Reduced allergy rates in atopic eczema to contact allergens used in both skin products and foods: Atopy and the 'hapten-atopy hypothesis'

Contact Dermatitis

Volumn 58, Issue 3, 2008, Pages 156-158

  McFadden, John P ^a   White, Jonathan M L ^a   Basketter, David A ^a   Kimber, Ian ^b  

^a ST THOMAS HOSPITAL   (United Kingdom)

^b UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Allergic contact dermatitis; Atopic dermatitis; Hapten; Hapten atopy hypothesis; Oral tolerance

Indexed keywords

4 HYDROXYBENZOIC ACID ESTER; CINNAMALDEHYDE; CONTACT ALLERGEN; COSMETIC; DIALLYL DISULFIDE; FOOD ALLERGEN; FOOD PRESERVATIVE; GALLIC ACID PROPYL ESTER; HAPTEN; LANOLIN; NICKEL; ROSIN;

ARTICLE; ATOPIC DERMATITIS; ATOPY; CONTROLLED STUDY; DISEASE ASSOCIATION; EXPOSURE; FOOD ALLERGY; GARLIC; HUMAN; IMMUNOLOGICAL TOLERANCE; MAJOR CLINICAL STUDY; PATCH TEST; RETROSPECTIVE STUDY;

ALLERGENS; ALLYL COMPOUNDS; COSMETICS; DATABASES, FACTUAL; DERMATITIS, ATOPIC; DISULFIDES; ENGLAND; FOOD HYPERSENSITIVITY; FOOD PRESERVATIVES; GARLIC; HAPTENS; HUMANS; INCIDENCE; MEDICAL RECORDS; NICKEL; PATCH TESTS; PREVALENCE; RETROSPECTIVE STUDIES;

EID: 39049129786     PISSN: 01051873     EISSN: 16000536     Source Type: Journal    
DOI: 10.1111/j.1600-0536.2007.01291.x     Document Type: Article

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