Suppression of allergy development by habitual intake of fermented milk foods, evidence from an epidemiological study

Japanese Journal of Allergology

Volumn 55, Issue 11, 2006, Pages 1394-1399

  Enomoto, Tadao ^a   Shimizu, Kanetada ^b   Shimazu, Shin Ichiro ^c  

^a JAPANESE RED CROSS WAKAYAMA MEDICAL CENTER   (Japan)

^b MORINAGA MILK INDUSTRY CO LTD   (Japan)

^c National Hospital Organization   (Japan)

Author keywords

Allergy; Epidemiology; Fermented milk drinking; IgE; Yogurt

Indexed keywords

IMMUNOGLOBULIN E; YOGHURT;

ADOLESCENT; ARTICLE; CONTROLLED STUDY; DISEASE COURSE; EATING HABIT; FEMALE; FERMENTED PRODUCT; HIGH SCHOOL STUDENT; HOUSE DUST; HUMAN; JAPAN; JAPANESE CEDAR; MAJOR CLINICAL STUDY; MALE; MILK ALLERGY; SCHOOL CHILD; SOYBEAN MILK;

CHILD; CULTURED MILK PRODUCTS; DIET; FEMALE; HUMANS; HYPERSENSITIVITY; IMMUNOGLOBULIN E; MALE;

EID: 33846059300     PISSN: 00214884     EISSN: 13477935     Source Type: Journal    
DOI: None     Document Type: Article

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