Hidden food allergens

被引：15

作者：

Hefle, Susan L. ^{[1
]}

机构：

[1] Univ Nebraska, Food Allergy Res & Resource Program, Lincoln, NE 68583 USA

来源：

CURRENT OPINION IN ALLERGY AND CLINICAL IMMUNOLOGY | 2001年 / 1卷 / 03期

关键词：

D O I：

10.1097/01.all.0000011025.21898.04

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

This review summarizes recent advances and findings in the area of 'hidden' food allergens, i.e. allergenic foods that can either contaminate other foods, or be 'disguised' as part of a food, and cause allergic reactions. Newly emerging allergenic foods of increasing importance, recently developed methods for the detection of allergenic residues, the potential allergenicity of genetically engineered foods, and some unexpected sources of food allergens are described. (C) 2001 Lippincott Williams & Wilkins.

引用

页码：269 / 271

页数：3

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