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Liew Woei Kang - - 2009
BACKGROUND: Detailed data on fatal anaphylaxis are limited, with national anaphylaxis fatality data for the United Kingdom and food-induced anaphylaxis fatality data for the United States. Time trends for anaphylaxis fatalities are not available. OBJECTIVE: We examined causes, demographics, and time trends for anaphylaxis fatalities in Australia between January 1997 ...
Reese Imke - - 2009
Chronic urticaria, recurrent angioedema and non-allergic asthma have all been associated with pseudoallergic reactions to food ingredients. For atopic dermatitis and diseases of the gastrointestinal tract, this association is controversial. Pseudoallergic reactions can be elicited by additives as well as by natural food ingredients. An altered histamine metabolism may be ...
Mason Philip E - - 2009
Previous work has demonstrated proof-of-concept for carrying out the clinically useful Jaffe reaction between creatinine and picrate within a capillary tube using electrophoretically mediated microanalysis (EMMA). Here, it is shown that careful control of reagent plug length as well as concentration and pH of the background electrolyte (BGE) can result ...
Dillen Let - - 2008
Nowadays, much debate in the bereavement domain is directed towards the inclusion of Complicated Grief (CG) as a separate category in the Diagnostic and Statistical Manual of Mental Disorders. Important within this discussion is the conceptual relationship between CG reactions and normal grief (NG) reactions. This study aims at elucidating ...
Fallico B - - 2008
5-Hydroxymethylfurfural (HMF) is the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction; furthermore, it is the most used index to evaluate thermal damages or ageing in food products. Usually its degradation reactions, being very slow, are neglected. This study reports the findings concerning the ...
Herbert Linda J - - 2008
This study examined autonomy, anxiety, depression, and perceptions of parental behavior in 86 food allergic young adults and 344 healthy young adults between the ages of 18 and 22. Participants completed an online survey measuring self-reported autonomy, anxiety, depression, and perceptions of parental behavior. Results indicated that, as a group, ...
Scherer Kathrin - - 2008
PURPOSE OF REVIEW: The purpose of this review is to summarize new interesting findings in both research and clinical practice of nonhymenoptera anaphylaxis with particular emphasis on food and drug allergy. RECENT FINDINGS: Recent findings include some aspects of crossreactivity among betalactams, nonsteroidal anti-inflammatory drugs with special attention to an ...
Yamakawa Hirohito - - 2008
A specific and qualitative detection method for buckwheat in foods using the polymerase chain reaction (PCR) was developed. Trace amounts of buckwheat in commercial food products were qualitatively detected by this method. It should be reliable for detecting buckwheat residues in processed foods and practical for monitoring the labeling system ...
Shah Ekta - - 2008
Food-induced anaphylaxis is a leading cause of anaphylaxis treated in emergency departments and hospitals around the world. Peanuts, tree nuts, fish, and shellfish are the most commonly implicated foods. Food-induced anaphylaxis may occur in any age group and with any food. However, food-induced anaphylaxis fatalities disproportionately affect adolescents and young ...
Beyer T - - 2008
Due to problems, especially anaphylactoid reactions, raised by impure unfractionated heparin the quality assessment of heparin has to be reconsidered. Neither the USP nor the European Pharmacopoeia are able to guarantee the purity of heparin, i.e., the limitation of oversulfated chondroitin sulfate (OSCS) which was found to be the reason ...
Sundaru Heru - - 2008
Anaphylaxis is a severe hypersensitivity reaction. Its clinical manifestations vary, affecting several organs at once. Skin symptom is the most frequent manifestation; however, diagnosis of anaphylaxis will only be established when involving one or both vital organs, which are cardiovascular and respiratory system. Other symptom, such as that involving central ...
Comstock Sarah S - - 2008
BACKGROUND: Minimal data exist on the prevalence and characteristics of in-flight reactions to foods. OBJECTIVES: To characterize reactions to foods experienced by passengers aboard commercial airplanes and to examine information about flying with a food allergy available from airlines. METHODS: Telephone questionnaires were administered to individuals in a peanut, tree ...
Jintapattanakit Anchalee - - 2008
The aim of this research was to investigate the effect of degrees of quaternization (DQ) and dimethylation (DD) on physicochemical properties and cytotoxicity of N-trimethyl chitosan (TMC). TMC was synthesized by reductive methylation of chitosan in the presence of a strong base at elevated temperature and polymer characteristics were investigated. ...
