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Dokumenttyp:
journal article 
Autor(en):
Brockow, K; Ballmer-Weber, B; Dehlink, E; Dutta, M; Fiocchi, A; Kirchlechner, V; Andres, C; Bockmann, A; Kugler, C; Luderschmidt, S; Paschke, A; Saratud, T; Steinke, M; Szephaluzi, Z; Terracciano, L; Theler, B; Urbanek, R; Wezel, R; Ring, J 
Titel:
REDALL (Reduced allergenicity of processed foods) - allergen-reduced foods as alternative to avoidance in food allergy? 
Abstract:
Background: For patients with food allergy there has been no alternative treatment to food allergen avoidance. In a study supported by the European union, a new approach aimed to reduce the allergenicity of foods of animal origin to achieve better tolerance. Patients and methods: the prevalence of food allergy was assessed by telephone interviews with more than 40000 persons in 10 European countries. By thermal and enzymatic the allergenicity of the animal food allergens hen's egg, cow's milk, b...    »
 
Zeitschriftentitel:
Rev Fr Allergol 
Jahr:
2008 
Band / Volume:
31 
Heft / Issue:
Seitenangaben Beitrag:
77-81 
Sprache:
de 
Print-ISSN:
0035-2845 
TUM Einrichtung:
r Dermatologie und Allergologie