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Hayen Simone M SM aDepartment of Dermatology and Allergology, Utrecht Medical Centre Utrecht, Utrecht University bDivision of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University cNutricia Research B.V., Centre for Specialised Nutrition dLaboratory of Translational Immunology, Utrecht Medical Centre Utrecht, Utrecht University, Utrecht, The - - 2014
Despite reaching high percentages of desensitization using allergen-specific immunotherapy (SIT) in patients with food allergy, recent studies suggest only a low number of patients to reach persistent clinical tolerance. This review describes current developments in strategies to improve safety and long-term efficacy of SIT. Modified allergens or tolerogenic peptides, ultimately ...
Zeppa Giuseppe G Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Via L. da Vinci 44, 10095, Grugliasco, Torino, - - 2014
Hazelnut skin is the perisperm of the hazelnut kernel. Hazelnut skin is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre, as well as of natural antioxidants, due to the presence of phenolic ...
Kawada Chinatsu - - 2014
Hyaluronan (HA) is present in many tissues of the body and is essential to maintain moistness in the skin tissues, which contain approximately half the body's HA mass. Due to its viscosity and moisturizing effect, HA is widely distributed as a medicine, cosmetic, food, and, recently marketed in Japan as ...
Lembo Serena S From the Dermatology Section, Department of Clinical Medicine and Surgery, University of Naples Federico II, - - 2014
Contact eczema to foods, spices, and food additives can occur in occupational and nonoccupational settings in those who grow, handle, prepare, or cook food. Pizza is one of the most eaten foods in every continent, and pizza making is a common work in many countries. We aimed to evaluate the ...
Taieb Charles C Laboratoires Pierre Fabre, Santé publique, Paris, - - 2014
Background: Sensitive skin is characterized by the occurrence of sensations of tingling, prickling, heat, burning, pain or itching and, on occasion, erythema, in response to multiple physical, chemical or hormonal factors that do not have irritant properties by themselves. Objective: We chose here to evaluate sensitive skin in two countries ...
Katta Rajani R Baylor College of Medicine, Houston, - - 2014
Given increasing awareness of the link between diet and health, many patients are concerned that dietary factors may trigger dermatitis. Research has found that dietary factors can indeed exacerbate atopic dermatitis or cause dermatitis due to systemic contact dermatitis. In atopic dermatitis, dietary factors are more likely to cause an ...
Minkis Kira - - 2014
Ultrasound skin tightening is a noninvasive, nonablative method that allows for energy deposition into the deep dermal and subcutaneous tissue while avoiding epidermal heating. Ultrasound coagulation is confined to arrays of 1-mm(3) zones that include the superficial musculoaponeurotic system and connective tissue. This technology gained approval from the Food and ...
Simon Dagmar D Department of Dermatology, Inselspital, Bern University Hospital, Bern, - - 2014
Eosinophilic esophagitis (EoE) has been associated with allergic diseases of the airways and skin. Here, we review the current literature on the sensitization pattern of adult EoE patients and critically discuss the diagnostic and therapeutic tools available. Most EoE patients have elevated total IgE levels in serum and are sensitized ...
Noh G - - 2014
Specific oral tolerance induction (SOTI) for IgE-mediated food allergy (IFA) can be successfully achieved using interfero gamma (classic SOTI). In this study, a tolerable dose was introduced during tolerance induction with interferon gamma (dual SOTI), and its effectiveness was evaluated. The study population comprised 25 IFA patients. Blood samples were ...
Bansal Amolak S AS Department of Immunology and Allergy, St Helier Hospital, Carshalton, Surrey SM5 1AA, UK. - - 2014
Lupin allergy remains a significant cause of food-induced allergic reactivity and anaphylaxis. Previous work suggests a strong association with legume allergy and peanut allergy in particular. Both doctors and the public have little awareness of lupin as an allergen. Case 1 was a 41-year-old Caucasian woman without previous atopy who ...
Hosseini Safoora S Immunology, Asthma and Allergy Research Institute, Tehran University of Medical Sciences, Tehran, - - 2014
The prevalence of allergic diseases has risen in the last decades. The objective of this study was to determine the common allergens in children via the skin prick test. This cross-sectional study recruited 313 allergic children (4 months to 18 years old) referred to the Asthma and Allergy Clinic of ...
