In older children, adolescents, and adults, a substantial part of all IgE‐mediated food
allergies is caused by cross‐reacting allergenic structures shared by inhalants and foods …

The diagnosis and management of food allergy is complicated by an abundance of
homologous, cross-reactive proteins in edible foods and aeroallergens. This results in …

As a consequence of the general increase in allergic sensitization, the prevalence of
hypersensitivity reactions to multiple foods that share homologous proteins has become a …

The cross‐reactivity of IgE antibodies is of interest for various reasons, three of which are
discussed. Firstly, from the clinical view, it is important to know the patterns of cross …

Background: Food allergy (FA) is an important health problem for which epidemiologic
studies are needed. Objective: We performed an epidemiologic survey in France to …

Food allergy, as defined for the purposes of this document, is a condition caused by an IgE-
mediated reaction to a food substance. Adverse reactions to foods may also occur due to …

The history of natural-rubber-latex (NRL) allergy is relatively short; the first case reports
appeared in 1979–1980 in the European (Nutter 1979; Förström 1980) and in 1989 in the …

OBJECTIVE: To determine the prevalence of latex sensitisation among a large group of
healthcare workers, study the occupational and non-occupational factors associated with …

Patients with urticaria make up a large proportion of the referrals to allergy clinics. There are
many causes of urticaria and it is the clinical history which is most important when attempting …

Latex allergy continues to be an important medical problem. In this review we re-examine
the definition of latex allergy, the offending allergens, the factors that enhance sensitization …