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MECHANISMS OF FOOD HYPERSENSITIVITY IN ATOPIC DERMATITIS

MECHANISMS OF FOOD HYPERSENSITIVITY IN ATOPIC DERMATITIS
特应性皮炎食物过敏的机制
批准号：
6305205
负责人：
Hugh A Sampson
金额：
$4.76万
依托单位：
MOUNT SINAI SCHOOL OF MEDICINE OF CUNY
依托单位国家：
美国
项目类别：
财政年份：
1999
资助国家：
美国
项目状态：
已结题
起止时间：
1999-12-01 至 2001-02-28
来源：
https://reporter.nih.gov/project-details/6305205
关键词：
atopic dermatitis clinical research dietary constituent disease /disorder proneness /risk food hypersensitivity human subject immunopathology newborn human (0-6 weeks) nutrition related tag pathologic process sign /symptom skin disorder

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中文摘要
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英文摘要
Studies of dietary prophylaxis in newborns at high risk for atopic disease, and provocation of skin symptoms and immunologic changes by blinded food challenges strongly suggest a significant pathogenic role for IgE-mediated FH in AD. The purpose of this research is to more precisely define the natural history and immunopathogenic mechanisms of food hypersensitivity (FH) in children with atopic dermatitis (AD).
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