I Quinti1, C Papetti, G D'Offizi
1Department of Allergy and Clinical Immunology, University La Sapienza, Rome, Italy.
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Levels of specific immunoglobulin G (IgG) subclasses, particularly IgG4, were higher in individuals with food allergies to ovalbumin (OVA) and beta-lactoglobulin (BLG). Dietary changes impacted these IgG subclass levels differently across groups, though further research is needed.
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