Food allergy and atopic eczema
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چکیده
The subject of food allergy is still viewed with considerable scepticism by the medical profession. There are several reasons for this but probably the most important is that few physicians or ecologists have yet made a serious attempt to analyse the condition critically. Food allergy is discussed in a number of books mostly emanating from the USA, particularly those by Rowe (1931), Coca (194z), Rinkel et al. (1951) and Dickey (1976). Unfortunately, each author uses the term ‘food allergy’ to describe both immunological and non-immunological phenomena, whereas most physicians would now reserve the term for hypersensitivity reactions to foods, particularly those mediated by IgE. Foods may cause clinical manifestations for three main reasons:
منابع مشابه
Specific IgE to Common Food Allergens in Children with Atopic Dermatitis
Background: Atopic dermatitis is a major public health problem, often starting in early childhood and sometimes followed by other allergic diseases. Although hypersensitivity to foods is assumed to play an essential role in the development of atopic dermatitis in some patients, little is known about common food allergens in Iranian children with atopic dermatitis. Objectives: This study was des...
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. . 1 LIST OF ORIGINAL PAPERS ... . 3 ABBREVIATIONS .. 4 DEFINITIONS AND EXPLANATIONS .... 5 INTRODUCTION ..... 7 The Atopic March ............... 8 Risk factors in atopic disease .. 8 Prevention of atopic disease 10 Eczema ...
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