Järvinen Kirsi M - - 2008
BACKGROUND: Food allergy is the most common cause of anaphylaxis outside the hospital setting. OBJECTIVE: We sought to determine the rate, circumstances, and risk factors for repeated doses of epinephrine in the treatment of food-induced anaphylaxis in children. METHODS: Anonymous questionnaires were distributed to families of children with food allergies ...
Sun Yuanxia - - 2008
d-Psicose (Psi) might be an ideal sucrose (Suc) substitute for food products due to its sweet taste, easy processing, and functional properties (noncaloric and low glycemic response). In the present study, the effects of Psi on foaming properties of egg white (EW) protein and the quality of butter cookies were ...
Talley Nicholas J - - 2008
Eosinophilic gastroenteritis is a rare disease characterized by striking tissue eosinophilia in any layer of the gut wall; however, many diseases can cause increased gut eosinophilia. Allergic reactions to food are an important cause of gut eosinophilia. Not all adverse reactions to food are IgE mediated, and most cases of ...
Lemon-Mulé Heather - - 2008
Food-induced anaphylaxis is a steadily increasing problem in westernized countries and now represents the leading cause of anaphylaxis in the outpatient setting, particularly in children. Much of our knowledge of the pathophysiology of food-induced anaphylaxis comes from animal studies. Food anaphylaxis in humans is thought to be entirely IgE mediated. ...
Korshunova T A - - 2008
The effects of neurotoxic beta-amyloid fragment (25-35) on the formation of behavioral sensitization and a conditioned defensive reflex to food were studied. Administration of beta-amyloid (25-35) to common snails before the start of training led to a significant reduction in sensitization of the defensive reaction, weakening of the formation of ...
Tao Yu-Guo - - 2008
The self-propelled motion of nanodimers fueled by a chemical reaction taking place under nonequilibrium steady state conditions is investigated. The nanodimer consists of a pair of catalytic and chemically inactive spheres, in general with different sizes, with a fixed internuclear separation. The solvent in which the dimer moves is treated ...
Katayama Mirei - - 2008
Anaphylaxis is a severe form of allergic disease. Royal jelly is widely consumed in Japan, but a few cases of anaphylaxis caused by royal jelly have been reported. We encountered a 26-year-old Japanese woman who developed anaphylaxis after drinking a beverage of crude royal jelly including honey. She had a ...
Atkins Dan - - 2008
A rise in food allergy, accompanied by heightened public awareness, guarantees that clinicians will increasingly be consulted to accurately distinguish adverse reactions to foods from other disorders. The potential impact of inaccurately labeling a food as a cause of symptoms includes delaying appropriate treatment for another disorder or needlessly removing ...
Armstrong A Robert - - 2008
Synthesis and structural characterization of the first LiFeO2 compound with tetrahedrally coordinated Fe3+ is reported. When used as a positive intercalation electrode in a lithium cell, it can store charge of up to 120 mAhg(-1) at a rate of 100 mAg(-1). However, it converts to the defect spinel LiFe5O8 on ...
Pursell Zachary F - - 2008
Replication of the mitochondrial genome by DNA polymerase gamma requires dNTP precursors that are subject to oxidation by reactive oxygen species generated by the mitochondrial respiratory chain. One such oxidation product is 8-oxo-dGTP, which can compete with dTTP for incorporation opposite template adenine to yield A-T to C-G transversions. Recent ...
Rohrmann Sonja - - 2008
A bradycardia and an increasing parasympathetic activity are often recommended as characteristic physiological disgust reactions. However, findings concerning the influence of disgust on heart rate and autonomic control are heterogenous. Apart from this, only a few studies examined cardiovascular reactions to disgust, besides heart rate. The aim of this study ...
Sabbe Maarten K - - 2008
A consistent set of group additive values DeltaGAV degrees for 46 groups is derived, allowing the calculation of rate coefficients for hydrocarbon radical additions and beta-scission reactions. A database of 51 rate coefficients based on CBS-QB3 calculations with corrections for hindered internal rotation was used as training set. The results ...
Montalto Massimo - - 2008
All the anomalous reactions secondary to food ingestion are defined as 'adverse reactions to food'. In 1995 the European Academy of Allergology and Clinical Immunology suggested a classification on the basis of the responsible pathogenetic mechanism; according to this classification, non-toxic reactions can be divided into 'food allergies' when they ...
