In this review article the main clinical problems related to food allergic reactions due to the ingestion of “hidden” allergens are discussed. The most common hidden allergens are foods which are responsible, in general, of the highest proportion of food allegic reactions: in particular milk, hen’s egg, peanuts and nuts. New emerging food allergens, such as buckwheat and lupine, are having an increasingly im- portant role as hidden allergens in many foods commonly found in our diet.
In questa revisione vengono trattate le principali problematiche cliniche relative all’allergia alimentare dovuta all’ingestione di allergeni “nascosti”. I più comuni allergeni nascosti sono compresi tra quegli alimenti che sono più frequentemente responsabili, in generale, delle reazioni allergiche alimentari: in particolare il latte, le uova, le arachidi e la frutta a guscio. Fonti allergeniche emergenti, quali il grano saraceno e il lupino, stanno assumendo sempre di più un ruolo rilevante come allergeni nascosti in diversi prodotti alimentari presenti comune- mente nella nostra dieta.
Unexpected visitor: “hidden” food allergens
HEFFLER, ENRICO MARCO
2011-01-01
Abstract
In this review article the main clinical problems related to food allergic reactions due to the ingestion of “hidden” allergens are discussed. The most common hidden allergens are foods which are responsible, in general, of the highest proportion of food allegic reactions: in particular milk, hen’s egg, peanuts and nuts. New emerging food allergens, such as buckwheat and lupine, are having an increasingly im- portant role as hidden allergens in many foods commonly found in our diet.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.