170 patients were included, mean age 47±15 years, 63% female. 52/170 (31%) were sensitized to any food SPT, being the lipid transfer protein (LTP) the most frequent sensitization (32/52, 61%), followed by shrimp (13/52, 25%). Among them, 36/52 had a previous known food …
Source:Relevance of food allergy in the assessment of NSAID-involved reactions
Monday, March 30, 2015
Relevance of food allergy in the assessment of NSAID-involved reactions
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