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Update on Nutrition and Food Allergy
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This book describes the causes, diagnosis, and effects of food allergy. It goes deeper into the molecular and cellular mechanisms of food allergy and, in particular, into effects of the processing of certain nutrients, e.g., cow’s milk on the allergenicity of proteins. The book also focuses on new nutrients, e.g., seaweed, and possible effects on allergy and inflammation.
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Keywords
- allergenic protein
- Allergenicity
- allergic reaction
- allergy
- atopic dermatitis
- baked milk
- Bet v 1
- birch pollen
- bite size
- Caco-2 cell
- Chemistry
- Children
- cow’s milk
- cow’s milk protein
- cutaneous sensitization
- Diagnosis
- diet history
- eliciting dose
- extracts
- Food allergy
- glutenin
- glycation
- gut microflora
- hazelnut
- heat-processing
- hens egg
- hen’s egg
- immunogenicity
- Inflammation
- Mathematics & science
- methylglyoxal
- microbiota
- n/a
- OAS
- oral
- oral allergy syndrome
- oral challenge
- oral food challenge
- peanut
- pear
- Peptides
- Reference, information & interdisciplinary subjects
- Research & information: general
- seaweed
- skin prick test
- skin-gut-axis
- specific IgE
- successful introduction
- thresholds
- tolerance
Links
DOI: 10.3390/books978-3-0365-5348-1Editions