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Titolo:
Adverse reactions to foods
Autore:
Ring, J; Brockow, K; Behrendt, H;
Indirizzi:
Tech Univ Munich, Dept Dermatol & Allergy Biederstein, Div Environm Dermatol & Allergy GSF TUM, D-80802 Munich, Germany Tech Univ Munich Munich Germany D-80802 GSF TUM, D-80802 Munich, Germany
Titolo Testata:
JOURNAL OF CHROMATOGRAPHY B
fascicolo: 1-2, volume: 756, anno: 2001,
pagine: 3 - 10
SICI:
1387-2273(20010525)756:1-2<3:ARTF>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Soggetto:
ATOPIC-DERMATITIS; DOUBLE-BLIND; PEANUT ALLERGY; CHILDREN; PREVALENCE; PROTEIN; RAST; HYPERSENSITIVITY; ALLERGENICITY; PATHOGENESIS;
Keywords:
reviews; adverse reactions; food allergy; anaphylaxis; hidden allergy;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
35
Recensione:
Indirizzi per estratti:
Indirizzo: Ring, J Tech Univ Munich, Dept Dermatol & Allergy Biederstein, Div Environm Dermatol & Allergy GSF TUM, Biedersteiner Str 29, D-80802 Munich, GermanyTech Univ Munich Biedersteiner Str 29 Munich Germany D-80802 many
Citazione:
J. Ring et al., "Adverse reactions to foods", J CHROMAT B, 756(1-2), 2001, pp. 3-10

Abstract

Allergic reactions to foods represent a prominent, actual and increasing problem in clinical medicine. Symptoms of food allergy comprise skin reactions (urticaria, angioedema, eczema) respiratory (bronchoconstriction, rhinitis), gastrointestinal (cramping, diarrhea) and cardiovascular symptoms withthe maximal manifestation of anaphylactic shock. They can be elicited by minute amounts of allergens. The diagnosis of food allergy is done by history, skin test, in vitro allergy diagnosis and - if necessary - oral provocation tests, if possible placebo-controlled. Avoidance of respective allergens for the allergic patient, however, is often complicated or impossible dueto deficits in declaration regulations in many countries. Increasing numbers of cases including fatalities, due to inadvertent intake of food allergens are reported. It is therefore necessary to improve declaration laws and develop methods for allergen detection in foods. Allergens can be detected by serological methods (enzyme immunoassays, in vitro basophil histamine release or in vivo skin test procedures in sensitized individuals). The problem of diagnosis of food allergy is further complicated by cross-reactivity between allergens in foods and aeroallergens (pollen, animal epithelia, latex etc.). Elicitors of pseudo-allergic reactions with similar clinical symptomatology comprise low-molecular-mass chemicals (preservatives, colorings,flavor substances etc.). I;or some of them (e.g. sulfites) detection assays are available. In some patients classic allergic contact eczema can be elicited systemically after oral intake of low-molecular-mass contact allergens such as nickel sulfate or flavorings such as vanillin in foods. The roleof xenobiotic components in foods (e.g. pesticides) is not known at the moment. In order to improve the situation of the food allergic patient, research programs to elucidate the pathophysiology and improve allergen detection strategies have to be implemented together with reinforced declaration regulations on a quantitative basis. (C) 2001 Elsevier Science B.V. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 23/01/20 alle ore 03:18:48