Food allergy can result in considerable morbidity, impact negatively on quality of life, and
prove costly in terms of medical care. These guidelines have been prepared by the …

Simple Summary It has long been known that antibodies of a certain class, called IgE, are
the main cause of allergic reactions to food. Other antibody types such as IgA and IgG can …

Nutrigenomics explores the intricate interplay between single nucleotide polymorphisms
(SNPs), food preferences, and susceptibilities. This study delves into the influence of SNPs …

Background Characterization of allergic responses to cockroach (CR), a common
aeroallergen associated with asthma, has focused mainly on IgE reactivity, but little is known …

Eosinophilic esophagitis (EoE) is a rare atopic disorder associated with esophageal
dysfunction, including difficulty swallowing, food impaction, and inflammation, that develops …

Background Genetic areas of FOXP3 TSDR, human leukocyte antigen‐G (HLA‐G) upstream
of CpG island 96, CpG41 and CpG73 islands of the HLA‐DRB1 and HLA‐DQB1 genes …

Although food-directed immunoglobulin E (IgE) has been studied in the context of allergies,
the prevalence and magnitude of IgG responses against dietary antigens are incompletely …

While thousands of food and environmental allergens have been reported, conventional
methods for allergy testing typically rely on measuring immunoglobulin E (IgE) binding …

Актуальность проблемы пищевой аллергии не вызывает сомнений. В ряде стран мира
распространенность ее за последние годы увеличилась в 2 раза. Проявления пищевой …

To protect individuals who already have or are at risk of developing immune‐mediated
adverse reactions to food, novel foods and genetically modified organisms (GMOs) undergo …