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Baked egg tolerance: is it possible to predict?

08:00 EDT 9th September 2019 | BioPortfolio

Summary of "Baked egg tolerance: is it possible to predict?"

To assess the frequency of baked egg tolerance in IgE-mediated egg allergy patients through the oral food challenge and to assess the tolerance predictability of different skin prick tests, as well as specific serum IgE measurement to egg proteins.

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This article was published in the following journal.

Name: Jornal de pediatria
ISSN: 1678-4782
Pages:

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Medical and Biotech [MESH] Definitions

The normal lack of the ability to produce an immunological response to autologous (self) antigens. A breakdown of self tolerance leads to autoimmune diseases. The ability to recognize the difference between self and non-self is the prime function of the immune system.

The ability of some cells or tissues to withstand ionizing radiation without serious injury. Tolerance depends on the species, cell type, and physical and chemical variables, including RADIATION-PROTECTIVE AGENTS and RADIATION-SENSITIZING AGENTS.

Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.

Primarily non-verbal tests designed to predict an individual's future learning ability or performance.

A form of SILICON DIOXIDE composed of skeletons of prehistoric aquatic plants which is used for its ABSORPTION quality, taking up 1.5-4 times its weight in water. The microscopic sharp edges are useful for insect control but can also be an inhalation hazard. It has been used in baked goods and animal feed. Kieselguhr is German for flint + earthy sediment.

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