Results 21 to 30 of about 33,932 (230)
Frontiers in Cellular and Infection Microbiology, 2022 Wheat flour, the most important source of food globally, is also one of the most common causative agents of food allergy. Wheat gluten protein, which accounts for 80% of the total wheat protein, is a major determinant of important wheat-related disorders.
Wenhui Fu +5 more
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The Effect of Wheat Allergy on the Course of Atopic Eczema in Patients over 14 Years of Age
Acta Medica, 2011 Few studies concerning the importance of wheat allergy affecting the course of atopic eczema in adolescents and adult patients exist. Aim: The evaluation if wheat allergy can deteriorate the course of atopic eczema.
Jarmila Čelakovská +4 more
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Assessment of Allergy to Milk, Egg, Cod, and Wheat in Swedish Schoolchildren: A Population Based Cohort Study. [PDF]
PLoS ONE, 2015 Knowledge about the prevalence of allergies to foods in childhood and adolescence is incomplete. The purpose of this study was to investigate the prevalence of allergies to milk, egg, cod, and wheat using reported data, clinical examinations, and double ...
Anna Winberg +5 more
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Natural course of IgE-mediated food allergy in children [PDF]
Clinical and Experimental Pediatrics, 2023 The prevalence of food allergy and food-induced anaphylaxis in children is increasing worldwide. Cow’s milk, hen’s eggs, and wheat allergies in young children have a more favorable prognosis with a relatively early outgrow, while allergies to peanuts ...
Kyunguk Jeong, Sooyoung Lee
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What's new in the diagnosis and management of food allergy in children? [PDF]
, 2013 This article reviews the recent advances in the diagnosis and management of IgE mediated food allergy in children. It will encompass the emerging technology of component testing; moves to standardization of the allergy food challenge; permissive diets ...
Campbell, DE, Turner, PJ
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Cross-sensitization between poppy seed and buckwheat in a food-allergic patient with poppy seed anaphylaxis [PDF]
, 2006 The opium poppy, Papaver somniferum L., is the source of both poppy seeds and opium. The commercially available seeds are widely used as ingredients for various kinds of food.
Oppel, T., Thomas, P., Wollenberg, A.
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Wheat allergy in celiac children [PDF]
Pediatric Allergy and Immunology, 2015 Gluten is the main structural protein complex of wheat with equivalent toxic proteins found in other cereals (rye, barley, and oats) which are responsible for different immunologic responses with different clinical expressions of disease. The spectrum of gluten-related disorders has been classified according to pathogenic, clinical, and epidemiological
Martín Muñoz, M. F. +4 more
openaire +2 more sources
Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
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Favorable Prognosis of Wheat Allergy in Adults [PDF]
Journal of Investigational Allergology and Clinical Immunology, 2019 Wheat ingestion can lead to disorders such as IgE-mediated food allergy and wheat-dependent exercise-induced anaphylaxis (WDEIA), both of which are associated with impaired quality of life and significant morbidity. Allergy to wheat is relatively benign in children, although its natural history in adults is still unknown.
Scibilia, J +6 more
openaire +2 more sources
Bread and other edible agents of mental disease [PDF]
, 2016 Perhaps because gastroenterology, immunology, toxicology, and the nutrition and agricultural sciences are outside of their competence and responsibility, psychologists and psychiatrists typically fail to appreciate the impact that food can have on their ...
BRESSAN, PAOLA, KRAMER, PETER
core +1 more source