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A COMPARATIVE STUDY

JOSEPH T. BELGRADE, M.D.

Arch Derm Syphilol. 1933;27(2):206-223.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

Allergy is an altered reactivity of the body cells to an exciting substance which is harmless in similar amounts for the majority of members of the same species. This exciting substance, or allergen, may or may not be primarily a foreign protein. Among the proteins capable of playing the rôle of allergen are the pollens, foods, serums, animal emanations, products of bacteria and fungi and animal parasites. Of these, the pollens and foods hold the greatest clinical importance.

Foods, proportionately, play a much greater rôle than pollens in the production of allergic symptoms, since people are more likely to become sensitized to substances with which they come in contact most frequently. The offending foods are usually the common ones, such as milk, wheat and eggs, and also the foods eaten in the greatest quantity. Various clinical conditions, such as asthma, eczema, angioneurotic edema, urticaria and the erythemas, are . . . [Full Text PDF of this Article]

Author Affiliations
WHEELING, W. VA.

Footnotes
Dr. Jay F. Schamberg assisted in this study by outlining the work. These studies were carried out in the offices of Dr. Schamberg and Dr. Carroll S. Wright.

Abridgment of a thesis accepted by the faculty of Dermatology-Syphilology of the Graduate School of Medicine of the University of Pennsylvania, in partial fulfilment of the requirements for the degree of Master of Medical Science for graduate work in dermatology-syphilology.

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