Ross Marianne Phelan - - 2008
BACKGROUND: The National Electronic Injury Surveillance System (NEISS) captures a nationally representative probability sample from hospital emergency departments (EDs) in the United States. OBJECTIVE: Emergency department data from NEISS were analyzed to assess the magnitude and severity of adverse events attributable to food allergies. METHODS: Emergency department events describing food-related ...
Wong Chet G - - 2007
: Food-dependent exercise-induced anaphylaxis (FDEIA) is recognized as a distinct category of exercise-induced anaphylaxis (EIA) but is very likely underdiagnosed. This report describes a 41-year-old Indian woman who experienced two separate episodes of anaphylaxis while dancing after she had eaten chickpea-containing foods. The chickpea, a small legume, is a staple ...
van Ginneken Vincent J T - - 2008
Liver disease is one of the features of metabolic syndrome, one of the most occurring diseases of the twenty-first century. During food deprivation and starvation, adipose tissue elsewhere in the body delivers lipid components to the liver where they are stored as triacylglycerols (TG). Continuous and excessive food intake, on ...
Olatunji Bunmi O - - 2007
Disgust sensitivity has recently been implicated as a specific vulnerability factor for several anxiety-related disorders. However, it is not clear whether disgust sensitivity is a dimensional or categorical phenomenon. The present study examined the latent structure of disgust by applying three taxometric procedures (maximum eigenvalue, mean above minus below a ...
Rossi G - - 2007
A case is reported of a patient who showed an immediate allergic reaction after ingestion of pine nut at the age of 38. Subsequently she developed acute allergic symptoms also by inhalation of the allergen, without food ingestion. Finally, the patient showed an acute systemic allergic reaction immediately after skin ...
Chandra Ram - - 2008
Melanoidins are natural condensation products of sugar and amino acids produced by non-enzymatic Maillard amino-carbonyl reaction taking place between the amino and carbonyl groups in organic substances. Melanoidins extensively exist in food products, drinks and wastewaters released from distilleries and fermentation industries. Melanoidins are very important from the nutritional, physiological ...
Vallejo-Cordoba Belinda - - 2007
The Maillard reaction (MR) is a complex series of nonenzymatic reactions between reducing compounds and amines, amino acids, peptides, or proteins that play an important role in the formation of flavors and colors in foods during processing and storage. Also, the antioxidant properties of some Maillard reaction products (MRP) was ...
Oren Eyal - - 2007
BACKGROUND: Research on the use of more than 1 dose of epinephrine in the treatment of food-induced anaphylaxis is limited. OBJECTIVE: To perform a medical record review to examine the frequency of repeated epinephrine treatments in patients presenting with food-induced anaphylaxis to the emergency department (ED). METHODS: We reviewed 39 ...
Feng Shengbao - - 2007
Microbial-stressed germination of black soybeans leads to generation of a group of oxylipins, oxooctadecadienoic acids (KODEs, including 13- Z, E-KODE, 13- E, E-KODE, 9- E, Z-KODE, and 9- E, E-KODE), and their respective glyceryl esters in addition to glyceollins, a known phytoalexins present in wild and fungi-infected soybeans. Four fungi, ...
Williams Amy E - - 2007
Research suggests affective picture-viewing modulates subjective and physiological reactions to noxious stimulation (pain report, heart rate acceleration, skin conductance response, nociceptive flexion reflex). Because the nociceptive flexion reflex (a spinal reflex) is modulated by picture-viewing, this suggests affective processes are able to modulate afferent nociception at spinal levels. This highlights ...
Sebeková Katarína - - 2007
Thermal processing of food results in the formation of various novel compounds, among others advanced glycation endproducts (AGEs). AGEs result from nonenzymatic glycation reactions between reducing sugars and free amino groups of proteins, peptides, or amino acids. Due to their potential noxious effects, alimentary AGEs are also called glycotoxins. This ...
Rhudy Jamie L - - 2008
Prior research suggests emotional picture-viewing modulates motoric (nociceptive flexion reflex), autonomic (skin conductance response, heart rate acceleration), and subjective (pain rating) reactions to noxious electrodermal stimulation. The present study sought to determine whether emotional valence and arousal contribute to nociception modulation. To do so, pictures varying in emotional content (erotica, ...
