(Source: University of Southampton) Published: 1 March 2016 A study by researchers at the University of Southampton and Southampton General Hospital, is the first to assess the prevalence of two different types of food hypersensitivity and the risk factors associated with them. Food hypersensitivity is the umbrella term used to describe any condition where there is a reaction to a food. People are tested by measuring levels of a protein in the blood - immunoglobulin E (IgE) - which is linked to allergic reactions. The reactions are split into two groups, IgE-mediated, which cause a range of immediate symptoms such as skin rashes, vomiting, respiratory...
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