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• W2418915731 abstract "Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy." @default.
• W2418915731 created "2016-06-24" @default.
• W2418915731 creator A5007920769 @default.
• W2418915731 date "2016-01-01" @default.
• W2418915731 modified "2023-10-17" @default.
• W2418915731 title "The Progress of Food Allergy Concept, Classifications and Diagnosis" @default.
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• W2418915731 doi "https://doi.org/10.11648/j.ijnfs.20160504.11" @default.
• W2418915731 hasPublicationYear "2016" @default.
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