Frehn Lisa L Department of Internal Medicine III, University Hospital Aachen, RWTH University, Aachen, - - 2014
Inflammatory bowel disease (IBD) is associated with a defective intestinal barrier and enhanced adaptive immune responses against commensal microbiota. Immune responses against food antigens in IBD patients remain poorly defined. IgG and IgA specific for food and microfloral antigens (wheat and milk extracts; purified ovalbumin; Escherichia coli and Bacteroides fragilis ...
Sicherer Scott H SH Elliot and Roslyn Jaffe Food Allergy Institute, Division of Allergy and Immunology, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, New York, NY. Electronic address: - - 2013
This review highlights some of the research advances in anaphylaxis; hypersensitivity reactions to foods, drugs, and insects; and allergic skin diseases that were reported in the Journal in 2013. Studies on food allergy suggest that (1) 7.6% of the US population is affected, (2) a "healthy" early diet might prevent ...
Barata Ana Rita Rodrigues - - 2013
Protein contact dermatitis is a skin condition not well known and underdiagnosed by dermatologists, resulting from an IgE-mediated allergic reaction. Clinically it presents as a chronic hand and/or forearms eczema of occupational origin, especially in professionals who work as food handlers. Epicutaneous tests are negative, and to diagnose this condition ...
Flohr Carsten C 1] St John's Institute of Dermatology, Guy's and St Thomas' Hospital NHS Foundation Trust, London, UK [2] Children's Allergies Department, Division of Asthma, Allergy and Lung Biology, King's College London, Dundee, - - 2014
Filaggrin (FLG) loss-of-function skin barrier gene mutations are associated with atopic dermatitis (AD) and transepidermal water loss (TEWL). We investigated whether FLG mutation inheritance, skin barrier impairment, and AD also predispose to allergic sensitization to foods. Six hundred and nineteen exclusively breastfed infants were recruited at 3 months of age ...
Zuniga Ramiro - - 2013
Infants exhibit many skin rashes. Erythema toxicum neonatorum presents as erythematous macules, papules, and pustules on the face, trunk, and extremities; it typically resolves spontaneously within 1 week. Neonatal acne presents as comedones or erythematous papules on the face, scalp, chest, and back. Infantile acne is similar but starts after ...
Burks A Wesley - - 2013
Allergy immunotherapy (AIT) is an effective treatment for allergic asthma and rhinitis, as well as venom-induced anaphylaxis. In addition to reducing symptoms, AIT can change the course of allergic disease and induce allergen-specific immune tolerance. In current clinical practice immunotherapy is delivered either subcutaneously or sublingually; some allergens, such as ...
Poljsak Borut - - 2013
It is estimated that total sun exposure occurs non-intentionally in three quarters of our lifetimes. Our skin is exposed to majority of UV radiation during outdoor activities, e.g. walking, practicing sports, running, hiking, etc. and not when we are intentionally exposed to the sun on the beach. We rarely use ...
Sinclair Jan - - 2013
IgE-mediated food allergy affects up to 6% of children and 2% of adults. Fatal food allergic reactions are rare. Management of food allergy requires accurate identification of allergen(s), risk assessment, education on allergen avoidance / management of allergic reaction, and follow up. A case of fatal allergic reaction to cashew ...
Baldaçara Raquel Prudente de Carvalho - - 2013
Knowledge of the profile of allergen sensitization among children is important for planning preventive measures. The objective of this study was to assess the prevalence and profile of sensitization to inhaled allergens and food among children and adolescents in an outpatient population in the city of Palmas. Cross-sectional study at ...
Kawano K K Primo Animal Hospital, Sagamihara Chuo, 4-11-45 Higashifuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-0203, - - 2013
The aim of the present study was to examine the correlation between the results of lymphocyte proliferative test (LPT) specific to food allergens and allergic skin diseases in dogs. Investigations were performed in 138 dogs with allergic skin diseases diagnosed in a private animal hospital. Of the 138 animals, 97 ...
Wang Julie - - 2012
Food allergy continues to be a challenging health problem, with prevalence continuing to increase and anaphylaxis still an unpredictable possibility. While improvements in diagnosis are more accurately identifying affected individuals, treatment options remain limited. The cornerstone of treatment relies on strict avoidance of the offending allergens and education regarding management ...
