The clinical significance of food animal allergens

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Abstract

Animal foods products contain the most balanced complex of essential nutrients. The clinical manifestations of allergy to these products are varied. Key aspect of this problem is diagnostics and assessment of cross-reactivity. The food animal products that more often induce symptoms include cow’s milk, hen’s egg, fish, mollusks, crustaceans, mammalian meat. Data on the main classes of food animal allergens inducing the development of cross-allergic reactions as well as syndromes associated with cross-reactivity like «bird-egg», «cat-pork», «fish-chicken» and a-Gal-syndrome/«red meat syndrome» are described in this article.

About the authors

A N Pampura

Russian National Research Medical University named after N.I. Pirogov, Separated Structural Unit «Clinical Research Institute of Pediatrics», Ministry of Health of Russian Federation

Email: apampura1@mail.ru
доктор медицинских наук, зав. отделением аллергологии и клинической иммунологии

E E Varlamov

Russian National Research Medical University named after N.I. Pirogov, Separated Structural Unit «Clinical Research Institute of Pediatrics», Ministry of Health of Russian Federation

кандидат медицинских наук, старший научный сотрудник отделения аллергологии и клинической иммунологии

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