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Titolo:
Introducing chemists to food allergy
Autore:
Ortolani, C; Ispano, M; Scibilia, J; Pastorello, EA;
Indirizzi:
Osped Niguarda Ca Granda, Dipartimento Allergol & Immunol Clin, Div Bizzozero, Ctr Allergol & Immunol Clin, I-20162 Milan, Italy Osped Niguarda Ca Granda Milan Italy I-20162 Clin, I-20162 Milan, Italy Univ Milan, Ist Med Interna, Ctr Allergol, I-20122 Milan, Italy Univ Milan Milan Italy I-20122 terna, Ctr Allergol, I-20122 Milan, Italy
Titolo Testata:
ALLERGY
, volume: 56, anno: 2001, supplemento:, 67
pagine: 5 - 8
SICI:
0105-4538(2001)56:<5:ICTFA>2.0.ZU;2-T
Fonte:
ISI
Lingua:
ENG
Soggetto:
ADVERSE REACTIONS; DOUBLE-BLIND; ANAPHYLAXIS; CHALLENGE; ADOLESCENTS; CHILDREN;
Keywords:
food allergy; anaphylaxis; DBPCFC; (double blind placebo controlled food challenge);
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Clinical Medicine
Life Sciences
Citazioni:
22
Recensione:
Indirizzi per estratti:
Indirizzo: Ortolani, C Osped Niguarda Ca Granda, Dipartimento Allergol & Immunol Clin, Div Bizzozero, Ctr Allergol & Immunol Clin, Piazza Osped Maggiore 3, I-20162 Milan, Italy Osped Niguarda Ca Granda Piazza Osped Maggiore 3 Milan Italy I-20162
Citazione:
C. Ortolani et al., "Introducing chemists to food allergy", ALLERGY, 56, 2001, pp. 5-8

Abstract

Adverse reactions to food may be toxic or non toxic, depending on the susceptibility to a certain food; non toxic reactions that involve immune mechanisms are termed allergy if they are IgE-mediated. If no immunological mechanism is responsible, it is termed intolerance. The following disorders areconsidered a consequence of food allergy: gastrointestinal reactions (oralallergy syndrome, vomiting, diarrhea, protein-induced enterocolitic syndrome, eosinophilic gastroenteritis); respiratory reactions (rhinitis, asthma,laryngeal edema); cutaneous reactions (urticaria-angioedema, atopic dermatitis); anaphylaxis. There is much recent evidence to consider celiac disease an immunological disorder. Food allergy diagnosis is based on history, SPT, specific IgE, food challenges. DBPCFC is fundamental for diagnosing truefood allergy; patients who have had anaphylaxis to food must not undergo DBPCFC. Rapidly progressive respiratory reactions and anaphylactic shock arelife-threatening reactions that can be caused by food allergy. The doses of food inducing anaphylaxis can be very low, therefore commercial cross-contamination with an unsuspected food during food processing can be risky forthe food allergic patient. The prevention of severe anaphylactic food reactions may lie in interdisciplinary collaboration among allergologists, chemists, food technologists, and experts in food industry research.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 20/01/21 alle ore 03:16:39