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Vol 23. no 2
June 2018

Cross-reactivity syndromes (summary)
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, cross-reactivity
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