Delayed reaction in alpha-gal allergy is reflected in serum levels after ingestion of pork kidney, and absorption is dependent on food processing

被引：9
作者：
Eller, Esben [1 ,2 ]
Stahl Skov, Per [1 ,2 ,3 ]
Baumann, Katrine [3 ,4 ]
Hilger, Christiane [5 ]
Ollert, Markus [1 ,2 ,5 ]
Bindslev-Jensen, Carsten [1 ,2 ]
机构：
[1] Odense Univ Hosp, Dept Dermatol, Odense, Denmark
[2] Odense Univ Hosp, Allergy Ctr, Odense Res Ctr Anaphylaxis ORCA, Odense, Denmark
[3] RefLab ApS, Copenhagen, Denmark
[4] Univ Copenhagen, Dept Immunol & Microbiol, LEO Fdn Skin Immunol, Res Ctr, Copenhagen, Denmark
[5] Luxembourg Inst Hlth LIH, Dept Infect & Immun, Esch Sur Alzette, Luxembourg
来源：
CLINICAL AND EXPERIMENTAL ALLERGY | 2022年 / 52卷 / 01期
关键词：
anaphylaxis; basic mechanisms; basophil; food allergy; IgE; Red meat allergy; Alpha-Gal; MEAT; IGE;
D O I：
10.1111/cea.14054
中图分类号：
R392 [医学免疫学];
学科分类号：
100102 ;
摘要：
引用
收藏
页码：197 / 200
页数：4
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