Cross-reactivity Syndromes in Food Allergy

被引：0
|
作者：
Garcia, B. E. [1 ]
Lizaso, M. T. [1 ]
机构：
[1] Complejo Hosp Navarra, Serv Alergol, Ctr Salud Conde Oliveto, Pamplona, Spain
来源：
JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY | 2011年 / 21卷 / 03期
关键词：
Food allergy; Food hypersensitivity; Allergens; Allergenic components; Cross-reactivity; LIPID-TRANSFER PROTEINS; COWS MILK; INDUCED ANAPHYLAXIS; ARTEMISIA POLLEN; SHRIMP ALLERGEN; ROSACEAE FRUITS; MEAT ALLERGY; EGG-YOLK; CHILDREN; SENSITIZATION;
D O I：
暂无
中图分类号：
R392 [医学免疫学];
学科分类号：
100102 ;
摘要：
The immunological phenomenon of cross-reactivity has consequences for the diagnosis and treatment of certain food allergies. Once allergy to a particular food has been confirmed, positive test results are often obtained against other foods and, although less frequently, true clinical cross-reactivity is determined. This article reviews the relevant clinical aspects of food allergies in which the underlying mechanism is cross-reactivity between foods that are both related and unrelated taxonomically.
引用
收藏
页码：162 / 170
页数：9
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