Search Results
Results 401 - 450 of 1034
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Moneret-Vautrin Denise Anne - - 2004
PURPOSE OF REVIEW: The purpose of this review is to bring the reader up to date on the importance of assessing a food's lowest observed adverse-effect level (LOAEL) with two aims. Firstly, to help industry choose tests with a level of sensitivity capable of detecting food allergens hidden in industrial ...
Kanceljak-Macan Bozica - - 2004
The aim of this study was to investigate skin reactivity to organic dust extracts and total serum IgE and their relation to the prevalence of respiratory symptoms and ventilatory capacity in workers occupationally exposed to organic aerosols. It included workers employed in processing coffee, tea, dried fruits, spices, animal food, ...
Breuer K - - 2004
BACKGROUND: Food allergy is a common problem in patients with atopic dermatitis (AD), particularly in children. While immediate reactions to food are well characterized, the importance of food as a provocation factor for late eczematous reactions has been a subject of debate for several decades. OBJECTIVE: To investigate the importance ...
Frediani T - - 2004
The hypothesis that certain foods or allergens might bring about convulsions has been suggested repeatedly in the literature over the last century. Some clinical studies have highlighted an unusually high prevalence of allergic disorders in patients with epilepsy. This paper reports the consistent disappearance of partial idiopathic epilepsy symptoms in ...
Soares R L S - - 2004
The relationship between the irritable bowel syndrome (IBS) and food intolerance is not clear. We studied the cutaneous response to food antigens in 43 volunteers who were students and employees of the Faculty of Medicine of Universidade Federal Fluminense. Subjects were divided into 3 groups after evaluation for Roma II ...
Ronteltap A - - 2004
BACKGROUND: In a double-blind placebo-controlled food challenge (DBPCFC), it is necessary that recipes comprising the allergen cannot be distinguished from placebo. AIMS OF THE STUDY: We investigated whether the method of paired comparisons, a sensory difference test, could be used to test the suitability of recipes for a DBPCFC. METHODS: ...
Pilegaard Kirsten - - 2004
The purpose of the presented experiments was to study the possibility of using the Brown Norway rat as a model for food allergy in our laboratory. Specific serum IgE against ovalbumin (OVA) was induced after dosing male and female Brown Norway rats daily by gavage for 35 days. The influence ...
Bohle Barbara - - 2004
Food allergy is one important manifestation of atopic allergy. Primary food allergy mainly affects young children (class I), whereas adults frequently develop food allergy as a consequence of an inhalant sensitization (class II). At present, the diagnostic instrument for proving class II food allergy is not satisfactory. Skin tests as ...
Vlieg-Boerstra Berber J - - 2004
BACKGROUND: The use of double-blind, placebo-controlled food challenges (DBPCFCs) is considered the gold standard for the diagnosis of food allergy. Despite this, materials and methods used in DBPCFCs have not been standardized. OBJECTIVE: The purpose of this study was to develop and validate recipes for use in DBPCFCs in children ...
Pacor M L - - 2004
BACKGROUND: Very few data are available from the literature on whether nonatopic subjects affected by persistent rhinitis may show the appearance of objective symptoms of rhinitis after the ingestion of food additives such as tartrazine (E102), erythrosine (E127), monosodium benzoate (E211), p-hydroxybenzoate (E218), sodium metabisulphite (E223), and monosodium glutamate (E620). ...
Yariktas Murat - - 2004
PURPOSE: The purpose of our study was to investigate the association between food hypersensitivity and eczematous external otitis. MATERIALS AND METHODS: In this cross-sectional study, 27 patients with eczematous external otitis and 16 healthy volunteer were included. The existence of food hypersensitivity was defined by positive epicutaneous prick test and ...
Gardner Paul D - - 2004
Although not well established, mask leakage measured using submicron aerosol challenges is generally accepted as being representative of vapor challenges. The purpose of this study was to compare simulated respirator fit factors (FFs) measured using vapor challenges to those measured using an aerosol challenge. A full-facepiece respirator was mounted on ...
Arslan Gülen - - 2004
BACKGROUND/AIM: Subjective food hypersensitivity is prevalent in the general population. The aim of this study was to seek objective evidence of food hypersensitivity by analyzing intestinal permeability and inflammation markers in gut lavage fluid. METHODS: Fifty-two patients with abdominal complaints self-attributed to food hypersensitivity were examined by skin prick test, ...
