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Food allergy
Julie Wang, Hugh A. Sampson
Julie Wang, Hugh A. Sampson
Published March 1, 2011
Citation Information: J Clin Invest. 2011;121(3):827-835. https://doi.org/10.1172/JCI45434.
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Science in Medicine

Food allergy

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Abstract

Food allergies affect up to 6% of young children and 3%–4% of adults. They encompass a range of disorders that may be IgE and/or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein–induced enterocolitis syndrome, food-induced proctocolitis, eosinophilic gastroenteropathies, and atopic dermatitis. Many complex host factors and properties of foods are involved in the development of food allergy. With recent advances in the understanding of how these factors interact, the development of several novel diagnostic and therapeutic strategies is underway and showing promise.

Authors

Julie Wang, Hugh A. Sampson

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