Evaluation of the hypersensitivity potential of alternative butter flavorings

Food and Chemical Toxicology

Volumn 62, Issue , 2013, Pages 373-381

  Anderson, Stacey E ^a   Franko, Jennifer ^a   Wells, J R ^a   Lukomska, Ewa ^a   Meade, B Jean ^a  

^a NATIONAL INSTITUTE FOR OCCUPATIONAL SAFETY AND HEALTH   (United States)

Author keywords

Butter flavorings; Diacetyl; Hypersensitivity; LLNA

Indexed keywords

2,3 BUTANEDIONE; 2,3 HEPTANEDIONE; 2,3 HEXANEDIONE; 2,3 PENTANEDIONE; 3,4 HEXANEDIONE; ALKANE DERIVATIVE; FLAVORING AGENT; IMMUNOGLOBULIN E; UNCLASSIFIED DRUG; 2,3-HEXANEDIONE; 2,3-PENTANEDIONE; ALKANONE; BUTTER; IRRITANT AGENT;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BUTTER; CHEMICAL STRUCTURE; CONCENTRATION RESPONSE; CONTROLLED STUDY; DISEASE ASSOCIATION; DISEASE MODEL; EXPOSURE; FEMALE; IMMUNOGLOBULIN BLOOD LEVEL; LYMPHOCYTE PROLIFERATION; MOUSE; NONHUMAN; SKIN ALLERGY; SKIN SENSITIZATION; ANIMAL; BAGG ALBINO MOUSE; BLOOD; DERMATITIS, ALLERGIC CONTACT; DOSE RESPONSE; DRUG EFFECTS; HYPERSENSITIVITY; IMMUNOLOGY; LYMPH NODE; LYMPHOCYTE; OCCUPATIONAL EXPOSURE; PATHOLOGY;

ANIMALS; BUTTER; DERMATITIS, ALLERGIC CONTACT; DIACETYL; DOSE-RESPONSE RELATIONSHIP, IMMUNOLOGIC; FEMALE; FLAVORING AGENTS; HEXANONES; HYPERSENSITIVITY; IMMUNOGLOBULIN E; IRRITANTS; LYMPH NODES; LYMPHOCYTES; MICE, INBRED BALB C; OCCUPATIONAL EXPOSURE; PENTANONES;

EID: 84884569527     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.08.053     Document Type: Article

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