A food allergy is a greater immune response triggered by eggs, peanuts, milk, or some other specific food. Food is the most common allergic component. These kinds of allergies occur when the body's immune system mistakenly identifies a protein as harmful. Some proteins or fragments of proteins are resistant to digestion and those that are not broken down in the digestive process are tagged by the Immunoglobulin E (IgE). Food allergy is thought to develop more easily in patients with the atopic syndrome, a very common combination of diseases: allergic rhinitis and conjunctivitis, eczema and asthma.
Online Journals are scholarly and peer reviewed journals. The journals provide forum and motivates scientists, researchers, academics, engineers, and practitioners in all aspects to share their professional and academic knowledge in the fields computing, engineering, humanities, economics, social sciences, management, medical science, and related disciplines. Online Journals also aims to reach a large number of readers worldwide with original and current research work completed on the vital issues of the above important disciplines. The journals permit all readers to read, view, download and print the full-text of all published articles without any subscription or restrictions.
Last date updated on December, 2024
Spanish 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Hindi