Sensitisation to lipid transfer proteins in pollen – allergic adults with food allergy

INTRODUCTION: Food allergy affects 6–17% of Europeans and in 60% of the cases it is accompanied by inhalation allergy. This is due to two phenomena, namely co-sensitisation and cross-reactivity, which are caused by panallergens, such as lipid transfer proteins (LTP). These proteins are classified as...

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Detalles Bibliográficos
Autores principales: Wawrzeńczyk, Adam, Żbikowska-Gotz, Magdalena, Wawrzeńczyk, Anna, Bartuzi, Zbigniew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Termedia Publishing House 2020
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7507168/
https://www.ncbi.nlm.nih.gov/pubmed/32994771
http://dx.doi.org/10.5114/ada.2020.98278

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7507168/
https://www.ncbi.nlm.nih.gov/pubmed/32994771
http://dx.doi.org/10.5114/ada.2020.98278

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