Food-induced anaphylaxis is an immediate adverse reaction, primarily triggered by the cross-linking of allergen-specific immunoglobulin (Ig) E bound to the high-affinity IgE receptor (FcεRI) on mast cells (MCs) after re-exposure to the same food allergen [...].
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9145762 | PMC |
| http://dx.doi.org/10.3390/nu14102137 | DOI Listing |
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