Biology Reference
In-Depth Information
evaluation of the sensitization
Rates and Identification of
ige-binding components in
Potatoes in Patients with
Allergic disorders
Soo-Keol Lee, Young-Min Ye, Sung-Ho Yoon, Bou-Oung Lee,
Seung-Hyun Kim and Hae-Sim Park
AbstrAct
Background
The potato is one of the most common types of genetically modified (GM)
food. However, there are no published data evaluating the impact of ge-
netic manipulations on the allergenicity of GM potatoes. To compare the
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