Text

Gambaran Senitivitas terhadap Alergen Makanan

---

The level of Sensitivity of Food Allergens. In recent years, the occurence of allergy continues to increase rapidly both domestically and globally. World Allergy Organization (WAO) revealed that 22% of the world population suffers from allergies, and this number increases every year. Food allergy is a condition caused by the reaction of IgE against substances (chemicals) in food. Food allergy can interfere with brain function and body organ systems as well as affect the quality of life. The purpose of this study is to know the level of sensitivity of food allergens in the Immunology Allergy Poly RSCM in 2007. Data were collected from 2008 patients who have medical records and went through skin prick tests in the Immunology Allergy Clinic RSCM in 2007. Univariate analysis was performed to describe the types of food allergens within groups of children and adults. Are respectively shrimp, egg white and cornstarch, Cow’s milk and wheat flour are the types of food that caused most allergies for children only, whereas for adults, the food that caused the most allergies is crab.

---

Availability

Detail Information

Series Title

-

Call Number

Makara,1(1)2011:44-50

Publisher

Depok : Direktorat Riser dan Pengabdian Masyarakat U.I., 2011

Collation

6p.

Language

ISBN/ISSN

1693-6728

Classification

-

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

food hypersensitivity

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment