2.50
Hdl Handle:
http://hdl.handle.net/2336/79413
Title:
Factors influencing the incidence and prevalence of food allergy.
Authors:
Cochrane, S; Beyer, K; Clausen, M; Wjst, M; Hiller, R; Nicoletti, C; Szepfalusi, Z; Savelkoul, H; Breiteneder, H; Manios, Y; Crittenden, R; Burney, P
Citation:
Allergy. 2009, 64(9):1246-55
Issue Date:
5-Aug-2009
Abstract:
Food allergy is an increasing problem in Europe and elsewhere and severe reactions to food are also becoming more common. As food allergy is usually associated with other forms of allergic sensitisation it is likely that many risk factors are common to all forms of allergy. However the potential severity of the disease and the specific public heath measures required for food allergy make it important to identify the specific risk factors for this condition. Food allergy is unusual in that it often manifests itself very early in life and commonly remits with the development of tolerance. Hypotheses that explain the distribution of food allergy include specific genetic polymorphisms, the nature of the allergens involved and the unique exposure to large quantities of allergen through the gut. Progress has been made in developing more specific and testable hypotheses but the evidence for any of these is still only preliminary. Further collaborative research is required to develop an appropriate public health response to this growing problem.
Description:
To access publisher full text version of this article. Please click on the hyperlink in Additional Links field
Additional Links:
http://dx.doi.org/10.1111/j.1398-9995.2009.02128.x

Full metadata record

DC FieldValue Language
dc.contributor.authorCochrane, S-
dc.contributor.authorBeyer, K-
dc.contributor.authorClausen, M-
dc.contributor.authorWjst, M-
dc.contributor.authorHiller, R-
dc.contributor.authorNicoletti, C-
dc.contributor.authorSzepfalusi, Z-
dc.contributor.authorSavelkoul, H-
dc.contributor.authorBreiteneder, H-
dc.contributor.authorManios, Y-
dc.contributor.authorCrittenden, R-
dc.contributor.authorBurney, P-
dc.date.accessioned2009-09-02T09:53:12Z-
dc.date.available2009-09-02T09:53:12Z-
dc.date.issued2009-08-05-
dc.date.submitted2009-09-02-
dc.identifier.citationAllergy. 2009, 64(9):1246-55en
dc.identifier.issn1398-9995-
dc.identifier.pmid19663867-
dc.identifier.doi10.1111/j.1398-9995.2009.02128.x-
dc.identifier.urihttp://hdl.handle.net/2336/79413-
dc.descriptionTo access publisher full text version of this article. Please click on the hyperlink in Additional Links fielden
dc.description.abstractFood allergy is an increasing problem in Europe and elsewhere and severe reactions to food are also becoming more common. As food allergy is usually associated with other forms of allergic sensitisation it is likely that many risk factors are common to all forms of allergy. However the potential severity of the disease and the specific public heath measures required for food allergy make it important to identify the specific risk factors for this condition. Food allergy is unusual in that it often manifests itself very early in life and commonly remits with the development of tolerance. Hypotheses that explain the distribution of food allergy include specific genetic polymorphisms, the nature of the allergens involved and the unique exposure to large quantities of allergen through the gut. Progress has been made in developing more specific and testable hypotheses but the evidence for any of these is still only preliminary. Further collaborative research is required to develop an appropriate public health response to this growing problem.en
dc.languageENG-
dc.language.isoenen
dc.publisherWiley-Blackwellen
dc.relation.urlhttp://dx.doi.org/10.1111/j.1398-9995.2009.02128.xen
dc.subject.meshPubMed in processen
dc.titleFactors influencing the incidence and prevalence of food allergy.en
dc.typeArticleen
dc.contributor.departmentSafety and Environmental Centre, Unilever Colworth, Colworth Park, Sharnbrook, Bedford, UK.en
dc.identifier.journalAllergyen

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