Part, Chapter, Paragraph
1 II, 5. 1. 1| moment are: exposure to allergens (pollen, fungal spores,
2 II, 5. 9. FB| drug hypersensitivities. Allergens are usually proteins, that
3 II, 5. 9. FB| exposure to low doses of allergens, usually proteins. As a
4 II, 5. 9. FB| avoidance of potential food allergens (milk, eggs and fish) during
5 II, 5. 9. 2| Allergic rhinitis due to other allergens 477.8~· Allergic rhinitis (
6 II, 5. 9. 4| immune system against environmental allergens.~ ~The evidence of a possible
7 II, 5. 9. 4| moment are:~ ~1. exposure to allergens and sensitization;~2. cigarette
8 II, 5. 9. 4| showed that seven selected allergens (Dermatophagoides pteronissinus,
9 II, 5. 9. 4| the number and the type of allergens tested vary widely. The
10 II, 5. 9. 4| allergen and to any of the nine allergens were identified (Tables
11 II, 5. 9. 4| of sensitization to some allergens were also observed within
12 II, 5. 9. 4| High~ND, not done (all nine allergens were not tested); d1, Dermatophagoides
13 II, 5. 9. 4| of sensitization to nine allergens skin tested and standardized (
14 II, 5. 9. 4| prevalence of sensitization each allergens skin tested~ ~National data,
15 II, 5. 9. 4| any of the tested inhalant allergens and/or positive Phadiatop
16 II, 5. 9. 4| antibodies to 20 common allergens. An Italian study emphasized
17 II, 5. 9. 5| as possible to the risky allergens. Greater attention should
18 II, 5. 9. 5| allergies, some with food allergens and some with methods of
19 II, 5. 9. 7| sensitization to inhalant allergens in adults. J Allergy Clin
20 II, 5. 10. 1| exposure to cross-reactive allergens (e.g., cross-reactivity
21 II, 5. 10. 1| the potential presence of allergens in foods by cross-contamination
22 II, 5. 10. 2| Allergen databases~ ~Data on allergens in general, and on food
23 II, 5. 10. 2| in general, and on food allergens in particular, are scattered
24 II, 5. 10. 2| data related to protein allergens, a database on allergen
25 II, 5. 10. 2| peripherally-related to research on allergens (Brusic et al, 2003; Gendel
26 II, 5. 10. 2| relatively low coverage of allergens by individual databases. (
27 II, 5. 10. 2| clinical information on 77 allergens from 48 plant species involved
28 II, 5. 10. 2| information for more than 80 food allergens.~ ~
29 II, 5. 10. 3| cross-reactivity with environmental allergens and other background factors (
30 II, 5. 10. 5| the obligation to mention allergens on their labels. These new
31 II, 5. 10. 5| substances, derived from allergens, are not likely to be a
32 II, 5. 10. 6| threshold doses for food allergens below which the triggering
33 II, 5. 10. 6| methods of detection of food allergens in foods that could increase
34 II, 5. 10. 6| research on cross-reactivity of allergens, on the way that food processing
35 II, 5. 11. 3| including irritants and allergens - which can make the eczema
36 II, 5. 11. 3| nickel but also for new allergens. Alternatively, new chemical
37 II, 5. 11. 3| test reactions to cosmetic allergens in 1995–1997 and 2000–2002
38 II, 5. 11. 3| standard battery of known allergens is applied in non-irritant
39 III, 10. 1 | micro-organisms, pollen or allergens of biological origin. The
40 III, 10. 2. 1| the obligation to mention allergens on their labels.~ ~In December
41 III, 10. 4. 1| people are sensitized to allergens, allergic diseases may increase
42 III, 10. 4. 1| from gas stoves, mites and allergens from house animals. Chemicals
43 III, 10. 4. 2| regards food: labelling of allergens, food supplements.~ ~On
44 III, 10. 5. 1| recognized as one of the major allergens in the home environment,
45 III, 10. 5. 1| number of pollutants and allergens.~ ~Second, the behaviour
46 III, 10. 5. 1| buildings, and furry pet allergens in settled dust (Daisey
47 III, 10. 5. 1| humidity, domestic mite allergens and indoor pollutants in
48 III, 10. 5. 1| Tranter DC (2005): Indoor allergens in settled school dust:
49 IV, 13. 2. 3| the health loss due to allergens and acrylamide is greater
50 IV, 13. 2. 3| context of health protection, allergens must be considered separately,
51 IV, 13. 2. 3| Campylobacter in food~Allergens acrylamide~ ~ ~ ~<300~ ~
52 Key, Ap5. 0. 0| algal~allergen~allergenicity~allergens~allergies~allergy~allograft~
