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Bahna S L - - 1987
Food sensitivity is only one of several types of food-related reactions. Symptoms are not pathognomonic; hence, a broad differential diagnosis is often considered. Unless the anticipated reaction is systemic anaphylaxis, the role of any food suspected (by history, skin testing, and/or radioallergosorbent test) of causing the patient's symptoms should be ...
Hanly W C - - 1987
A third allotype of rabbit secretory component has been identified. The allotype previously referred to as t62 by our laboratory can now be subdivided into two allotypes, t62 and t63, with alloantisera capable of discriminating between the two. Results of family studies are consistent with a three allele system (t61, ...
Veien N K - - 1987
A randomized, placebo-controlled oral challenge with food additives (preservatives and food colorings) was carried out in 101 patients with eczema of undetermined origin who suspected that the intake of certain foods aggravated their dermatitis. 37 reacted to 1 or more of the food additives but not to a placebo, while ...
Maas A G - - 1987
The hypothesis presented in this paper suggests that MS may be caused by an allergic or other adverse reaction to certain foods, mostly cocoa products, cola, and coffee. Many MS patients have one or more manifestations of other well known reactions to those foods, such as migraine, urticaria, or gastrointestinal ...
Toogood J H - - 1987
Beta-blocker therapy is associated with an increase in the severity and, possibly, the incidence of acute anaphylaxis. The population at risk consists of people with allergic conditions who are given a beta-blocker for an unrelated condition. Anaphylaxis under these conditions may be severe, protracted and resistant to conventional treatment because ...
Bock S A - - 1987
To examine the natural history of adverse reactions to foods, 480 children were followed prospectively from birth to their third birthdays. Foods thought to be causing symptoms were evaluated by elimination of suspected foods, open challenges, and double-blind food challenges. Foods producing symptoms were reintroduced into the diet at 1- ...
Balaban P M - - 1987
The effects of 5,7-dihydroxytryptamine (5,7-DHT), a drug which selectively ablates serotonergic terminals, were examined on acquisition of food-aversive conditioned reflex in the snail Helix lucorum. The percent of feeding reactions decreased from 80 to 15% in the conditioned group of animals after 5-8 pairings of food and electric shock. The ...
Niinimäki A - - 1987
Foods were tested by the scratch-chamber and open application techniques in 80 hand dermatitis patients, 55 of whom were food handlers. Both immediate and delayed reactions were seen. Most immediate scratch-chamber test reactions were provoked by vegetables and spices in patients with birch pollen allergy, and most delayed reactions from ...
Settipane G A - - 1987
The Restaurant syndromes can be caused by five major factors: food allergens, sulfites, monosodium glutamate (MSG), tartrazine, and scombroidosis (and other seafood poisoning). A history of atopy and ingestion of known food allergens such as peanuts, egg, fish, and walnuts, together with positive results of skin tests or RAST to ...
Fukayama M Y - - 1986
Chlorine and chlorine dioxide (ClO2), common disinfecting and bleaching chemicals used in the food industry, are potent oxidizing and chlorinating agents. Unfortunately, little is known about the nature of the reactions of chlorine with organic food constituents. This presentation reviews published information concerning the reactions of chlorine gas (Cl2[g]), aqueous ...
Heiner D C - - 1986
Delayed onset reactions to ingested foods may be difficult to recognize, especially if days or weeks elapse before symptoms appear. More than one immunologic mechanism may be involved and it is often difficult to assess the relative importance of each. Because immunologic responses occur in many healthy subjects who readily ...
Simon R A - - 1986
There are thousands of agents that are intentionally added to the food that we consume. These include preservatives, stabilizers, conditioners, thickeners, colorings, flavorings, sweeteners, antioxidants, etc. etc. Yet only a surprisingly small number have been associated with hypersensitivity reactions. Amongst all the additives, FD&C dyes have been most frequently associated ...
