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allergie aux protéines du lait de vache chez l'enfant

Autor: L. Guénard-Bilbault, D.-A. Moneret-Vautrin

Publikováno v: Journal de Pédiatrie et de Puériculture. 16:36-43

Resume La frequence de l'allergie aux proteines du lait de vache est stable aux environs de 2% mais peut atteindre 33% chez les enfants de groupes a risque (antecedents atopiques familiaux), dont la prevalence ne cesse de croitre. Evoquee devant une

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::987e5e5e4db03571a8ac5321ccc078d7
https://doi.org/10.1016/s0987-7983(03)90052-1

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The Allergenicity of Soybean-Based Products Is Modified by Food Technologies

Autor: D.A. Moneret Vautrin, B. Dousset, Pierre Franck, L. Parisot, P. Nabet, L. Guénard-Bilbaut, Gisèle Kanny

Publikováno v: International Archives of Allergy and Immunology. 128:212-219

Background: Numerous products based on soybean are available and various food technologies are applied for their production. The allergenicity of natural soybean may be modified by these treatments. Objectives: To compare the allergenicity of native

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65120add3368a05df32e6b17ac5b28c2
https://doi.org/10.1159/000064254

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The economic costs of severe anaphylaxis in France: an inquiry carried out by the Allergy Vigilance Network

Autor: J, Flabbee, N, Petit, N, Jay, L, Guénard, F, Codreanu, R, Mazeyrat, G, Kanny, D A, Moneret-Vautrin

Publikováno v: Allergy. 63(3)

The prevalence of severe anaphylaxis, between 1 and 3 per 10,000, has increased sharply over recent years, with a rate of lethality of 1%. The economic burden is unknown.The aim of this study was to estimate the economic costs of anaphylaxis, includi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::a9c814081f7b96427a0a5e04ac7011f4
https://pubmed.ncbi.nlm.nih.gov/18269678

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The risk of systemic reactions to skin prick-tests using food allergens: CICBAA data and literature review

Autor: F, Codreanu, D A, Moneret-Vautrin, M, Morisset, L, Guénard, F, Rancé, G, Kanny, Ph, Lemerdy

Publikováno v: European annals of allergy and clinical immunology. 38(2)

Prick-tests to foods are usually carried out as the first step in the diagnosis of food allergy. Severe anaphylaxis accounts for 4.9 % of allergies in children and occurs more frequently in adults, raising the possibility of systemic reactions to pri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::3bf0b7de6616b83882b84d78241a0191
https://pubmed.ncbi.nlm.nih.gov/16711536

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Thresholds of clinical reactivity to milk, egg, peanut and sesame in immunoglobulin E-dependent allergies: evaluation by double-blind or single-blind placebo-controlled oral challenges

Autor: M, Morisset, D A, Moneret-Vautrin, G, Kanny, L, Guénard, E, Beaudouin, J, Flabbée, R, Hatahet

Publikováno v: Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology. 33(8)

The prevalence of food anaphylaxis due to masked allergens has increased within the last 10 years. Contamination of manufactured products by food allergens is a key concern for food industries.To determine quantities eliciting reactions in patients w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::04785321f68f1f67682ef902b4877476
https://pubmed.ncbi.nlm.nih.gov/12911777

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[Efficiency of diagnosis of latex allergy by the combined use of three latex materials for prick-tests]

Autor: D A, Moneret-Vautrin, G, Kanny, L, Guénard, E, Beaudouin, A, Aublet-Cuvelier

Publikováno v: Allergie et immunologie. 32(8)

The diagnosis of latex allergy is mainly based on prick-tests. In order to improve the efficiency of the diagnosis, a comparative study of three latex materials is carried out in 64 controls and 29 patients allergic to latex = Stallergènes and Aller

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::c542ab4c18ff507494b7c14f06afbd71
https://pubmed.ncbi.nlm.nih.gov/11244923

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[Food allergy to wheat flour in adults]

Autor: L, Guénard-Bilbault, G, Kanny, D, Moneret-Vautrin

Publikováno v: Allergie et immunologie. 31(1)

Wheat flour is a basic foodstuff. Food allergy has been especially described in children, in the form of atopic dermatitis. Food allergy in adults is rare and especially described in the form of anaphylactic shock sometimes induced by effort. Four ob

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::8d542170663b71105a3e0ba0d29b38e3
https://pubmed.ncbi.nlm.nih.gov/10070597

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