Update on Nutrition and Food Allergy

Nicolette W. de Jong; Harry J. Wichers

doi:10.3390/nu14102137

Update on Nutrition and Food Allergy

Nicolette W. de Jong^*
, Harry J. Wichers

^*Corresponding author for this work

Internal Medicine

Wageningen University & Research

Research output: Contribution to journal › Editorial › Academic › peer-review

4 Citations (Scopus)

77 Downloads (Pure)

Abstract

Food-induced anaphylaxis is an immediate adverse reaction, primarily triggered by the cross-linking of allergen-specific immunoglobulin (Ig) E bound to the high-affinity IgE receptor (FcεRI) on mast cells (MCs) after re-exposure to the same food allergen

Original language	English
Article number	2137
Journal	Nutrients
Volume	14
Issue number	10
DOIs	https://doi.org/10.3390/nu14102137
Publication status	Published - 20 May 2022

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title = "Update on Nutrition and Food Allergy",

abstract = "Food-induced anaphylaxis is an immediate adverse reaction, primarily triggered by the cross-linking of allergen-specific immunoglobulin (Ig) E bound to the high-affinity IgE receptor (FcεRI) on mast cells (MCs) after re-exposure to the same food allergen",

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AU - Wichers, Harry J.

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AB - Food-induced anaphylaxis is an immediate adverse reaction, primarily triggered by the cross-linking of allergen-specific immunoglobulin (Ig) E bound to the high-affinity IgE receptor (FcεRI) on mast cells (MCs) after re-exposure to the same food allergen

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DO - 10.3390/nu14102137

M3 - Editorial

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SN - 2072-6643

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JO - Nutrients

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Update on Nutrition and Food Allergy

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