Results 61 to 70 of about 13,523 (186)
Journal of Asthma and Allergy, 2022 Celia M Zubrinich,1,2 Robert M Puy,3 Robyn E O’Hehir,1,3 Mark Hew1,2 1Allergy, Asthma & Clinical Immunology, Alfred Health, Melbourne, Victoria, Australia; 2School of Public Health & Preventive Medicine, Monash University, Melbourne, Victoria, Australia;
Zubrinich CM, Puy RM, O'Hehir RE, Hew M
doaj
Clinical profile of pediatric patients diagnosed with food allergy in Northwestern Mexico
Revista Alergia México, 2018 Background: Food allergy is an adverse reaction secondary to a specific immune response after exposure to a food. Knowing the natural course of food allergies is essential for opportune diagnosis and treatment. Objective: To know the clinical profile of
Diana Aguilar-Jasso +5 more
doaj +1 more source
Allergy, EarlyView.ABSTRACT Allergic diseases arise from aberrant immune recognition of otherwise harmless environmental proteins and are driven by epitope‐specific interactions between allergens and the adaptive immune system. Although component‐resolved diagnostics have improved molecular characterisation of sensitization, they remain limited to whole‐allergen ...
Mark Møiniche +11 more
wiley +1 more source
Usefulness of Wheat and Soybean Specific IgE Antibody Titers for the Diagnosis of Food Allergy
Allergology International, 2009 Background: Since the first suggestion of threshold values for food specific IgE antibody levels in relation to clinical reactivity, several authors have proposed different threshold values for different allergens.
Takatsugu Komata +4 more
doaj +1 more source
Allergy, EarlyView.ABSTRACT The skin is far from a passive shield; it functions as a dynamic “living barrier” whose structural and immunological integrity is paramount in preventing atopic dermatitis (AD) and the subsequent progression of the atopic march toward food allergy (FA).
Klaudia Ryczaj +4 more
wiley +1 more source
Proteomic analysis in allergy and intolerance to wheat products
Expert Review of Proteomics, 2011 Owing to its extensive use in the human diet, wheat is among the most common causes of food-related allergies and intolerances. Allergies to wheat are provoked by ingestion, inhalation or contact with either the soluble or the insoluble gluten proteins in wheat. Gluten proteins, and particularly the gliadin fraction, are also the main factor triggering
Mamone G. +3 more
openaire +5 more sources
JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.Summary Background Wheat‐dependent exercise‐induced anaphylaxis (WDEIA) occurs after ingestion of wheat/gluten in the presence of various cofactors. Here, we characterized the sensitization spectrum to various wheat flours, as revealed by skin prick test (SPT) and specific IgE (sIgE) against wheat flour, gluten, and various wheat components.
Enna M. Schwarze +3 more
wiley +1 more source
Food Chemistry: XWheat is one of major human staple foods, contributing an important source of dietary protein. However, some people are allergic to wheat-based foods.
Nan Jiang +5 more
doaj +1 more source
Allergology International, 2017 Background: Specific IgE (sIgE) antibody detection using the Siemens IMMULITE® 3gAllergy™ (3gAllergy) assay have not been sufficiently examined for the diagnosis of food allergy.
Sakura Sato +5 more
doaj +1 more source