Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy

Allergy: European Journal of Allergy and Clinical Immunology

Volumn 57, Issue 3, 2002, Pages 228-235

  Ballmer Weber, B K ^a   Hoffmann, A ^b   Wuthrich B ^a   Luttkopf D ^b   Pompei, C ^c   Wangorsch, A ^b   Kastner M ^b   Vieths, S ^b  

^a UNIVERSITY HOSPITAL ZURICH   (Switzerland)

^b PAUL EHRLICH INSTITUT   (Germany)

^c Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche   (Italy)

Author keywords

Celery allergy; DBPCFC; Double blind placebo controlled food challenge; Food allergy; Immunoblotting; Processed celery; Spice; Thermal treatment

Indexed keywords

IMMUNOGLOBULIN E;

ADULT; ALLERGENICITY; ANIMAL MODEL; ARTICLE; CELERY; CLINICAL ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; COOKING; DOUBLE BLIND PROCEDURE; FEMALE; FOOD ALLERGY; FOOD PROCESSING; HEAT TREATMENT; HUMAN; IMMUNOBLOTTING; MALE; MOUSE; NONHUMAN; PRIORITY JOURNAL; PROVOCATION TEST; SKIN TEST;

ADULT; ANIMALS; APIUM GRAVEOLENS; DOUBLE-BLIND METHOD; FEMALE; FOOD HANDLING; FOOD HYPERSENSITIVITY; HEAT; HUMANS; IMMUNIZATION; IMMUNOBLOTTING; MALE; MICE; MICE, INBRED BALB C; SKIN TESTS; SPICES;

EID: 0036196769     PISSN: 01054538     EISSN: None     Source Type: Journal    
DOI: 10.1034/j.1398-9995.2002.1o3319.x     Document Type: Article

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