Apolipoprotein B: a possible new biomarker for anaphylaxis

There are few published studies describing biochemical markers that correlate with the severity of anaphylactic reactions during oral food challenges or accidental reactions to foods. Identifying patients with increased risk of severe reactions is a priority within the field of anaphylaxis. Previous studies have examined laboratory markers such as specific immunoglobulin E (IgE; to allergenic foods or components thereof), parameters of the basophil activation test, and platelet-activating factor (PAF).

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