Japanese Guideline for Food Allergy 2014
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概要
- 論文の詳細を見る
A food allergy is defined as "a phenomenon in which adverse reactions are caused through antigen-specific immunological mechanisms after exposure to given food." Various symptoms of food allergy occur in many organs. Food allergies are classified roughly into 4 clinical types: (1) neonatal and infantile gastrointestinal allergy, (2) infantile atopic dermatitis associated with food allergy, (3) immediate-type food allergy (urticaria, anaphylaxis, etc.), and (4) food dependent exercise-induced anaphylaxis and oral allergy syndrome (i.e., specific forms of immediate food allergy). The therapy for food allergies includes treatment of and prophylactic measures against hypersensitivity such as anaphylaxis. A fundamental prophylactic measure is the elimination diet. However, elimination diets should be used only if necessary because of the patient-related burden. For this purpose, it is very important that causative foods be accurately identified. There are a number of means available to identify causative foods, including the history taking, a skin prick test, detection of antigen-specific IgE antibodies in the blood, the basophil histamine release test, the elimination diet test, and the oral challenge test, etc. Of these, the oral challenge test is the most reliable. However, it should be conducted under the supervision of experienced physicians because it may cause adverse reactions, such as anaphylaxis.
- Japanese Society of Allergologyの論文
著者
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Ebisawa Motohiro
Department Of Allergy Clinical Research Center For Allergology And Rheumatology Sagamihara National
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Ito Setsuko
Department Of Food And Nutrition Faculty Of Human Life And Science Doshisha Women's College Of
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Ito Komei
Department Of Allergy Aichi Children's Health And Medical Center
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Urisu Atsuo
Fujita health University
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Kohno Yoichi
Chiba Rosai Hospital
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Aihara Yukoh
Aihara Allergy & Pediatric Clinic
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Mayumi Mitsufumi
University of Fukui
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Kondo Naomi
Heisei College of Health Science
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