Adverse food reactions by skin contact

Allergy
Sami L Bahna

Abstract

The skin is very much exposed to food contact, both in the occupational and nonoccupational settings. Through such an exposure, adverse reactions can occur that may be irritant or immunologic. Both such types of reactions are particularly common in children with atopic dermatitis. Immunologic reactions can be immediate (immunoglobulin E-mediated) or delayed (cell-mediated), and can be localized or systemic. The latter can be life-threatening, even following trivial exposure. Clinical and experimental data are accumulating to indicate that epicutaneous exposure to food can induce de novo systemic immunoglobulin E sensitization.

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Citations

Oct 12, 2005·Current Allergy and Asthma Reports·Shahid A Bangash, Sami L Bahna
Feb 13, 2013·Current Opinion in Allergy and Clinical Immunology·Alessandro FiocchiRichard W Weber
May 1, 2005·Expert Review of Clinical Immunology·Sami L Bahna, Chad W Mayer
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Jan 2, 2015·Allergy, Asthma & Immunology Research·Yung-Hee LeeSang-Hoon Kim
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Jun 9, 2018·Clinical Reviews in Allergy & Immunology·Alexandra WalterAndreas Wollenberg
Apr 18, 2021·Immunology and Allergy Clinics of North America·Sami L Bahna, Amal H Assa'ad

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Atopic dermatitis is a chronic inflammatory genetically determined disease of the skin marked by increased ability to form reagin (IgE), with increased susceptibility to allergic rhinitis and asthma, and hereditary disposition to a lowered threshold for pruritus. Discover the latest research on atopic dermatitis here.

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