Food allergy
Open Access
- 1 March 2011
- journal article
- review article
- Published by American Society for Clinical Investigation in JCI Insight
- Vol. 121 (3), 827-835
- https://doi.org/10.1172/jci45434
Abstract
Food allergies affect up to 6% of young children and 3%–4% of adults. They encompass a range of disorders that may be IgE and/or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein–induced enterocolitis syndrome, food-induced proctocolitis, eosinophilic gastroenteropathies, and atopic dermatitis. Many complex host factors and properties of foods are involved in the development of food allergy. With recent advances in the understanding of how these factors interact, the development of several novel diagnostic and therapeutic strategies is underway and showing promise.This publication has 106 references indexed in Scilit:
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