Maeda Hiroaki - - 2004
The preventive effect of Hydrolyzed Rice Bran against the common cold syndrome was examined in elderly people. Arabinoxylan derivatives of Hydrolyzed Rice Bran (HRB) were prepared from water-soluble rice bran through partial processing using a carbohydrate complex. Using the water-soluble Rice Bran (RB) as a control, a cross over double-blind ...
Feinle-Bisset Christine - - 2004
Functional dyspepsia (FD) remains a relatively poorly characterized gastrointestinal disorder of unknown etiology that is frequently difficult to manage. A systematic review of the literature relating to food intake and FD is summarized here. Many patients with FD report symptoms after meal ingestion, including fullness, bloating, epigastric pain, nausea, and ...
Mittag Diana - - 2004
BACKGROUND: Allergic reactions to legumes are generally thought to be acquired by means of primary sensitization through the gastrointestinal tract. Recently, Gly m 4 (starvation-associated message 22), a Bet v 1-related pathogenesis-related protein 10 from soy, was suggested to be an allergen in patients with allergic reactions to a dietary ...
Niggemann B - - 2004
Food allergy in early childhood usually resolves with time; however, little is known about predictors for persistence or transience of food allergy in children with atopic dermatitis. The aim of the study was to evaluate whether specific IgE levels in serum could be a useful predictor of the outcome of ...
Moreno-Ancillo A - - 2004
Inhalation of dust from different enzymes can be the cause of occupational asthma in exposed workers. Enzymes from different sources are being increasingly used in food. Few cases of food allergy to alpha-amylase induced by eating bread have been reported. Those cases were reported in bakery-related patients and in a ...
Eriksson N E - - 2004
The main aim of the study was to describe the differences between some Northern countries regarding what foods, according to the patients, elicit hypersensitivity symptoms. At the participating clinics, patients with a history of food hypersensitivity (n = 1139) were asked to fill in a questionnaire in which 86 different ...
Sohn M H - - 2003
INTRODUCTION: Buckwheat (BW) is considered to be one of the most important food allergens, and positive skin tests are found in about 5% of Koreans. We investigated the positive and negative predictive values of BW-specific IgE in subjects with a BW allergy in order to reduce the need for buckwheat ...
Bernard H - - 2003
BACKGROUND: Food challenge is considered an excellent clinical tool for the diagnosis of specific food allergy. However in the case of peanut allergy it may be difficult to perform because of the severity of the reactions. The quantitation of a specific immunoglobulin E (IgE) response to different peanut allergens could ...
Hsieh K Y - - 2003
BACKGROUND: Food allergy is a common disease without effective treatment. Since strict elimination of food allergens may be difficult, strategies for effective intervention are urgently needed. OBJECTIVE: The aim was to investigate the prophylactic use of orally administrated FIP-fve, an immunomodulatory protein isolated from the edible mushroom Flammulina velutipes, in ...
Grimshaw K E C - - 2003
BACKGROUND: Characterization of fatal and non-fatal reactions to food indicates that the majority of reactions are due to the ingestion of prepared foods rather than the non-processed allergen. In an ongoing study that used a double-blind placebo-controlled food challenge to investigate peanut allergy and clinical symptoms, the observed reaction severity ...
Fernández-Rivas Montserrat - - 2003
Sensitization to peach and related Rosaceae fruits without clinical expression is commonly observed as the result of the extensive cross-reactivity of IgE antibodies directed toward lipid transfer proteins (LTPs), Bet v 1 homologues, profilins, and carbohydrate determinants. We aimed to study whether there are any clinical or immunologic differences between ...
Mäkinen-Kiljunen Soili - - 2003
BACKGROUND: Although fish allergy is common, no studies have been published on allergy to fish roe. OBJECTIVE: To describe 2 cases of IgE-mediated allergy to 2 roe species. METHODS: Two patients, one with local symptoms and the other with anaphylaxis following ingestion of roe, underwent skin prick testing (SPT) with ...
