Author:
Fedorova Ol'ga Sergeevna,Ogorodova L M,Fedorova O S,Ogorodova L M
Abstract
The phenomenon of food allergy cross:reactivity presents significant interest for investigators and health care
specialists. This review provides an analysis of studies results of clinical features and manifestations mechanisms
of cross:reactivity. There are information about the food allergens main classes, estimation of sensitivity of
cross:reactivity different diagnostic methods, and principles of elimination diet in the article.
Reference68 articles.
1. Лусс Л.В., Сидорович О.И., Успенская К.С. Пищевая аллергия и пищевая непереносимость: принципы диагностики и терапии. Леч. врач. Журн. практ. врача. 2007, № 4, с. 16-20.
2. Потемкина А.М. Диагностика и лечение аллергических заболеваний у детей. Казань, 1990, 320 с.
3. Sampson H.A. Food allergy. Part 1: immunopathogenesis and clinical disorders. J. Allergy Clin. Immunol., 2004, v. 114 (5), p. 805-819.
4. Kanny G. Food allergy. Rev. Prat. 2007, v. 57 (12), p. 1331-1338.
5. Sicherer S.H. Clinical implications of cross-reactive food allergens.J. Allergy Clin. Immunol. 2001, v. 108 (6), p. 881-889.