Food allergy: A practice parameter update-2014
Food allergy: A practice parameter update-2014
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DOI：
10.1016/j.jaci.2014.05.013
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发表时间：
2014-11-01
影响因子：
14.2
通讯作者：
Wood, Robert
中科院分区：
文献类型：
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作者：
Sampson, Hugh A.;Aceves, Seema;Wood, Robert
该参数由实践参数联合工作组开发，代表美国过敏、哮喘和免疫学学会（AAAAI）;美国过敏、哮喘和免疫学学会（ACAAI）;以及过敏、哮喘和免疫学联合理事会（JCAAI）。AAAAI和ACAAI共同承担了建立“食物过敏：实践参数更新-2014”的责任。“这是目前一份完整和全面的文件。医疗环境是一个不断变化的环境，并不是所有的建议都适合所有的患者。由于本文件包含了许多参与者的努力，没有任何一个人，包括那些在联合工作队服务的人，被授权提供这些实践参数的官方AAAAI或ACAAI解释。AAAAI或ACAAI对这些实践参数的信息或解释的任何请求应直接发送给AAAAI、ACAAI和JCAAI的执行办公室。这些参数不是为制药公司在药物促销中使用而设计的。
This parameter was developed by the Joint Task Force on Practice Parameters, representing the American Academy of Allergy, Asthma & Immunology (AAAAI); the American College of Allergy, Asthma & Immunology (ACAAI); and the Joint Council of Allergy, Asthma & Immunology (JCAAI). The AAAAI and the ACAAI have jointly accepted responsibility for establishing "Food Allergy: A practice parameter update-2014." This is a complete and comprehensive document at the current time. The medical environment is a changing one, and not all recommendations will be appropriate for all patients. Because this document incorporated the efforts of many participants, no single individual, including those who served on the Joint Task Force, is authorized to provide an official AAAAI or ACAAI interpretation of these practice parameters. Any request for information about or an interpretation of these practice parameters by the AAAAI or ACAAI should be directed to the Executive Offices of the AAAAI, ACAAI, and JCAAI. These parameters are not designed for use by pharmaceutical companies in drug promotion.