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著者: H A Sampson
雑誌名: J Allergy Clin Immunol. 1999 May;103(5 Pt 1):717-28.
Abstract/Text
Up to 8% of children less than 3 years of age and approximately 2% of the adult population experience food-induced allergic disorders. A limited number of foods are responsible for the vast majority of food-induced allergic reactions: milk, egg, peanuts, fish, and tree nuts in children and peanuts, tree nuts, fish, and shellfish in adults. Food-induced allergic reactions are responsible for a variety of symptoms involving the skin, gastrointestinal tract, and respiratory tract and may be caused by IgE-mediated and non-IgE-mediated mechanisms. In part 1 of this series, immunopathogenic mechanisms and clinical disorders of food allergy are described.
PMID 10329801 J Allergy Clin Immunol. 1999 May;103(5 Pt 1):717-28.
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