Adam Waw rzeńczyk, Zbigniew Bartuzi
In the last 10-15 years, we have been dealing with a “second wave”
of allergic disease outbreaks caused by food allergies. 60% of cases of
food allergy in adults and children are associated with the co-occurrence
of inhaled allergy. The structural similarity of proteins, even those
of a different origin, is the main factor determining the occurrence of
cross-reactions. The article reviews important clinical aspects of food
allergy related to cross-reactivity syndromes.
Keywords: food allergy, food hypersensitivity, allergenic components,
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