Late-onset anaphylaxis to fermented soybeans: the first confirmation of food-induced, late-onset anaphylaxis by provocation test-Reference-Cited by-同舟云学术

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Late-onset anaphylaxis to fermented soybeans: the first confirmation of food-induced, late-onset anaphylaxis by provocation test

Published:2005-03 Issue:3 Volume:94 Page:402-406
ISSN:1081-1206
Container-title:Annals of Allergy, Asthma & Immunology
language:en
Short-container-title:Annals of Allergy, Asthma & Immunology

Author:

Inomata Naoko,Osuna Hiroyuki,Yanagimachi Masumi,Ikezawa Zenro

Publisher

Elsevier BV

Subject

Pulmonary and Respiratory Medicine,Immunology and Allergy,Immunology

Reference11 articles.

1. Anaphylaxis.;Marquardt,1993

2. Late anaphylactic reaction to cuttlefish;Shibasaki;Ann Allergy.,1989

3. Late-onset anaphylaxis to Bacillus natto-fermented soybeans;Inomata;J Allergy Clin Immunol.,2004

4. Skin tests used in type I allergy testing: position paper;Dreborg;Allergy.,1989

5. Allergy to apple, carrot, and potato in children with birch pollen allergy;Dreborg;Allergy.,1983

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1. Natto (fermented soybeans)-induced anaphylaxis in a surfer with the possibility of sensitization to poly(γ-glutamic acid) from cutaneous exposure to jellyfish sting: a case report;International Journal of Emergency Medicine;2024-03-18

2. Natto (fermented soybeans)-induced anaphylaxis in a surfer with the possibility of sensitization to poly(γ-glutamic acid) from cutaneous exposure to jellyfish sting: A case report;2023-11-09

3. Nattokinase (Bac s 1), a subtilisin family serine protease, is a novel allergen contained in the traditional Japanese fermented food natto;Allergology International;2023-04

4. Food allergies in adulthood: gibberellin-regulated protein allergies and poly-γ-glutamic acid allergy;Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology;2023-03-20

5. Scallop aquaculture has a potential risk of natto-induced hypersensitivity reactions in a local area of northern Japan;Allergology International;2023-01

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