Two Cases of Occupational Contact Urticaria Caused by Percutaneous Sensitization to Parvalbumin

Article English OPEN
Akiyo Sano; Akiko Yagami; Kayoko Suzuki; Yohei Iwata; Tsukane Kobayashi; Masaru Arima; Yasuto Kondo; Tetsushi Yoshikawa; Kayoko Matsunaga;
(2015)

Background: In recent years, it has been proposed that the primary mechanism for the development of food allergies is percutaneous sensitization. Since 2010, in Japan, the number of immediate-type wheat allergy due to hydrolyzed wheat protein has dramatically increased ... View more
Share - Bookmark