title: [Cross reactivities between food antigens of plant or animal origin].
abstract: Knowledge about cross reactivities among food proteins of plant or animal origin is getting more and more important. Cross reaction provoking often clinical symptoms may be based on close taxonomical relations or on the presence of "archaic", ubiquiter protein structures preserved during phylogenesis. The most significant cross reactivities characterized by increasing incidence are between pollens and foods of plant origin and between latex and fruits.
authors.affiliation: Hetényi Géza Kórház, Szolnok, Bórgyógyászati Osztály.
authors.forename: N
authors.initials: N
authors.lastname: Bakos
authors.forename: K
authors.initials: K
authors.lastname: Nékám
mesh_terms: D000485:Allergens / Q000276:immunology*; D004044:Dietary Proteins / Q000276:immunology*; D015387:Egg Proteins, Dietary / Q000276:immunology; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D014674:Plant Proteins, Dietary / Q000276:immunology
chemical_list: D000485:Allergens; D004044:Dietary Proteins; D015387:Egg Proteins, Dietary; D014674:Plant Proteins, Dietary