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Detection of IgE, IgG, IgA and IgM antibodies against raw and processed food antigens

BACKGROUND: Despite the first documented case of food allergy to cooked food in 1921 by Prausnitz and Kustner, all commercial food antigens are prepared from raw food. Furthermore, all IgE and IgG antibodies against dietary proteins offered by many clinical laboratories are measured against raw food...

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Bibliografiske detaljer
Hovedforfatter: Vojdani, Aristo
Format: Artigo
Sprog:Inglês
Udgivet: BioMed Central 2009
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC2685801/
https://ncbi.nlm.nih.gov/pubmed/19435515
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1743-7075-6-22
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