Tanaka, Y., Iwaya, C., Kawanami, T., Hamaguchi, Y., Horikawa, T., Shigeoka, T., Yanase, T., Kawanami, D., & Nomiyama, T
( Food allergies Pathogenesis of food allergies A food allergy is an immune response in persons who are highly sensitized to substances that occur naturally in food products (173)
Each agent differs in pharmacokinetic properties, therapeutic efficacy, adverse event profiles, and modes of administration, necessitating individualized evaluation
On the other hand, saturated fats, found in butter, cured meats, and high-fat processed foods, are best enjoyed in moderation as part of a balanced eating pattern
Tolerance to side-effects usually develops with ongoing use