Gordon Bruce R - - 2003
Testing for food and chemical sensitivities usually becomes necessary as part of the evaluation of otolaryngology patients who have chronic illness. The more complex the patient, and the more recalcitrant the problem is to treatment, the more likely it is that allergies, and especially food or chemical sensitivities, are involved ...
Sánchez-Morillas L - - 2003
INTRODUCTION: Auriculotemporal nerve syndrome is characterized by erythema, perspiration, heat and pain localized in the area supplied by the auriculotemporal nerve in response to gustatory stimuli after the ingestion of different types of food. This syndrome may be confused with food allergy. CASE REPORT: A 21-year-old woman complained of erythema, ...
Woods Rosalie K - - 2003
BACKGROUND: Some aspects of diet are relatively newly recognized potential risk factors for asthma, but the evidence to date is conflicting. OBJECTIVE: The goal was to determine whether the food and nutrient intakes of adults with asthma differ from those of adults without asthma. DESIGN: This was a community-based, cross-sectional ...
Suzuki Junzo - - 2003
We present a case report of a 10 years old boy with protein-losing enteropathy and eosinophilic gastroenteritis who had positive histamine release tests, increased allergen-specific IgE antibodies to some food items, and low levels of total serum protein and albumin. Upper gastrointestinal endoscopy revealed a number of polyps and diffuse ...
Magnusson J - - 2003
BACKGROUND: Immune-mediated food hypersensitivity affecting the gut is difficult to evaluate, and objective tools to diagnose local gastrointestinal (GI) inflammatory reactions are lacking. OBJECTIVES: To determine whether allergic manifestations in adults with a history of food-related GI symptoms could be assessed in feces during symptomatic and non-symptomatic periods, using the ...
Dalal Ilan - - 2003
Recently, we found sesame to be a major cause of severe IgE-mediated food allergic reactions among infants and young children in Israel. The purpose of this study was to describe the different patterns of sesame sensitivity. We have identified three subgroups among our patients (n = 32). Group I (n ...
Morisset M - - 2003
BACKGROUND: The prevalence of food anaphylaxis due to masked allergens has increased within the last 10 years. Contamination of manufactured products by food allergens is a key concern for food industries. OBJECTIVE: To determine quantities eliciting reactions in patients who have an IgE-dependent food allergy, thanks to standardized oral provocation ...
Hsieh K-Y - - 2003
BACKGROUND: The aetiology of food allergy remains unclear. Although failure to develop or breakdown in oral tolerance has been proposed, the existence of physiologic sensitization routes other than the gastrointestinal tract cannot be excluded. OBJECTIVE: The purpose of this study is to clarify whether or not exposure to allergen through ...
Fogg Matthew I - - 2003
Worldwide, approximately 8 and 2% of children and adults, respectively, suffer from food allergy. Cow's milk, egg, peanut, soy, wheat, fish, shellfish and tree nuts are responsible for the majority of allergic reactions to foods. Allergic reactions to food can occur by a variety of immune mechanisms including: IgE-mediated; non-IgE-mediated ...
Basso Alexandre Salgado - - 2003
Although many authors have considered the possibility of a direct interaction between food allergy and behavioral changes, the evidence supporting this hypothesis is elusive. Here, we show that after oral ovalbumin (OVA) challenge, allergic mice present higher levels of anxiety, increased Fos expression in emotionality-related brain areas, and aversion to ...
Schwab Dieter - - 2003
OBJECTIVE: The aim of this study was to characterize the functional and morphologic features of eosinophils in the intestinal mucosa of patients with food allergy. METHODS: Eighteen patients with food allergy and 11 controls took part in this study. In every patient, corresponding biopsy samples obtained during colonoscopy were quantitatively ...
Rodríguez Benito - - 2003
A 42-year-old woman reported immediate rhinoconjunctivitis, asthma, and contact urticaria while handling bird food. Skin-prick tests were positive to Lolium, Cynodon, Phragmites, Cupressus sempervirens, Cupressus arizonica, Chenopodium, sunflower pollen and seed, mugwort, chamomile, Chrysanthemum, Taraxacum, canary seed, and black seed (Guizotia abyssinica). The patient's serum-specific immunoglobulin (IgE) to Taraxacum, black ...
