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Gonzalez-Quintela, A., Garrido, M., Gude, F., Campos, J., Linneberg, A., Lojo, S. and Vidal, C. (2007) Sensitization to Cross-Reactive Carbohydrate Determinants in Relation to Alcohol Consumption. Clinical & Experimental Allergy, 38, 152-160.
http://dx.doi.org/10.1111/j.1365-2222.2007.02863.x

has been cited by the following article:

• TITLE: Pathophysiological Justification for Allergen Immunotherapy in Food Allergy

  AUTHORS: Marta Chełmińska, Katarzyna Puźniakowska

  KEYWORDS: Food Allergy, Immunotherapy, Allergy, Pathophysiology

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.4, April 28, 2016

  ABSTRACT: Apart from avoiding exposure, allergen immunotherapy (AI) is the only causal method of treating allergic diseases. The results of numerous studies have been published concerning the safety and effectiveness of the AI in treating allergic rhinitis, asthma or allergy to the venom of Hymenoptera insects. It has also been proven that administration of increasing preparation doses of allergen extractions alleviates the symptoms in patients after the exposure to some sensitizing allergens. The effect of the AI remains visible many years after completion of the therapy. Studies have been done in an attempt to employ specific immunotherapy in patients with food allergy symptoms. They have been mostly concerned with populations of patients suffering from allergy to the protein found in cow’s milk and hen eggs. It appears that a need arises to create a new therapeutic method for successful treatment of food allergies and specific allergen immunotherapy seems to be a promising step. Although still in its experimental phase, in many well documented cases the method allows for building patient’s tolerance towards small doses of sensitizing allergen and seems conducive to protecting the patient from anaphylactic reactions after incidental allergen consumption.