Sicherer Scott H - - 2012
This review highlights some of the research advances in anaphylaxis; hypersensitivity reactions to foods, drugs, and insects; and allergic skin diseases that were reported in the Journal in 2012. Studies support an increase in peanut allergy prevalence in children and exposure to the antibacterial agent triclosan and having filaggrin (FLG) ...
Carnés Jerónimo - - 2013
Goji berries (GB) have been introduced in Western diet. Preliminary reports have demonstrated its allergenic capacity. The objectives of the study were to investigate the frequency of sensitisation and the allergens involved. 566 individuals, with respiratory or cutaneous symptoms were skin-prick tested with GB extract. Thirty three were positive (5.8%). ...
Hathorn Chellani S - - 2012
Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to both materials in concentrations of 0.0%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0%, and 20.0% (w/w). PS, peanut paste, and peanut ...
Mustafayev R - - 2012
BACKGROUND: Scarcity of reliable data on food allergy prevalence exists in Turkey. We aimed to assess reported and confirmed IgE-mediated food allergy prevalence, and define the spectrum of allergenic food. METHODS: We prospectively evaluated the ISAAC Phase II study population for food allergy. Participants that reported experiencing food allergy symptom ...
Ridolo Erminia - - 2012
Eosinophilic esophagitis is a chronic inflammatory disease of the esophagus, immune/antigens mediated, whose incidence is increasing both in adults and pediatric population. It is clinically characterised by symptoms related to esophageal dysfunction and associated with eosinophil-predominant esophageal inflammation. The role of atopy has been clearly demonstrated both in epidemiological and ...
Garino Cristiano - - 2012
Peach lipid transfer protein (LTP) can cause severe allergic reactions to peach allergic patients. It belongs to the non specific LTPs family, a class of proteins extremely resistant both to proteolytic digestion and to high temperatures. Food processing can either drop or increase the allergenicity, depending on the process and ...
Cardona V - - 2012
BACKGROUND: Alcohol, exercise or non-steroidal anti-inflamatory drugs (NSAID) are frequently mentioned as amplifiers of food allergic reactions but only individual cases or small series have been previously published. METHODS: Descriptive study including 74 cases of suspected co-factor enhanced food allergy, assessed by skin-prick tests, specific IgE and oral challenges. RESULTS: ...
Swasti Yuliana Reni - - 2012
The polymerization of furfuryl alcohol contributes to the formation of the brown colour in heated foods, in addition to the Maillard and caramelization reactions. During the heating of food, furfuryl alcohol is formed via the degradation of quinic acid or 1,2-enediols. Furfuryl alcohol is a mutagenic compound. In acidic conditions ...
Leemhuis Hans - - 2012
Glucansucrases are extracellular enzymes that synthesize a wide variety of α-glucan polymers and oligosaccharides, such as dextran These carbohydrates have found numerous applications in food and health industries, and can be used as pure compounds or even be produced in situ by generally regarded as safe (GRAS) lactic acid bacteria ...
Horreo Jose L - - 2012
BACKGROUND: There are many DNA-based systems for detecting animal species present in food and food products, applicable for food quality control and authentication. However, most (if not all) methods require more than one pair of primers and cannot be applied over a wide taxonomic range, e.g. identifying vertebrates and invertebrates ...
Fleischer David M - - 2012
To examine circumstances of allergic reactions to foods in a cohort of preschool-aged children. We conducted a prospective, 5-site observational study of 512 infants aged 3 to 15 months with documented or likely allergy to milk or egg, and collected data prospectively examining allergic reactions. Over a median follow-up of ...
Anton Pauline M - - 2012
Maillard reaction products (MRPs) are a mixture of compounds generated after the heat treatment of food. High circulating levels of MRPs have been associated with degenerative pathologies such as diabetes, but little is known about their effect on the gut, the main organ in contact with food-derived MRPs. This study ...
Kumar Sandeep - - 2012
The purpose of this review is to collate current knowledge and recent advances in molecular mechanism behind the immediate type hypersensitivity of foods. Food allergy is a growing concern of human health in developed as well as developing countries now days. Food allergic reactions are mostly IgE mediated and also ...
Ay┼čenur Kaya - - 2012
Anaphylaxis is a rapid onset serious allergic reaction which may be fatal. Foods are the most common allergens leading to anaphylaxis especially for childhood. Most of the food-induced anaphylactic reactions take place after ingestion of the allergic food and only a few cases exist with anaphylactic reactions induced by inhalation ...
