ReviewFood science and biotechnology2025
Food allergens in immune systems.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
0 citing papers in PubMed.
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Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The immune system has a complex to protect the host from infection by various pathogens, including viruses, bacteria, fungi, and parasites. The immune system protects against infection by recognizing and destroying harmful foreign pathogens. As humans evolve over a long period of time, tolerance is formed to most foods that do not stimulate the immune system, but some foods induce immunity in certain individuals and cause allergic diseases. The immune system must understand the difference between foreign substances and your own body cells. There are different types of white blood cells, which are essential components of the immune system that protect the host from infection. Unlike other immune cells, mast cells and basophils are involved in food allergic reactions. This review article will look at peanut allergens, the most serious food allergies that threaten and irritate an individual's immune system, putting them at risk of life.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.