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Sodium Cromoglycate in the Management of Food Allergy in Children

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Abstract

Children with disorders related to adverse reactions to foods are frequently a puzzle for allergists as regards both diagnosis and therapy. It is assumed that food allergens stimulate mediator release from the superficial mast cells located in the gut, thereby inducing an increased permeability of the gastrointestinal (GI) tract. Food protein absorption into the blood stream ensues, which is followed by atopic manifestations at distant sites, such as angioedema, atopic dermatitis (AD), urticaria, asthma, and GI symptoms, the latter being provoked by the effects on the gut itself. It has been shown by experimental models that local anaphylaxis is associated with increased GI porosity to the antigens present in the gut lumen and is at the same time the triggering agent [1].

Keywords

  • Atopic Dermatitis
  • Food Allergy
  • Intestinal Permeability
  • Sodium Cromoglycate
  • Total Symptom Score

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© 1989 Springer-Verlag Berlin Heidelberg

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Businco, L., Cantani, A., Meglio, P., Giampietro, P.G. (1989). Sodium Cromoglycate in the Management of Food Allergy in Children. In: Harms, H.K., Wahn, U. (eds) Food Allergy in Infancy and Childhood. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-74357-3_20

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  • DOI: https://doi.org/10.1007/978-3-642-74357-3_20

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-50636-2

  • Online ISBN: 978-3-642-74357-3

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