Managing FPIES during the COVID-19 pandemic-expert recommendations
A. Nowak-Wegrzyn, A. Cianferoni, J.A. Bird, A. Fiocchi, J.C. Caubet and Medical Advisory Board of the International FPIES Association, on behalf of the Medical Advisory Board of the International FPIES Association:
Stefania Arasi, MD, Ashis V. Barad, MD, Theresa Bingemann, MD, Terri Brown-Whitehorn, MD, Raquel Durban, MS, RD, LD/N, Todd Green, MD, George Konstantinou, MD, Stephanie Leonard, MD, Jennifer Lightdale, MD, Antonella Muraro, MD, PhD, Ichiro Nomura, MD, PhD, Jonathan Spergel, MD, PhD, and Carina Venter, RD, PhD
Ann Allergy Asthma Immunol. 2020 May 5 doi: 10.1016/j.anai.2020.04.032
International Consensus Guidelines for the Diagnosis and Management of Food Protein-Induced Enterocolitis Syndrome: Workgroup Report of the Adverse Reactions to Foods Committee, American Academy of Allergy, Asthma, and Immunology.
Enzyme-Linked Immunosorbent Assay (ELISA).
Konstantinou GN
Non-IgE-Mediated Food Allergy: FPIES
In silico prediction of Ara h 2 T cell epitopes in peanut-allergic children.
Dietary Therapy Can Reverse Esophageal Subepithelial Fibrosis in Patients with Eosinophilic Esophagitis: A Historical Cohort.
Paradigm shift in the management of milk and egg allergy: baked milk and egg diet.
Consumption of heat-treated egg by children allergic or sensitized to egg can affect the natural course of egg allergy: Hypothesis-generating observations.
Food contact hypersensitivity syndrome: the mucosal contact urticaria paradigm.
Reintroduction of Cow’s Milk in Milk-Allergic Children: Safety and Risk Factors.
Λοιπές
Safety and Efficacy Balance of Baked Milk and Egg Oral Immunotherapy
Konstantinou GN
Introduction of baked egg in the diet of egg allergic children may accelerate the induction of oral tolerance to egg proteins.
Partially hydrolyzed formulae in children with cow’s milk allergy.
Specific Immunoglobulin E / total immunoglobulin E ratio as a predictor of positive oral food challenges in children with allergy to cow’s milk.
Specific IgE by total IgE ratio as a predictor of positive oral food challenges.