Making of food allergy prevention/support guideline
Project/Area Number |
20890169
|
Research Category |
Grant-in-Aid for Young Scientists (Start-up)
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Allocation Type | Single-year Grants |
Research Field |
Hygiene
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Research Institution | Kumamoto University |
Principal Investigator |
TSUJI Mayumi Kumamoto University, 大学院・生命科学研究部, 助教 (40457601)
|
Project Period (FY) |
2008 – 2009
|
Project Status |
Completed (Fiscal Year 2009)
|
Budget Amount *help |
¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
Fiscal Year 2009: ¥1,508,000 (Direct Cost: ¥1,160,000、Indirect Cost: ¥348,000)
Fiscal Year 2008: ¥1,742,000 (Direct Cost: ¥1,340,000、Indirect Cost: ¥402,000)
|
Keywords | 公衆衛生 / 衛生 / レルギー・喘息 / 追跡調査 / アレルギー・喘息 / アレルギー・ぜんそく |
Research Abstract |
The allergic mechanism has many still unknown points, and there is not the clear precaution to prevent allergy. I collected 200 children data ; questionnaire date, food and inhalation antigen specific CAP-RAST data and blood samples. I analyzed relationship between egg white specific IgE antibody value and environmental factors by the present. As a result, I suggested that body weight gain of six months after birth and childcare places of the daytime influenced change of the egg white specific IgE antibody value.
|
Report
(3 results)
Research Products
(6 results)
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[Journal Article]2010
Author(s)
食品安全ハンドブック編集委員会, 分担 辻真弓
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Journal Title
食品安全ハンドブック(丸善)
Pages: 157-159
Related Report
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