Évaluation de l'allergénicité des aliments : Application au diagnostic de 'allergie alimentaire

Abstract : The aim of this thesis consists in reviewing the advanced knowledge about the evaluation of food allergenicity and the different applications to the diagnosis of food allergy. Definition, characteristics and classification of food allergens precede the description of physical and chemical factors involved in the modification and cross-reactivity of food allergens. This review leads to the current tools used for the in vivo and in vitro diagnosis of food allergy as well as the recent procedures which have been developed for the detection of allergen traces in industrial food. A close collaboration between clinicians and biologists improves the diagnosis procedures. This cooperation is illustrated by various clinical situations in which new tools (i.e. specific IgE to recombinant allergens, food allergen traces identification in meals or drugs) have improved the diagnostic procedures and consequent therapeutic measures.
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Martine Morisset. Évaluation de l'allergénicité des aliments : Application au diagnostic de 'allergie alimentaire. Médecine humaine et pathologie. Université Henri Poincaré - Nancy 1, 2008. Français. ⟨NNT : 2008NAN10053⟩. ⟨tel-01777277⟩

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