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Corn allergies is caused by certain proteins which are found within the corn kernel. Currently, the maize lipid transfer protein is known to cause corn allergies, [3] [4] The mechanisms of the allergy are unknown. [citation needed]
Histamine, the structure shown, causes a person to feel itchy during an allergic reaction. Conditions caused by food allergies are classified into three groups according to the mechanism of the allergic response: [56] IgE-mediated (classic) – the most common type, occurs shortly after eating and may involve anaphylaxis.
Prevalence of allergenicity is unclear but it is the most likely azo dye to cause hypersensitivity and reactions may occur from ingestion or skin contact. It is possible for some individuals to become desensitized. There is no strong evidence suggesting that tartrazine can cause hypersensitivity or intolerance in non-allergic individuals. Tree ...
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Both natural and artificial ingredients may cause adverse reactions in sensitive people if consumed in sufficient amounts, the degree of sensitivity varying between individuals. Pharmacological responses to naturally occurring compounds in food, or chemical intolerance, can occur in individuals from both allergic and non-allergic family ...
Corn syrup explained: The liquid sweetener manages the unlikely feat of being one of the most valuable and most misunderstood ingredients in the kitchen.
Oral mite anaphylaxis (OMA), also known as pancake syndrome, is a disease in which a person gets symptoms after eating food contaminated with particular mites.The disease name comes from reports of people becoming ill after eating pancakes made from contaminated wheat or corn (maize) flour.