Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Food processing can have many beneficial effects. However, processing may also alter the
allergenic properties of food proteins. A wide variety of processing methods is available and …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

The availability of allergen molecules ('components') from several protein families has
advanced our understanding of immunoglobulin E (IgE)‐mediated responses and enabled …

The diagnosis and management of food allergy is complicated by an abundance of
homologous, cross-reactive proteins in edible foods and aeroallergens. This results in …

In older children, adolescents, and adults, a substantial part of all IgE‐mediated food
allergies is caused by cross‐reacting allergenic structures shared by inhalants and foods …

abstract Food allergy is an adverse immune response to certain kinds of food. Although any
food can cause allergic reactions, chicken egg, cow's milk, wheat, shellfish, fruit, and …

Eggs have been consumed throughout human history, though the full potential of this
nutritionally complete food has yet to be realized in many resource-poor settings around the …

In patients with respiratory allergy, cross-reactivity between aeroallergens and foods may
induce food allergy, symptoms ranging from oral allergy syndrome to severe anaphylaxis …

This guideline advises on the management of patients with egg allergy. Most commonly egg
allergy presents in infancy, with a prevalence of approximately 2% in children and 0.1% in …