Document Detail


The role of the gastrointestinal tract in the development of respiratory hypersensitivities.
MedLine Citation:
PMID:  8711781     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Adverse reactions to foods may sometimes cause symptoms from the respiratory tract, including bronchial obstruction and rhinitis. The true prevalence is not known. In adults, it has been estimated to be about 1% of asthmatic patients or less. This would correspond to a prevalence of about 2-4 in 10,000 of the general population. The prevalence in children is higher, as IgE mediated food allergy is more common in this age group than in adults. The most common foods causing immunologically mediated reactions include milk, egg, fish, crustaceans, nuts, wheat, soy, peanut, peas and other legumes. In addition certain food additives, e.g. sulphites, may rarely be incriminated in respiratory hypersensitivity via adverse reactions with unknown mechanisms. A double-blind placebo controlled food challenge (DBPCFC) is the only way to conclusively confirm a relationship between the ingestion of a certain food item and a reaction in the respiratory tract.
Authors:
B Björkstén
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Toxicology letters     Volume:  86     ISSN:  0378-4274     ISO Abbreviation:  Toxicol. Lett.     Publication Date:  1996 Aug 
Date Detail:
Created Date:  1996-09-10     Completed Date:  1996-09-10     Revised Date:  2005-11-16    
Medline Journal Info:
Nlm Unique ID:  7709027     Medline TA:  Toxicol Lett     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  85-8     Citation Subset:  IM    
Affiliation:
Department of Paediatrics, University Hospital, Linköping, Sweden.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Adult
Child
Child, Preschool
Food Additives / adverse effects
Food Hypersensitivity / complications*,  diagnosis,  epidemiology,  physiopathology
Humans
Prevalence
Respiratory Hypersensitivity / etiology*,  physiopathology
Chemical
Reg. No./Substance:
0/Food Additives

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Chemicals and proteins as allergens and adjuvants.
Next Document:  The role of the skin in the development of chemical respiratory hypersensitivity.