Cross-reactivity syndromes

被引：0
|
作者：
Wawrzenczyk, Adam [1 ]
Bartuzi, Zbigniew [1 ]
机构：
[1] Uniwersytet Mikolaja Kopernika, Coll Med Im Ludwika Rydygiera Bydgoszczy, Klin Alergol Immunol Klin & Chorob Wewnetrznych, Toruniu, Poland
来源：
ALERGIA ASTMA IMMUNOLOGIA | 2018年 / 23卷 / 02期
关键词：
food allergy; food hypersensitivity; allergenic components; cross-reactivity;
D O I：
暂无
中图分类号：
R392 [医学免疫学]; Q939.91 [免疫学];
学科分类号：
100102 ;
摘要：
In the last 10-15 years, we have been dealing with a "second wave" of allergic disease outbreaks caused by food allergies. 60% of cases of food allergy in adults and children are associated with the co-occurrence of inhaled allergy. The structural similarity of proteins, even those of a different origin, is the main factor determining the occurrence of cross-reactions. The article reviews important clinical aspects of food allergy related to cross-reactivity syndromes.
引用
收藏
页码：64 / 66
页数：3
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