Practical management of food allergy

dc.contributor.authorSpickett, Gavin
dc.contributor.authorVan Rooyen, Cathrine
dc.date.accessioned2021-07-27T13:27:26Z
dc.date.available2021-07-27T13:27:26Z
dc.date.issued2020
dc.description.abstractFood allergy is on the increase, particularly in Africa and Asia. Significant regional variations in the key food allergens are determined by diet and inhalant allergy cross-reactivities. A good clinical history, supported by appropriate validated in vivo and in vitro tests, is the bedrock of diagnosis. Clinicians should be aware of potential hidden allergens in food substitutions. Accurate food labelling for key allergens by manufacturers is required but may not be readily available.en_ZA
dc.description.departmentPaediatrics and Child Healthen_ZA
dc.description.librarianpm2021en_ZA
dc.description.urihttp://www.journals.co.za/content/journal/cacien_ZA
dc.identifier.citationSpickett, G. & Van Rooyen, C. 2020, 'Practical management of food allergy', Current Allergy and Clinical Immunology, vol. 33, no. 1, pp. 6-11.en_ZA
dc.identifier.issn1609-3607
dc.identifier.urihttp://hdl.handle.net/2263/81006
dc.language.isoenen_ZA
dc.publisherAllergy Society of South Africaen_ZA
dc.rights© 2020, Allergy Society of South Africa. All rights reserved.en_ZA
dc.subjectFood allergyen_ZA
dc.subjectPractical managementen_ZA
dc.subjectKey food allergensen_ZA
dc.subjectInhalant allergy cross-reactivitiesen_ZA
dc.titlePractical management of food allergyen_ZA
dc.typeArticleen_ZA

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