Linked Life Data

3548936

Source:http://linkedlifedata.com/resource/pubmed/id/3548936

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
1987-5-6
pubmed:abstractText
While progress has been made in the areas of food allergen characterization, both the complexity of the biochemical constituents of food and the body's normal physiologic (digestion) and immunologic responses to food ingestion provide challenging obstacles to efforts aimed at developing standardized food extracts. As indicated above, while currently available food extracts can be useful in the evaluation of food hypersensitivity, the results obtained using these reagents are far from optimal. Indeed, in some cases, skin testing after rubbing a small amount of the food on the skin may be more inciteful than using commercially prepared extracts. While this approach may provide physicians with help in terms of diagnosis, purified food components will be necessary to comprehensively study the complex issues of food allergen digestion and absorption; immune response and tolerance to food allergens; and hopefully, treatment and prevention of food hypersensitivity.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Feb
pubmed:issn
0731-8235
pubmed:author
pubmed:issnType
Print
pubmed:volume
5
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
23-36
pubmed:dateRevised
2004-11-17
pubmed:meshHeading
pubmed:year
1987
pubmed:articleTitle
Standardized extracts, foods.
pubmed:publicationType
Journal Article, Review