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This book describes the causes, diagnosis, and effects of food allergy. It goes deeper into the molecular and cellular mechanisms of food allergy and, in particular, into effects of the processing of certain nutrients, e.g., cow’s milk on the allergenicity of proteins. The book also focuses on new nutrients, e.g., seaweed, and possible effects on allergy and inflammation.

Research & information: general --- Chemistry --- cow’s milk protein --- peptides --- Caco-2 cell --- immunogenicity --- allergenicity --- glycation --- oral food challenge --- successful introduction --- children --- food allergy --- allergy --- cow’s milk --- hens egg --- peanut --- hazelnut --- glutenin --- methylglyoxal --- allergic reaction --- gut microflora --- heat-processing --- skin-gut-axis --- cutaneous sensitization --- atopic dermatitis --- microbiota --- diet history --- allergenic protein --- thresholds --- eliciting dose --- bite size --- hen’s egg --- birch pollen --- Bet v 1 --- OAS --- pear --- oral challenge --- seaweed --- inflammation --- oral --- diagnosis --- extracts --- oral allergy syndrome --- skin prick test --- specific IgE --- baked milk --- tolerance --- n/a --- cow's milk protein --- cow's milk --- hen's egg