Regional Differences in Food Allergies

This study demonstrates an unmet need in China for a thorough investigation of the prevalence of food allergies in China, the specific foods involved, and characterization of the specific antigenic triggers of food allergy with respect to ethnicity, age, and diet in China.
Source: Clinical Reviews in Allergy and Immunology - Category: Allergy & Immunology Source Type: research

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(Natural News) Eggs are one of the most common causes of food allergies. A person can develop an egg allergy when his or her immune system becomes sensitized (sensitive) to proteins present in egg whites and egg yolks. In the U.S., experts estimate that about 2 percent of children suffer from an egg allergy, but...
Source: - Category: Consumer Health News Source Type: news
This article was originally published on Undark. Read the original article.
Source: TIME: Health - Category: Consumer Health News Authors: Tags: Uncategorized allergies health onetime syndication Source Type: news
CONCLUSION: The three-level stepwise OFC with peanut butter is safe for patients with peanut allergy, as indicated by peanut- and Ara h 2-sIgE titers. PMID: 31406081 [PubMed - in process]
Source: Allergology International - Category: Allergy & Immunology Tags: Arerugi Source Type: research
A new study suggests that sesame allergy is more common in the United States than previously thought and calls for food labeling to include sesame.
Source: Health News from Medical News Today - Category: Consumer Health News Tags: Food Allergy Source Type: news
There is evidence to support an association between early-life antibiotic exposure and the development of childhood food allergy. However, whether this association is causal or correlational remains uncertain.
Source: Journal of Allergy and Clinical Immunology - Category: Allergy & Immunology Authors: Source Type: research
Publication date: Available online 9 August 2019Source: Food ChemistryAuthor(s): Ziye Zhang, Xiu-Min Li, Hang Xiao, Anna Nowak-Wegrzyn, Peng ZhouAbstractTropomyosin (TM) is the main allergen of shrimp. Glycation was reportedly reduced the allergenicity of TM, while the allergenicity reduction was heavily dependent upon the sources of saccharides. In this work, how glycation of tropomyosin by functional oligosaccharides affected the allergenicity was investigated. Compared to TM, the TM glycated by galacto-oligosaccharide (TM-GOS), mannan-oligosaccharide (TM-MOS) and maltopentaose (TM-MPS) had lower allergenicity and perfor...
Source: Food Chemistry - Category: Food Science Source Type: research
Authors: Haragi M, Ishikawa H, Kiuchi T Abstract Visual representation methods have long been used as tools to communicate information in health education settings, and their effect on improving health literacy has been investigated. The question arises: How should an illustration function in relation to the textual information it illustrates? Medical illustrations are likely to be featured in media such as brochures and textbooks. If the textual information in such materials is so complex, what function should illustrations play? We reviewed the sociological literature on illustrations to obtain findings potential...
Source: Journal of Visual Communication in Medicine - Category: Information Technology Tags: J Vis Commun Med Source Type: research
Publication date: Available online 8 August 2019Source: The Journal of Allergy and Clinical Immunology: In PracticeAuthor(s): Linda Jones Herbert, Marni Jacobs, Ashley Ramos, Daniel DiGiacomo, Katherine Balas, Karen A. Robbins
Source: The Journal of Allergy and Clinical Immunology: In Practice - Category: Allergy & Immunology Source Type: research
Itchiness inside the mouth may result from an allergic reaction or a viral or yeast infection. Here, learn what can cause an itchy mouth and what to do about it.
Source: Health News from Medical News Today - Category: Consumer Health News Tags: Food Allergy Source Type: news
Source: Indian Journal of Pediatrics - Category: Pediatrics Source Type: research
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