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Open Access Green as soon as Postprint is submitted to ZB.
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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Publication type
Article: Journal article
Document type
Scientific Article
Keywords
allergen; EuroPevall; food; gene; gut
ISSN (print) / ISBN
0105-4538
e-ISSN
1398-9995
Journal
Allergy
Quellenangaben
Volume: 64,
Issue: 9,
Pages: 1246-1255
Publisher
Wiley
Publishing Place
Denmark
Reviewing status
Peer reviewed
Institute(s)
Institute of Lung Health and Immunity (LHI)