Gelatin prepared from tuna skin: A risk factor for fish allergy or sensitization?

International Archives of Allergy and Immunology

Volumn 130, Issue 1, 2003, Pages 17-24

  Andŕ, Françoise ^a   Cavagna, Sylvie ^a   André, Claude ^a  

^a CENTRE HOSPITALIER LYON SUD   (France)

Author keywords

Food allergy; Gelatin; IgE; Immunoblotting; Tuna fish

Indexed keywords

GELATIN; IMMUNOGLOBULIN E ANTIBODY;

ADOLESCENT; ADULT; AGED; ANTIBODY DETECTION; ARTICLE; BLOOD SAMPLING; CATTLE; CHILD; CONTROLLED STUDY; CROSS REACTION; FEMALE; FISH; FOOD ALLERGY; HUMAN; HYDROLYSIS; MAJOR CLINICAL STUDY; MALE; PRIORITY JOURNAL; RISK FACTOR; SENSITIZATION; SKIN; SWINE; TUNA;

ADOLESCENT; ADULT; ANIMALS; CHILD; CHILD, PRESCHOOL; FEMALE; FOOD HYPERSENSITIVITY; GELATIN; HUMANS; IMMUNOBLOTTING; IMMUNOGLOBULIN E; INFANT; MALE; MIDDLE AGED; MOLECULAR WEIGHT; RISK FACTORS; SKIN; TUNA;

EID: 0037269673     PISSN: 10182438     EISSN: None     Source Type: Journal    
DOI: 10.1159/000068370     Document Type: Article

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