Durrer Ruth - - 2007
In braneworld cosmology the expanding Universe is realized as a brane moving through a warped higher-dimensional spacetime. Like a moving mirror causes the creation of photons out of vacuum fluctuations, a moving brane leads to graviton production. We show that, very generically, Kaluza-Klein (KK) particles scale like stiff matter with ...
Tieman Denise M - - 2007
The volatile compounds, 2-phenylacetaldehyde and 2-phenylethanol, are important for the aroma and flavor of many foods, such as ripe tomato fruits, and are also major constituents of scent of many flowers, most notably roses. While much work has gone into elucidating the pathway for 2-phenylethanol synthesis in bacteria and yeast, ...
Teufel Martin M Department of Internal Medicine VI-Psychosomatic Medicine and Psychotherapy, University of Tubingen, Osianderstrasse 5, D-72076 Tubingen, Germany. - - 2007
One fifth of the population report adverse reactions to food. Reasons for these symptoms are heterogeneous, varying from food allergy, food intolerance, irritable bowel syndrome to somatoform or other mental disorders. Literature reveals a large discrepancy between truly diagnosed food allergy and reports of food allergy symptoms by care seekers. ...
Jalil Aishah A - - 2007
Electrochemical dechlorination of chlorobenzene in organic solutions was studied. Electrolysis of chlorobenzene in acetonitrile solution in a one-compartment cell fitted with a platinum cathode and a zinc anode at 60mA/cm(2) and 0 degrees C was found to be the optimum conditions, which gave complete dechlorination of chlorobenzene. However, similar result ...
James John M - - 2007
Although allergic reactions to foods occur most commonly after ingestion, inhalation of foods can also be an underlying cause of these reactions. For example, published reports have highlighted the inhalation of allergens from fish, shellfish, seeds, soybeans, cereal grains, hen's egg, cow's milk, and many other foods in allergic reactions. ...
Olsén L - - 2007
Case reports of 59 horses reacting adversely to procaine benzylpenicillin or to sodium or potassium benzylpenicillin in Sweden in 2003-2005 were obtained through contacts with horse-owners. For the assessment of the reports, various parameters were evaluated, such as the times to the reactions, information on previous penicillin treatment, the clinical ...
Wang Julie - - 2007
Anaphylaxis is a life-threatening allergic reaction, and food is one of the most common responsible allergens in the outpatient setting. The prevalence of food-induced anaphylaxis has been steadily rising. Education regarding food allergen avoidance is crucial as most of the fatal reactions occurred in those with known food allergies. The ...
Greenberger Paul A - - 2007
Idiopathic anaphylaxis is a prednisone-responsive condition without external cause, but it can coexist with food-, medication-, or exercise-induced anaphylaxis. Mast cell activation may occur at night or after foods that have been eaten with impunity many times previously. Idiopathic anaphylaxis can be classified into frequent (if there are six or ...
Song Shujuan - - 2007
Quantification of 1,3-dibromo-5,5-dimethylhydantoin (DBDMH) was studied by its chemiluminescence (CL) reaction with luminol in an alkaline medium. The stability of DBDMH, 1,3-dichloro-5,5-dimethylhydantoin (DCDMH) and 1-bromo-3-chloro-5,5-dimethylhydantoin (BCDMH) in water was initially assessed by its CL reaction capability. The results indicated that the hydrolysis process was critically dependent on the types of ...
León-Tamariz Fabián - - 2007
The anorectic compound CCK-9 was coupled to polyethylene glycol 5 kDa, 10 kDa, 20 kDa and 30 kDa, under different reaction conditions. Conjugates were purified by HPLC and characterized by MALDI-TOF MS. A 96% PEGylation yield was obtained in buffer pH 7.5 after 6h reaction at 20 degrees C. The ...
Elhkim Mostafa Ould - - 2007
Tartrazine is an artificial azo dye commonly used in human food and pharmaceutical products. Since the last assessment carried out by the JECFA in 1964, many new studies have been conducted, some of which have incriminated tartrazine in food intolerance reactions. The aims of this work are to update the ...
Sami Ozturk
Most patients with chronic idiopathic urticaria (CIU) need long-term treatment but there is little known about the prognosis of CIU. The aim of this study was to evaluate the natural course of CIU and to find out if there are risk factors that predict the prognosis. In this prospective study, ...
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