Journal of Clinical Immunology and Allergy

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Food Allergies Innovations

Food allergy is an abnormal response to a food triggered by the body's immune system. The common foods that trigger allergic reactions are cow's milk, peanuts, eggs, shellfish, fish, tree nuts, soy, wheat, rice.The symptoms of the allergic reaction can vary from from mild to severe which include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing.When the symptoms become severe, it is known as anaphylaxis. 

 Innovations in food allergy are all about introducing a new idea, device or process. Innovations are the application of better solutions that meet new requirements, inarticulated needs or existing market needs. It is proficient through more effective products, processes, services, technologies, or new ideas that are readily available to markets, governments and society. Innovations are something original and novel, as a significant, new Breakthrough in the market or society.

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Relevant Topics in Immunology & Microbiology

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Citations : 16

Journal of Clinical Immunology and Allergy received 16 citations as per Google Scholar report

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