Filtered By:
Nutrition: Egg White
This page shows you your search results in order of relevance. This is page number 16.
Order by Relevance | Date
Total 660 results found since Jan 2013.
Atopy Patch Test in the Diagnosis of Food Allergens in Infants with Allergic Proctocolitis Compared with Elimination/Introduction C
Iran J Allergy Asthma Immunol. 2021 Sep 28;20(5):520-524. doi: 10.18502/ijaai.v20i5.7402.ABSTRACTAllergic proctocolitis is a cell-dependent food allergy that is present in both breast and formula-fed infants. The presence of blood with different amounts in the stool is the main manifestation of the disease. Different results have been published on the accuracy and specificity of the atopic patch test (APT). The purpose of this study was to evaluate the results of the APT and compare them with those obtained in the food elimination/introduction (E/I) challenge, as the gold standard of confirming the allergy. Twenty-eight pa...
Source: Iranian Journal of Allergy, Asthma and Immunology - October 19, 2021 Category: Allergy & Immunology Authors: Saba Arshi Majid Khoshmirsafa Maryam Khalife Mohammad Nabavi Mohammad Hasan Bemanian Sima Shokri Farhad Seif Azizollah Yousefi Morteza Fallahpour Source Type: research
The role of food allergy as a provoking factor of migraine
CONCLUSION: We show for the first time the relationship between delayed-type food allergy and redistribution in the microbiome of the oropharynx of patients with migraine and once again confirm the role of delayed-type food allergy as a clinically significant factor influencing the course of migraine (its intensity and chronicity).PMID:37655411 | DOI:10.17116/jnevro202312308156
Source: Herpes - September 1, 2023 Category: Infectious Diseases Authors: I L Naidenova A B Danilov A V Simonova A A Pilipovich E G Filatova Source Type: research
Glutathione exposes sequential IgE‐epitopes in ovomucoid relevant in persistent egg allergy
ConclusionReduced egg proteins are present in natural egg white. Glutathione, which is present in egg and furthermore is used as texture‐improving additive in processed food, is capable of reducing OVO. Patients with persistent egg allergy reacted rather to reduce the native OVO. Hence, our data indicate that reduction is a novel natural and processing‐associated principle, which contributes to the allergenicity of food.
Source: Nahrung / Food - January 24, 2013 Category: Nutrition Authors: Franziska Roth‐Walter, Philipp Starkl, Torsten Zuberbier, Karin Hummel, Karin Nöbauer, Ebrahim Razzazi‐Fazeli, Richard Brunner, Isabella Pali‐Schöll, Janis Kinkel, Ferdinand Felix, Erika Jensen‐Jarolim, Tamar Kinaciyan Tags: Research Article Source Type: research
