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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Termedia Publishing House
2020
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| 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 |