Identifying and managing patients at risk of severe allergic reactions to food: Report from two iFAAM workshops

Autor: E. N. Clare Mills, Paul Turner, Andrew Clark, Audrey Dunn Galvin, Barbara K. Ballmer-Weber, Graham Roberts, Ronald van Ree, Ben Remington, Katie Allen, René W.R. Crevel, Sabine Schnadt, Jonathan O'b Hourihane, Kate Grimshaw, Lars K. Poulsen, Lynn Regent, Montserrat Fernandez-Rivas

Publikováno v: Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 12, 49, 1558-1566
Clinical and experimental allergy, 49(12), 1558-1566. Wiley-Blackwell

Food allergy affects a small but important number of children and adults. Much of the morbidity associated with food allergy is driven by the fear of a severe reaction and fatalities continue to occur. Foods are the commonest cause of anaphylaxis. On

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3c1bb7fc457a31a8f1b014f0ac9d5a2
https://doi.org/10.1111/cea.13516