Bock S A - - 1986
The studies presented and the literature reviewed support the conclusion that the natural history of food sensitivity is a dynamic process. Thus foods removed from the diet must be reintroduced at regular intervals. Adverse reactions to foods probably involve multiple immunologic and inflammatory mechanisms and cannot always be pigeon-holed into ...
Treviño R J - - 1986
Investigation of food sensitivity is difficult and often confusing. However, there are multiple articles in the literature which illustrate that food is absorbed from the gastro-intestinal tract in an antigenic fashion and that the entire immune system is stimulated by these antigenic food particles. All four Gell and Coombs varieties ...
Crayton J W - - 1986
There is some evidence in the literature that adverse reactions to foods can contribute to behavioral dysfunction. In view of what is known about food and behavior, this suggestion is entirely plausible. However, clear demonstrations of adverse behavioral reactions to foods have not been reported. The major methodologic problems are ...
Nicklin S - - 1986
Adverse reactions characteristic of food intolerance are claimed to occur in susceptible individuals following exposure to various chemical additives used to colour, flavour or preserve food. The objective of the present study was to develop a method suitable for investigating the nature and mechanism of these reactions in an animal ...
Malone M H - - 1986
Histamine is well recognized as a product of both mast cells and basophils. Its release from these sources in IgE-mediated reactions unquestionably contributes to the allergic response. It is often stated that ingestion of foods rich in histamine can result in absorption of sufficient histamine to provoke signs and symptoms ...
Bradstock M K - - 1986
Despite the widespread use of chemical food additives, few criteria exist to evaluate consumer reports of adverse reactions. We analyzed 231 consumer complaints associated with the food additive aspartame. We developed a methodologic approach to evaluate all complaints by adapting general criteria used to investigate adverse reactions to medications. Complaints ...
Riggs B S - - 1986
Sodium metabisulfite (MBS) is a commonly used food and drug preservative. We report the case of a 32-year-old man with a documented history of allergy to MBS who developed an anaphylactic reaction after ingestion of MBS-treated foods. The patient had a prolonged clinical course requiring two emergency department visits and ...
Ciprandi G - - 1986
Fifteen patients with cutaneous signs and symptoms caused by adverse reactions to foods were treated in an open trial with ketotifen for 4 to 6 weeks. Seven subjects were allergic and 8 had food intolerance. Each patient was treated with a single dose of ketotifen daily: 2 mg half an ...
Warner C R - - 1986
The Monier-Williams distillation procedure has a long history of successful use for determining sulfite in fruit products and wine; however, a systematic evaluation of its accuracy and precision with other food matrices has not been undertaken. We found that the Monier-Williams distillation yielded greater than 90% recovery of sulfite added ...
Alavaikko M - - 1986
It has been shown previously that dendritic reticulum cells (DRC) in human secondary lymphoid follicles possess an immunoreactive acid cysteine-proteinase inhibitor (ACPI). In the present study, lymph nodes from 12 patients with AIDS-related persistent generalized lymphadenopathy (PGL) were investigated in order to detect whether or not any alterations occur in ...
Yang W H - - 1985
Sulfites are widely used as preservatives in the food and pharmaceutical industries. In the United States more than 250 cases of sulfite-related adverse reactions, including anaphylactic shock, asthmatic attacks, urticaria and angioedema, nausea, abdominal pain and diarrhea, seizures and death, have been reported, including 6 deaths allegedly associated with restaurant ...
Powley T L - - 1985
Cephalic phase digestive responses may be particularly critical in determining our various reactions to different diets, since these responses are the first physiological adjustments to food. The potential importance of the cephalic responses is also underscored by the fact that many of the most important food attributes for humans--color, appearance, ...
Bock S A - - 1985
Nine children with very severe adverse reactions to foods during the first 2 years of life were followed to determine the subsequent course of their reactions. Cautious challenges were given in these children over a period of time. Three of nine children can tolerate the offending food in usual portions; ...
