thiamine has been researched along with Food Hypersensitivity in 3 studies
thiamine(1+) : A primary alcohol that is 1,3-thiazol-3-ium substituted by (4-amino-2-methylpyrimidin-5-yl)methyl, methyl and 2-hydroxyethyl groups at positions 3, 4 and 5, respectively.
Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 2 (66.67) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (33.33) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Reading, CM | 1 |
| Li, SQ | 1 |
| Zhang, QH | 1 |
| Kushnir, AS | 1 |
2 reviews available for thiamine and Food Hypersensitivity
| Article | Year |
|---|---|
Down's syndrome: nutritional intervention.
Topics: Adolescent; Adult; Autoimmune Diseases; Blood Glucose; Child; Child, Preschool; Chromatin; Down Synd | 1984 |
Advances in the development of functional foods from buckwheat.
Topics: Allergens; Animals; Carrier Proteins; China; Constipation; Diabetes Mellitus; Fagopyrum; Food Hypers | 2001 |
1 other study available for thiamine and Food Hypersensitivity
| Article | Year |
|---|---|
[Study of allergic reactions in a polyclinic].
Topics: Adult; Anti-Bacterial Agents; Drug Hypersensitivity; Female; Food Hypersensitivity; Hospitals, Teach | 1973 |