Katrine Lindholm Bøgh

Katrine Lindholm Bøgh

Senior Researcher

Kemitorvet

Building: 202, 1203

2800 Kgs. Lyngby

Denmark

Phone: 35887092

Fax: 35887001

Food allergy is an immune mediated adverse reaction to otherwise harmless proteins in the food. Food allergy is a major health problem in the Western countries, where it affects 3-8% of the population and appears to be a growing problem.

Presently we don’t know what makes a food protein able to induce allergy. In my research I focus on examining the relationship between different chemical characteristics of food proteins, such as protein structure and digestibility, and their capacity to induce either allergy or tolerance. Further I study the interaction between the food proteins and the antibodies developed in the allergic reaction (epitope mapping). Translational work is important to me, making our research applicable for better allergy vaccines and diagnostic methods.

My primary focus has been on peanut and milk proteins, including milk infant formulas.

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  • Allergy

    ISSNs: 0105-4538

    Additional searchable ISSN (Electronic): 0108-1675

    Wiley-Blackwell Publishing Ltd., United Kingdom

    BFI (2017): BFI-level 1, Scopus rating (2015): SJR 3.048 SNIP 1.882, ISI indexed (2013): ISI indexed yes

    Central database

    Journal

  • Clinical and Translational Allergy

    ISSNs: 2045-7022

    BioMed Central Ltd., United Kingdom

    Scopus rating (2015): SJR 0.119 SNIP 1.261, ISI indexed (2013): ISI indexed no

    Indexed in DOAJ

    Central database

    Journal

  • Maelkeritidende

    ISSNs: 0024-9645

    Denmark

    ISI indexed (2013): ISI indexed no

    Central database

    Journal

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ID: 1174297