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Published on BioPortfolio: 2018-09-17T04:06:14-0400
This is a phase II open label study on the use of Ibrutinib on the inhibition of food-induced anaphylaxis in adults with food allergy. Ibrutinib (brand name Imbruvica) is currently FDA app...
The increasing prevalence of allergic diseases in westernized countries poses a significant health problem and a tremendous burden on quality of life and healthcare expenditure. Food alle...
Assessment of the knowledge levels of restaurant personnel about food allergies. A structured questionnaire was given through a telephonic interview to evaluate the responses of the respon...
This study tests the hypothesis that moderately underweight but not severely wasted 6-17-month old infants receiving fortified spread or maize-soy flour as a food supplement for 12 weeks g...
The BAT II Study is a cross-sectional diagnostic study in which children with suspected IgE-mediated allergy to foods (namely cow's milk, egg, sesame and cashew), as defined by a history o...
Food sensitization and challenge proven food allergy has not been compared in urban and rural settings.
The prevalence and patterns of food allergy are highly variable in different parts of the world. Differences in food allergy epidemiology may be attributed to a complex interplay of genetic, epigeneti...
A recent genome-wide association study suggested novel candidate loci for food allergy. Apart from the established locus at 11q13, these revealed no association with food allergy in the Genetics Of Fo...
Food-induced anaphylaxis is a serious allergic reaction caused by Fcε-receptor activation on mast cells (MCs). The exact mechanisms breaking oral tolerance and the effector pathways driving food alle...
Hazelnut allergy (HA) is one of the more common food allergies (FAs) in Europe with a prevalence of 0.2%. The gold standard for diagnosing FA is oral food challenge (OFC) with the culprit food. Anothe...
Digestive system disorder where a particular food irritates the digestive tract or cannot be properly digested (i.e., due to a lack of a digestive enzyme). It differs from FOOD HYPERSENSITIVITY which is an immune system disorder, usually due to specific proteins in food. http://my.clevelandclinic.org/health/articles/problem-foods-is-it-an-allergy-or-intolerance.
The presence of parasites in food and food products. For the presence of bacteria, viruses, and fungi in food, FOOD MICROBIOLOGY is available.
Exposure of FOOD to radioactive substances, distinguishable from FOOD IRRADIATION, a food preservation technique.
Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the fortified food. The supplementation of cereals with iron and vitamins is an example of fortified food. Fortified food includes also enriched food to which various nutrients have been added to compensate for those essential nutrients removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)
A reference measure of food used to identify the calorie and nutrient content in a particular amount of that food. It is defined by an authoritative source, such as the Food Guide Pyramid devised by the UNITED STATES DEPARTMENT OF AGRICULTURE. It is different from PORTION SIZE, which is the amount of food one chooses to eat at a single meal.