Food allergy: adverse reactions to foods and food additives.

摘要: Part 1 Introduction. 2 Adverse reactions to food antigens - basic science: mucosal immunity mast cells basophila and IgE antigen asbsorption in vitro diagnostic methods the evaluation of hypersensitivity oral challenge procedures. 3 clinical immediate foods eczema food-induced urticaria respiratory tract anaphylaxis eosinophilic gastroenteritis protein induced gastroenteropathy infants children gluten-sensitive enteropathy exercise pressure-induced syndromes occupational allergies. additives: sulfites monosodium glutamate tartrazine azo non-azo dyes adverse benzoates parabens urticaria, angioedema nanphylaxia provoked by additives asthma additives. 4 Contemporary topics foods: pharmacologic properties natural history prevention diets nutrition neurologic allergy psychological considerations connective tissue unproven therapeutic techniques.