
Sheriene Moussa Afify, Isabella Pali-Schöll   +1 more
doaj   +1 more source

Role of IgG food test in patients with allergic diseases

AIMS Allergy and Immunology, 2023
The role of immunoglobulin G (IgG) food elimination in allergic diseases is controversial. This main aim is to clarify the beneficial effects of specific immunoglobulin G (sIgG) food elimination on improving allergic diseases.
Moufag Mohammed Saeed Tayeb
doaj   +1 more source

LACTOSE-FREE DAIRY PRODUCTS: PROSPECTS FOR THE PRODUCTION

Новые технологии, 2022
Milk is a fundamental component of the human diet. Approximately 60% of the adult population worldwide has lactose intolerance. Lactose intolerance occurs due to the inability of the small intestine to produce enough enzymes to digest lactose.
Mohammed El Amine Khelef, Y. V. Golubtsova, S. A. Ivanova   +2 more
doaj   +1 more source