Orticaria da contatto. Contributo sperimentale.

Translated title of the contribution: Contact urticaria. Experimental contribution

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Contact urticaria is characterized by erythematosus whealing lesions after apposition of particular substances on the skin. Sometimes these substances are able to determine systemic reactions as rhinoconjunctivitis, bronchial asthma, gastrointestinal dysfunction and anaphylactic shock: these symptoms justify the denomination of contact urticaria syndrome. It can be classified as Immunological, not Immunological and Unidentified. Our cases show a sharp prevalence of contact urticaria caused by foods and especially by fruits and vegetables.

Original languageItalian
Pages (from-to)100-106
Number of pages7
JournalBollettino dell'Istituto Sieroterapico Milanese
Volume62
Issue number1
Publication statusPublished - Mar 31 1983

Fingerprint

Urticaria
Anaphylaxis
Vegetables
Fruit
Asthma
Food
Skin

ASJC Scopus subject areas

  • Immunology

Cite this

Orticaria da contatto. Contributo sperimentale. / Riva, F.; Pigatto, P. D.; Altomare, G. F.

In: Bollettino dell'Istituto Sieroterapico Milanese, Vol. 62, No. 1, 31.03.1983, p. 100-106.

Research output: Contribution to journalArticle

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