Induction of tolerance to different types of fish through desensitization with hake
D'Amelio C (1), Gastaminza G (1), Vega O (1), Bernad A (1), Madamba R (1), Martínez-Aranguren R (1), Ferrer M (1), Goikoetxea MJ (2).
(1) Department of Allergology and Clinical Immunology, Clínica Universidad de Navarra. Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.
(2) Department of Allergology and Clinical Immunology, Clínica Universidad de Navarra. Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.
Magazine: Pediatric Allergy Immunology
Date: Sep 26, 2016Allergology and Immunology Department
Food allergy is a health concern causing an important impact in patient's quality of life (1) and on that of their families, due to the continuous monitoring required in order to avoid the allergen and the risk of potentially fatal reactions resulting from the accidental ingestion of the allergenic food.
Fish is one of the main causes of food allergies in children (2), and, unlike other infant food allergies such as allergies to cow milk or eggs, fish allergy tends to persist over time (3).
Even the inhalation of steam generated while cooking the allergenic food can also trigger allergic reactions, hence affecting the quality of life of these patients (4). This article is protected by copyright. All rights reserved.
CITAÇÃO DO ARTIGO Pediatr Allergy Immunol. 2016 Sep 26. doi: 10.1111/pai.12662
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