Open AccessEstimation specific food allergy in children from Sarajevo
Author(s) -
Bajraktarevic Adnan,
Penava Semira,
Begovic Begler,
Todosijevic Goran,
Selimovic Amina,
Begic Zijo,
Niksic Haris,
Frankic Teodora,
Djurdjevic Aida Djulepa,
Secerbegovic Aida Resic,
Sporisevic Lutvo,
Djukic Branka
Publication year - 2011
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-1-s1-p80
Subject(s) - medicine , food allergy , allergy , atopic dermatitis , sensitization , dermatology , immunology , food allergens , elimination diet
Food allergy most often begins in the first 1 to 2 years of life with the process of sensitization, by which the immune system responds to specific food proteins. Symptoms of a food allergy reaction commonly involve localized hives and worsening eczema, with moderate-to-severe atopic dermatitis a frequent comorbid condition of food allergy. Acute urticaria is much more likely to be caused by food allergy than is chronic urticaria.