Orticaria da contatto. Contributo sperimentale.

Translated title of the contribution: Contact urticaria. Experimental contribution

F. Riva, P. D. Pigatto, G. F. Altomare

Research output: Contribution to journalArticle

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

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ASJC Scopus subject areas

  • Immunology

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