In the second part of this review the most important food allergens causing adverse reactions or allergic diseases were reported. The different foods in which they could be present or hidden were also evidenced. The possible cross reactivity existing among allergens, both of food and environmental origin, emphasizes and requests urgent consideration of this matter, showing a high incidence in humans. Further studies on food allergies and the implementation of new analytical methods for the detection of food allergens represent a valid mean of prevention and protection of public health.
Gestione della presenza di allergeni nei prodotti alimentari –2° PARTE
VISCIANO, Pierina;SCHIRONE, MARIA;SUZZI, Giovanna
2008-01-01
Abstract
In the second part of this review the most important food allergens causing adverse reactions or allergic diseases were reported. The different foods in which they could be present or hidden were also evidenced. The possible cross reactivity existing among allergens, both of food and environmental origin, emphasizes and requests urgent consideration of this matter, showing a high incidence in humans. Further studies on food allergies and the implementation of new analytical methods for the detection of food allergens represent a valid mean of prevention and protection of public health.File in questo prodotto:
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