Open AccessMECHANISMS OF FOOD ALLERGY CROSS-REACTIVITY FORMING: RESULTS OF RECENT STUDIES
Author(s) -
О. С. Федорова,
Л. М. Огородова,
О. С. Федорова
Publication year - 2009
Publication title -
rossijskij allergologičeskij žurnal
Language(s) - English
Resource type - Journals
eISSN - 2686-682X
pISSN - 1810-8830
DOI - 10.36691/rja1020
Subject(s) - cross reactivity , reactivity (psychology) , food allergy , cross reactions , allergy , environmental health , medicine , immunology , pathology , alternative medicine , antibody
The phenomenon of food allergy cross:reactivity presents significant interest for investigators and health carespecialists. This review provides an analysis of studies results of clinical features and manifestations mechanismsof cross:reactivity. There are information about the food allergens main classes, estimation of sensitivity ofcross:reactivity different diagnostic methods, and principles of elimination diet in the article.