Two Cases of Occupational Contact Urticaria Caused by Percutaneous Sensitization to Parvalbumin

• Main Authors: Akiyo Sano (Author), Akiko Yagami (Author), Kayoko Suzuki (Author), Yohei Iwata (Author), Tsukane Kobayashi (Author), Masaru Arima (Author), Yasuto Kondo (Author), Tetsushi Yoshikawa (Author), Kayoko Matsunaga (Author)
• Format: Book
• Published: Karger Publishers, 2015-08-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Background: In recent years, it has been proposed that the primary mechanism for the development of food allergies is percutaneous sensitization. Since 2010, in Japan, the number of immediate-type wheat allergy due to hydrolyzed wheat protein has dramatically increased among those who have been usin...