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Open Access Green möglich sobald Postprint bei der ZB eingereicht worden ist.
Factors influencing the incidence and prevalence of food allergy.
Allergy 64, 1246-1255 (2009)
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.
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Publikationstyp
Artikel: Journalartikel
Dokumenttyp
Wissenschaftlicher Artikel
Schlagwörter
allergen; EuroPevall; food; gene; gut
ISSN (print) / ISBN
0105-4538
e-ISSN
1398-9995
Zeitschrift
Allergy
Quellenangaben
Band: 64,
Heft: 9,
Seiten: 1246-1255
Verlag
Wiley
Verlagsort
Denmark
Nichtpatentliteratur
Publikationen
Begutachtungsstatus
Peer reviewed
Institut(e)
Institute of Lung Health and Immunity (LHI)