Changes over Time in IgE Sensitization to Allergens of the Fish Parasite Anisakis spp.

BACKGROUND: Sensitization to Anisakis spp. can produce allergic reactions after eating raw or undercooked parasitized fish. Specific IgE is detected long after the onset of symptoms, but the changes in specific IgE levels over a long follow-up period are unknown; furthermore, the influence of Anisak...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:PLoS Negl Trop Dis
Autors principals: Carballeda-Sangiao, Noelia, Rodríguez-Mahillo, Ana I., Careche, Mercedes, Navas, Alfonso, Moneo, Ignacio, González-Muñoz, Miguel
Format: Artigo
Idioma:Inglês
Publicat: Public Library of Science 2016
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4957799/
https://ncbi.nlm.nih.gov/pubmed/27448190
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pntd.0004864
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars