alexa Food Allergies Innovations|OMICS International|Journal Of Allergy And Therapy

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Food Allergies Innovations

A food allergy is an adverse immune response to a food protein. It is an immune system reaction that occurs soon after eating a certain food. They are different from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions. The protein in the food is the most common allergic component. Some food allergens include milk, nuts, shellfish, egg, soy products etc. The symptoms include digestive problems, wheezing, Diarrhoea, Vomiting, nausea, hives or swollen airways. A food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis, which needs immediate medication. Food allergies involve two features of immune response, the production of immunoglobulin E (IgE) and the mast cells. Innovations are new idea, device or process. Innovations are the application of better solutions that meet new requirements, inarticulated needs or existing market needs. It is proficient through more effective products, processes, services, technologies, or new ideas that are readily available to markets, governments and society. Innovations are something original and novel, as a significant, new that “breaks into” the market or society.
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Last date updated on July, 2014