Allergeni alimentari e cross-reazioni

Translated title of the contribution: Food allergens and cross-reactions

A. Fiocchi, M. Travaini, E. Racchi, P. Fontana

Research output: Contribution to journalArticlepeer-review

Abstract

The theoretical possibilities that offer to a better understanding of food allergens and of the mechanisms through which they effect their action are varied. It is the main goal of the present work to detail some of the firmer points as well as some of the more recent aspects of the study of food allergy triggers. We use the best-known food allergens as examples of the whole series. Cross-sensitivity doesn't necessarily mean cross-reactivity. However, several cross-reactions among food allergens from the same botanical family and between food and pollen allergens (e.g. apple and birch; tomato and grass) have been described. Cow milk usually contains several sensitizing proteins. Cooking can alter some food allergens, such as fish and meat-derived allergens.

Translated title of the contributionFood allergens and cross-reactions
Original languageItalian
Pages (from-to)48-57
Number of pages10
JournalGaslini
Volume32
Issue number1
Publication statusPublished - 2000

ASJC Scopus subject areas

  • Pediatrics, Perinatology, and Child Health

Fingerprint Dive into the research topics of 'Food allergens and cross-reactions'. Together they form a unique fingerprint.

Cite this