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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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| Formato: | Texto |
| Lenguaje: | English |
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BioMed Central
2009
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2685801/ https://www.ncbi.nlm.nih.gov/pubmed/19435515 http://dx.doi.org/10.1186/1743-7075-6-22 |