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Clinical Reviews In Allergy

, Volume 5, Issue 1, pp 23–36 | Cite as

Standardized extracts, foods

  • Robert F. Lemanske
  • Steve L. Taylor
Article
  • 40 Downloads

Summary

While progress has been made in the areas of food allergen characterization, both the complexity of the biochemical constituents of food and the body’s normal physiologic (digestion) and immunologic responses to food ingestion provide challenging obstacles to efforts aimed at developing standardized food extracts. As indicated above, while currently available food extracts can be useful in the evaluation of food hypersensitivity, the results obtained using these reagents are far from optimal. Indeed, in some cases, skin testing after rubbing a small amount of the food on the skin may be more inciteful than using commercially prepared extracts.14 While this approach may provide physicians with help in terms of diagnosis, purified food components will be necessary to comprehensively study the complex issues of food allergen digestion and absorption; immune response and tolerance to food allergens; and hopefully, treatment and prevention of food hypersensitivity.

Keywords

Atopic Dermatitis Food Allergy Allergy Clin Immunol Food Allergen Major Allergen 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishing Co., Inc 1987

Authors and Affiliations

  • Robert F. Lemanske
    • 1
  • Steve L. Taylor
    • 1
    • 2
  1. 1.Department of Medicine and PediatricsUniversity of Wisconsin, Medical SchoolMadison
  2. 2.Food Research Institute, Departments of Food Microbiology and Toxicology, and Food ScienceUniversity of WisconsinMadison

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