Mugwort Pollen-Related Food Allergy: Lipid Transfer Protein Sensitization and Correlation With the Severity of Allergic Reactions in a Chinese Population
نویسندگان
چکیده
منابع مشابه
Allergic sensitization: food- and protein-related factors
Presented here are emerging capabilities to precisely measure endogenous allergens in soybean and maize, consideration of food matrices on allergens, and proteolytic activity of allergens. Also examined are observations of global allergy surveys and the prevalence of food allergy across different locales. Allergenic potential is considered in the context of how allergens can be characterized fo...
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abstract while task-based instruction is considered as the most effective way to learn a language in the related literature, it is oversimplified on various grounds. different variables may affect how students are engaged with not only the language but also with the task itself. the present study was conducted to investigate language and task related engagement on the basis of the task typolog...
15 صفحه اولLettuce Allergy Is a Lipid Transfer Syndrome-Related Food Allergy With a High Risk of Severe Reactions.
BACKGROUND AND OBJECTIVE Lipid transfer protein (LTP) sensitization is the most common cause of food allergy in the Mediterranean area, with peach allergy acting as the primary sensitizer in most cases. Lettuce has been described as a common offending food in patients with LTP syndrome. The aim of the study was to investigate the frequency and clinical expression of LTP syndrome in a sample of ...
متن کاملLipid transfer protein: a link between food and respiratory allergy
Background Lipid transfer proteins (LTP) are considered true food allergens because sensitization takes place in the gastrointestinal tract, in contrast with other food allergens like profilins or Bet v 1-homologues, where sensitization is a consequence of an allergic sensitization to inhaled allergens. Although allergy to peach LTP (pru p 3) is frequently associated to sensitization to plane t...
متن کاملCross-reactivity between aeroallergens and food allergens.
In patients with respiratory allergy, cross-reactivity between aeroallergens and foods may induce food allergy, symptoms ranging from oral allergy syndrome to severe anaphylaxis. Clinical entities due to IgE sensitization to cross-reactive aeroallergen and food allergen components are described for many sources of plant origin (pollen-food syndromes and associations, such as birch-apple, cypres...
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ژورنال
عنوان ژورنال: Allergy, Asthma & Immunology Research
سال: 2019
ISSN: 2092-7355,2092-7363
DOI: 10.4168/aair.2019.11.1.116