Osterballe Morten - - 2003
BACKGROUND: Previously published articles described a relationship between food-specific IgE and the outcome of food challenge in children with egg allergy. These investigations defined different levels of predictive values in different study populations and thus pointed toward the possibility of a certain level of specific IgE to egg white predicting ...
Eigenmann Philippe A - - 2003
While much attention is focused upon the role of IgE antibodies in food-allergy disorders, the T cell remains central to all forms, both IgE and non-IgE-mediated, of food-hypersensitivity responses. This review considers the central role of the T cell in this group of disorders and provides a comprehensive overview of ...
Burks Wesley - - 2003
The pediatrician is faced with evaluating a panoply of skin rashes, a subset of which may be induced by food allergy. Acute urticaria is a common manifestation of an allergic skin response to food, but food is rarely a cause of chronic urticaria. Approximately one third of infants/children with moderate ...
Teuber Suzanne S - - 2003
PURPOSE OF REVIEW: Alternative and complementary medicine approaches to allergic disorders are commonly used by patients. Not all have been subjected to experimental analysis to support or refute their validity in the armamentarium of a practitioner. This review covers some of the most common unproved alternative or complementary approaches to ...
Bock S Allan - - 2003
The diagnosis and management of adverse food reactions is a challenge for pediatricians and other primary care providers. Children of all ages may present with a variety of symptoms that parents have attributed to constituents of the diet. An approach has been devised to aid pediatricians in the evaluation of ...
Sabra Aderbal - - 2003
BACKGROUND: Food allergy (FA) is characterized by an abnormal immunologic reactivity to food proteins. The gastro-intestinal tract serves not only a nutritive function but also is a major immunologic organ. Although previously thought to be triggered primarily by an IgE-mediated mechanism of injury, considerable evidence now suggests that non-IgE mechanisms ...
Palosuo Kati - - 2003
PURPOSE OF REVIEW: Wheat is among the six foods responsible for approximately 90% of food allergies in children, and in recent years wheat has been increasingly recognized as a cause of food-dependent, exercise-induced anaphylaxis. Wheat flour is an important cause of baker's asthma, a well-known occupational respiratory allergy to inhaled ...
Mattila L - - 2003
BACKGROUND: Food hypersensitivity (FH) is commonly suspected, especially among adults with atopic diseases. Symptoms of FH vary from oral allergy syndrome (OAS) to gastrointestinal, respiratory and systemic reactions. More data are needed regarding patient groups at risk for FH, and symptoms and foods responsible for the reactions. METHODS: FH was ...
Hoff Michael - - 2003
BACKGROUND: Quorn is the brand name for a line of foods made with so-called "mycoprotein," which springs from the mold Fusarium venenatum. Since the introduction on the food market, there have been complaints from consumers reporting adverse gastrointestinal reactions after ingestion of mycoprotein. To date, it is not clear whether ...
Ebo D G DG Departement Immunologie, Allergologie en Reumatologie Universiteit Antwerpen Universiteitsplein 1, B 2610 Antwerpen, - - 2003
It is well recognised that natural rubber latex allergy can be associated with serological cross-reactivity to plant allergens, especially tropical fruits and Ficus. In contrast, data on the frequency and clinical value of specific IgE antibodies against these allergens remain rare. In addition, little is known about the prevalence and ...
Bohle B - - 2003
BACKGROUND: Millet has been reported to induce not very frequent but severe anaphylactic reactions following ingestion. Seven individuals who all kept cage birds experienced allergic reactions after ingestion of millet-containing food. METHODS: We investigated the immunoglobulin E (IgE)-reactivity of these individuals to millet employing immunoblotting, RAST and skin prick tests. ...
Ishida Rinei - - 2003
An in vitro evidence of IgE-mediated hypersensitivity to food allergens was detected by positive results of antigen-specific histamine release in dogs with food hypersensitivity. Eight dogs were diagnosed to have food hypersensitivity based on identification of offending food allergens with food elimination followed by oral food provocation. The percentages of ...
Kotaniemi-Syrjänen Anne - - 2003
OBJECTIVE: To evaluate whether the measurement of specific immunoglobulin E (IgE) antibodies to food and/or inhalant allergens in infants who are hospitalized for wheezing can be used to predict later asthma. METHODS: Eighty-two children who were hospitalized for wheezing at <2 years of age were followed prospectively until early school ...
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