Dalton-Bunnow M F - - 1985
The occurrence of sulfites in foods, drug products, and the environment; the characteristics of sulfite-sensitivity reactions; and the management of sulfite-sensitive individuals are reviewed. Sulfites are used in foods, beverages, and pharmaceuticals for their antioxidant properties; they are frequently used in restaurant foods to keep vegetables and fruits looking fresh. ...
Twomey L T - - 1985
Lumbar vertebral columns, removed from 23 male cadavers aged from 18 to 84 years, were tested for their reaction to a longitudinal traction load. Sustained lumbar traction using a load of 9 kg for 30 min was applied to each specimen. The amount of initial distraction and traction creep recorded. ...
Atkins F M - - 1985
Forty-five adult patients, referred to here as the index population, with a history of immediate adverse reactions after food ingestion were evaluated by history, physical examination, laboratory studies, and skin testing. Fifty-six percent of these patients reported adverse reactions to only one food, whereas 84% of the patients reported up ...
Mirchandani H - - 1985
Fatal malignant hyperthermia occurred in a patient who was taking tranylcypromine (Parnate) and ingested wine and cheese. The case findings are presented along with a review of the literature concerning adverse interactions between monoamine oxidase (MAO) inhibitors and certain foods and beverages. Hyperthermia and its possible causative mechanisms and treatments ...
Walker R - - 1985
The current toxicological status of sulphiting agents is reviewed, including evidence of adverse reactions to sulphited foods by a sub-population of asthmatics. Against this background are assessed the applications and benefits of sulphiting agents in foods. It is concluded that further information is required to determine the magnitude of risk ...
Benton E C - - 1985
Thirty-seven patients with moderate or severe persistent atopic dermatitis gave a history of skin reactions following the ingestion of certain foods. These reactions fell into three groups: immediate reactions (within one hour) which included angio-oedema, contact urticaria, generalised itching and erythema, or urticaria; late reactions, where patients experienced late urticaria, ...
Gjesing B - - 1984
The complex mixture of molecules called food contains many types of molecules, some of which cause allergic or pseudo-allergic reactions in some humans. The identification of the antigenic molecules in the various foods and the type of allergic reaction they elicit is important for the satisfactory diagnosis in the individual ...
de Weck A L - - 1984
Allergic or pseudo-allergic reactions elicited by per os intake of foods, food additives or drugs may be based on one or several of the following immunopathologic mechanisms: 1) specific IgE bound to mast cells and/or basophils; 2) antigen-IgE soluble complexes hitting various target cells; 3) antigen-IgG complexes generating anaphylatoxins; 4) ...
Allen D H - - 1984
The discovery of IgE in the mid-1960s resulted in a widespread view that allergy was the basis of most adverse reactions to food, but it is becoming increasingly clear that other, as yet poorly understood, mechanisms are responsible in the overwhelming majority of cases. This, together with the proliferation of ...
Kemp A S - - 1984
Food reactions in children may be divided into two types: immediate and delayed. Cow's milk, egg and peanuts are the most commonly implicated foods. Immediate food reactions are associated with the presence of specific IgE antibodies to the food concerned, although detection of specific IgE is of no help in ...
Savuto P S - - 1984
The Anaerobe Combo Panel (American MicroScan, Mahwah, N.J.) was evaluated for its ability to identify anaerobic bacteria. The frozen, 96-well panel utilizes 24 biochemical reactions and four antimicrobial agents for species identification. The Anaerobe Combo Panel was used to test 114 clinical isolates of strict anaerobes. Reactions were read after ...
Gillis T M - - 1984
The interaction of the argon laser with the mucous membrane of the upper aerodigestive tract was studied. The advantages of the argon laser are a small spot that can be varied in size and intensity, selective vascular absorption, the capability of being incorporated into a flexible delivery system, and a ...
Brown S J - - 1984
In guinea pigs, macroscopic cutaneous reactions to initial (primary) Ixodes holocyclus feeding were first apparent at 96 hr post-tick attachment, peaked at 7 days (5 mm), and were gone by Day 14. Microscopic analyses of these primary tick feeding sites at 12, 24, 48, 72, and 96 hr post-attachment revealed ...
