CLINICAL PROPERTIES OF FOOD ALLERGENS



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Abstract

Food allergy is the problems of great interest in medical community. Usually food allergy starts in infants and it is one of the main reasons of severe allergic reactions, including death as a result of anaphylaxis. In the last two decades, the development of molecular allergology facilitated significant progress in understanding of basis of food allergy. Researches in field of molecular allergology revealed that a food source can contain several different proteins responsible for allergic reaction development. Molecular structure and stability of epitopes of allergenic proteins can lead to sensitization development and severity of clinical manifestations. The aim of the present paper is to review the latest data on molecular allergology in the field of perspective diagnostics and therapeutic approaches to food allergy.

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About the authors

O S Fedorova

Siberian State Medical University, Ministry of Health of the Russian Federation

Email: olga.sergeevna.fedorova@gmail.com
2, Moskovskiy trakt, Tomsk, 634050, Russia

M M Fedotova

Siberian State Medical University, Ministry of Health of the Russian Federation

2, Moskovskiy trakt, Tomsk, 634050, Russia

L M Ogorodova

Siberian State Medical University, Ministry of Health of the Russian Federation

2, Moskovskiy trakt, Tomsk, 634050, Russia

E M Kamaltynova

Siberian State Medical University, Ministry of Health of the Russian Federation

2, Moskovskiy trakt, Tomsk, 634050, Russia

T A Nagaeva

Siberian State Medical University, Ministry of Health of the Russian Federation

2, Moskovskiy trakt, Tomsk, 634050, Russia

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