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rdf:type |
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lifeskim:mentions |
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pubmed:issue |
10
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pubmed:dateCreated |
2010-10-12
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pubmed:abstractText |
Lupinus angustifolius (blue lupine) is used for human and animal consumption. Currently, the lupine content in bread varies from 0% to 10% and from 0.5% to 3% in pastry. Although lupine flour is present in many products, anaphylaxis on lupine flour is rarely seen.
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pubmed:language |
eng
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pubmed:journal |
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pubmed:citationSubset |
IM
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pubmed:chemical |
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pubmed:status |
MEDLINE
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pubmed:month |
Oct
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pubmed:issn |
1365-2222
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pubmed:author |
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pubmed:copyrightInfo |
© 2010 Blackwell Publishing Ltd.
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pubmed:issnType |
Electronic
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pubmed:volume |
40
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pubmed:owner |
NLM
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pubmed:authorsComplete |
Y
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pubmed:pagination |
1571-7
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pubmed:meshHeading |
pubmed-meshheading:20412139-Adolescent,
pubmed-meshheading:20412139-Adult,
pubmed-meshheading:20412139-Aged,
pubmed-meshheading:20412139-Child,
pubmed-meshheading:20412139-Double-Blind Method,
pubmed-meshheading:20412139-Female,
pubmed-meshheading:20412139-Food Hypersensitivity,
pubmed-meshheading:20412139-Humans,
pubmed-meshheading:20412139-Immunoenzyme Techniques,
pubmed-meshheading:20412139-Immunoglobulin E,
pubmed-meshheading:20412139-Lupinus,
pubmed-meshheading:20412139-Male,
pubmed-meshheading:20412139-Middle Aged,
pubmed-meshheading:20412139-Skin Tests,
pubmed-meshheading:20412139-Young Adult
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pubmed:year |
2010
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pubmed:articleTitle |
Sensitization to lupine flour: is it clinically relevant?
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pubmed:affiliation |
Department of Internal Medicine, Section of Allergology, Erasmus MC, Rotterdam, The Netherlands. n.w.dejong@erasmusmc.nl
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pubmed:publicationType |
Journal Article,
Randomized Controlled Trial,
Research Support, Non-U.S. Gov't
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