... history for atopic diseases, nutritional intervention can modulate the risk of allergic manifestations at later ages, including atopic dermatitis, cows’ milk protein allergy, and at later ages allergic rhinitis and asthma. Elimination of certain foods during pregnancy and breastfeeding...

... Food allergy Food intolerances Cows’ milk protein allergy Food allergens Key Messages Food allergy should be differentiated from food intolerance. The food or food component causing an allergy or food intolerance needs to be identified. Only proven causative foods should...

... occurs in an individual with hyperhidrosis, and the spring allergy season, histologic examination shows an eczematous reaction around the sweat ducts which is not associated with abnormalities of the sweat ducts. More recently, the nomenclature of ‘acute and recurrent vesicular hand dermatitis' has been...

... or MGL_1304 purified from culture of M. globosa or its cognates might be beneficial for patients with intractable CholU due to sweat allergy. Background of Sweat Allergy Atopic dermatitis (AD) is a chronic relapsing eczematous skin disease characterized by pruritus and inflammation, accompanied...

... Abstract Hydrolyzed proteins are used worldwide in the therapeutic management of infants with allergic manifestations and have long been proposed as a dietetic measure to prevent allergy in at risk infants. The degree and method of hydrolysis, protein source and non-nitrogen components...

... Abstract Early-life nutritional exposures are significant determinants of the development and future health of all organ systems. The dramatic rise in infant immune diseases, most notably allergy, indicates the specific vulnerability of the immune system to early environmental changes. Dietary...

... Abstract Food allergy is a common disease. In recent years, recommendations for the prevention of food allergy have been shifted from avoidance strategies to active oral tolerance induction. Due to evidence from observational studies, it has been suggested that sensitization occurs via the skin...

... modern diseases. In particular, dietary patterns are at the heart of the rise in both early- onset noncommunicable diseases (NCDs), such as allergy, autism, mental ill health and morbidities associated with childhood obesity, as well as many later- onset NCDs, such as heart disease, diabetes...

... Abstract Food allergy includes a number of diseases that present with adverse immunological reactions to foods and can be IgE-mediated, non-IgE-mediated, or a combination of both mechanisms. IgE-mediated food allergy involves immediate hypersensitivity through the action of mast cells, whereas...

... Abstract Food allergy is a potentially life-threatening condition affecting almost 10% of children, with an increasing incidence in the last few decades. It is defined as an immune reaction to food, and its pathogenesis may be IgE mediated, mixed IgE and non-IgE mediated, or non-IgE mediated...

... Abstract In young children, food allergy is usually acquired via the gastrointestinal tract and directed toward egg and milk. Adolescent and adult patients, however, mainly acquire food allergy via primary sensitization to inhalant allergens on the basis of cross-reactivity between proteins...

... through an allergy test. Identifying whether the sensitization is primary (species specific) or due to cross-reactivity with proteins with similar protein structures helps the clinician to judge the risk of allergic reaction. This is possible today because allergen component tests for food allergy are now...

... Abstract Cow's milk allergy is among the more frequent food allergies in infants and children. Because its suspicion stems from a plethora of symptoms, it is frequently reported. However, the development of a rigorous diagnostic pathway will reduce the diagnosed children to less than 50...

... Abstract Egg allergy is one of the most frequent food allergies in infants and young children. The prevalence of egg allergy is estimated to be between 1.8 and 2% in children younger than 5 years of age. The reactions are mainly mediated by IgE and partially by non-IgE or are a mix of both...

... Abstract Allergy to peanut and tree nuts is a major worldwide health concern. The prevalence of these allergies may be increasing, but the reasons for these increases remain unclear. This group of foods accounts for a large proportion of severe and fatal food-allergic reactions. These allergies...