Author/Editor		Wraber, Branka
Title		Prehranske alergije in prehranski alergeni
Translated title		Food allergy and food allergens
Type		članek
Source		In: Gašperlin L, Žlender B, editors. Varnost živil. 22. Bitenčevi živilski dnevi 2004; 2004 mar 18-19; Radenci. Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo,
Publication year		2004
Volume		str. 65-74
Language		slo
Abstract		In this article we present the problem of food hypersensitivity with the focus on food allergy and food allergens. In the introduction we explain basic conceptions in allergology and basic terminology as it is proposed by European Academy of Allergology and Clinical Immunology. In this part there is a graphical presentation hypersensitivity reactions diversity as well as diversity of reactions in food hypersentitivity. In the second part there is an explainatation of mechanisms involved in IgE mediated allergic reaction as well as non-IgE mediated allergy and nonallergic reactions to food. We disscuse the symptoms, provoked by all different hypersensitivity reactions and different food and ingredients - allergens, which trigger hyperreactivity reactins. In conclusion we present the list of allergens being used in our laboratory for the in vitro assesment of IgE mediated allergy.
Descriptors		FOOD HYPERSENSITIVITY ALLERGENS IGE CROSS REACTIONS FOOD ADDITIVES