MECHANISMS OF FOOD ALLERGY CROSS-REACTIVITY FORMING: RESULTS OF RECENT STUDIES



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Abstract

The phenomenon of food allergy cross:reactivity presents significant interest for investigators and health care
specialists. This review provides an analysis of studies results of clinical features and manifestations mechanisms
of cross:reactivity. There are information about the food allergens main classes, estimation of sensitivity of
cross:reactivity different diagnostic methods, and principles of elimination diet in the article.

About the authors

Ol'ga Sergeevna Fedorova

Email: osf77@list.ru

L M Ogorodova

O S Fedorova

Siberian State Medical University

Siberian State Medical University

L M Ogorodova

Siberian State Medical University

Siberian State Medical University

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