Contact allergens in food ingredients and additives: Atopy and the hapten-atopy hypothesis

Contact Dermatitis

Volumn 58, Issue 4, 2008, Pages 245-246

  White, J M L ^a   McFadden, J P ^a  

^a ST THOMAS HOSPITAL   (United Kingdom)

Author keywords

Atopic dermatitis; E number; Food; Hapten atopy hypothesis

Indexed keywords

CONTACT ALLERGEN; FOOD ADDITIVE; FOOD ALLERGEN; HAPTEN;

ARTICLE; ARTIFICIAL MILK; ATOPY; CONTROLLED STUDY; FOOD ALLERGY; FOOD PROCESSING; HUMAN; MEAT INDUSTRY;

ANIMALS; CANDY; DERMATITIS, ALLERGIC CONTACT; DERMATITIS, ATOPIC; FOOD ADDITIVES; HAPTENS; HUMANS; INFANT; INFANT FORMULA; MEAT;

EID: 41049107314     PISSN: 01051873     EISSN: 16000536     Source Type: Journal    
DOI: 10.1111/j.1600-0536.2007.01266.x     Document Type: Article

References (4)

1. Schafer T, Bohler E, Ruhdorfer S et al. Epidemiology of food allergy/food intolerance in adults: associations with other manifestations of atopy. Allergy 2001 : 56 : 1172 1179.
2. Fischer T. Contact allergy to choline chloride. Contact Dermatitis 1984 : 10 : 316 317.
3. Zabala R, Aguirre A, Eizaguirre X, Diaz Perez J L. Contact dermatitis from potassium chloride. Contact Dermatitis 1993 : 29 : 218 219.
4. Malik M M, Hegarty M A, Bourke J F. Sodium metabisulfite - a marker for cosmetic allergy? Contact Dermatitis 2007 : 56 : 241 242.