Rippere V - - 1984
Foods may cause mental and behavioural symptoms by means of a variety of mechanisms. Food allergy is only one of many of these. The paper presents a brief overview of evidence, as of early 1982, concerning cerebral allergy, food addiction, the hypoglycaemias, caffeinism, hypersensitivity to chemical food additives, reactions to ...
Bousquet J - - 1984
A 42 year-old beekeeper who had an inhalant allergy to Compositeae pollen presented an adverse reaction while eating a honey which contained large numbers of Compositeae pollens. As she was not intolerant to honey of own production, which contained no Compositeae pollen, the adverse reaction seems to be attributed to ...
Smith J C - - 1984
The feeding behavior of dogs in one-pan and two-pan tests was measured in the usual way (total food intake in the test) and at a fine-grained level (cumulative amount eaten on a moment-by-moment basis during the test). The four experiments reported studied dogs' reactions to different dry foods, and to ...
Aiuti F - - 1983
Several gastrointestinal diseases and symptoms have been attributed to food intolerance, but in only a few cases has the participation of immune mechanisms been confirmed. Acute or chronic gastroenteritis is commonly due to allergic reactions to food proteins, inflammatory diseases and infections, or the presence of immunological defects may induce ...
Hunsaker D B DB - - 1983
Diphenylpicrylhydrazyl (DPPH), a stable, intensely purple free radical, is used as a reagent in the quantitative determination of various aromatic and aliphatic thiols by indirect spectrophotometric analysis. Plots of degree of reaction vs. time show that thiophenol and its derivatives react more quickly than aliphatic thiols with DPPH. Calibration plots ...
van Asperen P P - - 1983
We report 8 infants with immediate hypersensitivity reactions to foods (milk, egg, or peanut), occurring at the first-known exposure. Each developed symptoms within the first hour, but these generally settled within 2 hours. Sensitisation to the food concerned was demonstrated by positive immediate allergen skin prick tests in every case. ...
Ortolani C - - 1983
Twenty-four adult patients with adverse reactions to foods and food additives took part in a double-blind crossover study to compare the efficacy of oral sodium cromoglycate, 1600 mg daily, with placebo. Duration of treatment was eight weeks. There were statistically significant differences (p less than 0.01) in favor of active ...
Ipata P L - - 1983
In this paper we show that phosphoribomutase is induced in Bacillus cereus by the same metabolizable purine and pyrimidine ribonucleosides previously shown to induce the purine nucleoside phosphorylase (Tozzi, M.G., Sgarrella, F. and Ipata, P.L. (1981) Biochim. Biophys. Acta 678, 460-466). The mutase allows ribose 1-phosphate formed from nucleosides to ...
Hurrell R F - - 1983
Protein is perhaps the most reactive of the major food components. During food processing, the essential amino acids, lysine, tryptophan, methionine and cyst(e)ine, may react with other food components causing a loss in amino acid bioavailability and sometimes a reduction in the digestibility of the whole protein molecule. This review ...
Winton G B - - 1982
Contact urticaria is an immediate wheal response generated by a wide variety of contactants in susceptible individuals. These contactants can be divided into three categories based on their mechanism of action: nonimmunologic, allergic, and unknown. The list of known illicitors of CU is growing rapidly, and the syndrome is being ...
McClenathan D T - - 1982
Intestinal allergic states are common, but so are misconceptions about them. Since cow milk is one of the most common foods to produce an adverse immunologic reaction, it serves here as a prototype of food allergy in general. The mechanism of this reaction and its clinical and laboratory manifestations vary ...
Reimann I - - 1982
Observations of reversibility in the surface depletion of glycosaminoglycans in articular cartilage after experimental surgical operations focussed attention on whether the depletion always leads to osteoarthritis or may be an early nonspecific response of articular cartilage to differing injuries. Histologic sections obtained from the patellae of 42 rabbits were investigated ...
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