University of Khartoum

Allergic Foods: A Case Study in Khartoum State;Food;Hypersensitivity Reaction;Processing of penetrated;Chemical and Drugs

Allergic Foods: A Case Study in Khartoum State;Food;Hypersensitivity Reaction;Processing of penetrated;Chemical and Drugs

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dc.contributor.advisor Elfadil Elfadl Babiker en_US
dc.contributor.author Abbas, Nuha Mahdi Mohammed Saeed
dc.date.accessioned 2015-06-16T06:07:30Z
dc.date.available 2015-06-16T06:07:30Z
dc.date.issued 2015-06-16
dc.date.submitted 2015-06-16
dc.identifier.citation University of khartoum en_US
dc.identifier.uri http://khartoumspace.uofk.edu/handle/123456789/12805
dc.description 57 Pages
dc.description.abstract A case study was conducted in Khartoum state (Khartoum, Khartoum North and Omdurman) to investigate foods causing allergy for 50 patients differed in age, occupation, location and gender. The results obtained showed that most vulnerable groups were those of age ranged between 31 and 40 years followed by those of age more than 40 years and those of age between 1 and 10 years. Results also showed that among patients studied, students were the most vulnerable group followed by government officials and house wives. Labors were the most resistant groups. Regarding the location, Omdurman was the most invaded area compared to Khartoum and Khartoum North. Results also showed that there were different types of allergy such as skin, abdominal pain, diarrhea, eye pain and digestion stress. For all patients (50) studied, eggplant was the most food caused allergy (30%) especially skin allergy followed by egg (16%). The duration of allergy symptoms differed between patients from one day to more than 3 days even after treatment. en_US
dc.description.sponsorship University of khartoum en_US
dc.publisher University of khartoum en_US
dc.subject Allergic Food en_US
dc.title Allergic Foods: A Case Study in Khartoum State;Food;Hypersensitivity Reaction;Processing of penetrated;Chemical and Drugs en_US
dc.type Thesis en_US
dc.Degree M.Sc en_US
dc.Faculty Agriculture en_US
dc.contributor.faculty Food Science and Technology en_US

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