Boonyaviwat Onsuree - - 2012
Several authors have investigated the use of the atopy patch tests (APT) for the diagnosis of non-IgE mediated food allergy, primarily in patients with atopic dermatitis and digestive disorders. However, one of the difficulties in atopy patch testing is the lack of standardization. Several commercial APTs containing freeze-dried food extracts ...
Wigand Petra - - 2012
Wine is an ancient food product, ubiquitous across cultures all over the world. Its effects on health have been extensively studied, yet there have been only a few case reports of wine intolerance or wine allergy. We studied the prevalence of self-reported wine intolerance in the adult population of Mainz, ...
Jacobs Tammy S - - 2012
To cite this article: Jacobs TS, Greenhawt MJ, Hauswirth D, Mitchell L, Green TD. A survey study of index food-related allergic reactions and anaphylaxis management. Pediatr Allergy Immunol 2012: 00. ABSTRACT: Background:  Initial food-allergic reactions are often poorly recognized and under-treated. Methods:  Parents of food-allergic children were invited to complete ...
Hong Jae-Hee - - 2012
This study was conducted to investigate the sensory characteristics and consumer acceptability of beef stock samples containing GSH-xylose Maillard reaction product (GX) and/or monosodium glutamate (MSG) with varying levels of salt (NaCl). The sensory characteristics of the beef stock samples were examined using a descriptive analysis. Total of 50 consumers ...
Han Youngshin - - 2012
Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the ...
Vetander M - - 2012
Information about acute reactions to foods among children is limited. To describe the overall incidence of anaphylaxis in a paediatric emergency department (ED) setting and to describe reactions to foods in relation to sex and age, clinical characteristics and management. In a review of medical records, children with ED visits ...
Li Chenghua - - 2012
Given that live Shewanella putrefaciens is one of the major causes of spoilage for aquatic products even in chill storage, the rapid and accurate detection process is the first priority. In the present study, a novel reverse transcription loop-mediated isothermal amplification (RT-LAMP) detecting assay was developed by targeting internal transcribed ...
Alley Thomas R - - 2012
It was expected that viewers watching adult mixed-sex pairs dining together will give higher ratings of the perceived intimacy and involvement of the pair if feeding is displayed while eating, especially if the feeding involves contaminated (i.e., with potential germ transfer) foods. Our hypotheses were tested using a design in ...
Pochop Jaroslav - - 2012
The aim of this study was to follow contamination of ready-to-eat food with Listeria monocytogenes by using the Step One real time polymerase chain reaction (PCR). We used the PrepSEQ Rapid Spin Sample Preparation Kit for isolation of DNA and MicroSEQ® Listeria monocytogenes Detection Kit for the real-time PCR performance. ...
Grimm O - - 2012
Personality and neural response to food cues in various mesolimbic brain structures have been linked to eating disorders. We investigated the question of whether personality traits in healthy individuals correlate with the brain activation induced on confrontation with appetizing visual stimuli. Personality was assessed in 27 normal-weight participants (14 women, ...
Gultekin Fatih - - 2012
For centuries, food additives have been used for flavouring, colouring and extension of the useful shelf life of food, as well as the promotion of food safety. During the last 20 years, the studies implicating the additives contained in foods and medicine as a causative factor of allergic reactions have been ...
Onesimo Roberta - - 2012
Fish is a common cause of food allergy. The reactions usually occur after its ingestion. In most immunoglobulin E-mediated reactions, the allergens are gastroresistant and heat-stable proteins of low molecularweight (parvalbumin). On the other hand, isolated contact urticaria following the handling of raw fish but without symptoms after its ingestion ...
Ismail Intan H - - 2012
Food allergies have increased significantly over recent decades and are the most common cause of admissions for anaphylaxis in childhood, particularly in children under 5 years of age. Current management of food allergy is limited to strict food allergen avoidance together with education on the recognition and emergency management of ...
Cucu Tatiana - - 2012
Hazelnuts are widely used nowadays, and can pose a serious threat to allergic consumers due to cross-contamination that may occur during processing. This might lead to the presence of hidden hazelnut in foods. Therefore, reliable tests are needed to detect hazelnut, especially in processed foods. A hazelnut-specific indirect competitive ELISA ...
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