Journal articles on the topic 'Food allergie'
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Koeberl, Martina, Dean Clarke, Katrina J. Allen, Fiona Fleming, Lisa Katzer, N. Alice Lee, Andreas L. Lopata, et al. "European Regulations for Labeling Requirements for Food Allergens and Substances Causing Intolerances: History and Future." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 60–69. http://dx.doi.org/10.5740/jaoacint.17-0386.
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Abstract Food allergies are increasing globally, including numbers of allergens, the sensitization rate, and the prevalence rate. To protect food-allergic individuals in the community, food allergies need to be appropriately managed. This paper describes current Australian food allergen management practices. In Australia, the prevalence of food allergies, the anaphylaxis rate, and the fatal anaphylaxis rate are among the highest in the world. Interagency and stakeholder collaboration is facilitated and enhanced as Australia moves through past, current, and ongoing food allergen challenges. As a result, Australia has been a global leader in regulating the labeling of common allergens in packaged foods and their disclosure in foods not required to bear a label. Moreover, the food industry in Australia and New Zealand has developed a unique food allergen risk management tool, the Voluntary Incidental Trace Allergen Labelling program, which is managed by the Allergen Bureau. This paper summarizes insights and information provided by the major stakeholders involved to protect food-allergic consumers from any allergic reaction. Stakeholders include government; consumer protection, regulation, and enforcement agencies; the food industry; and food allergen testing and food allergen/allergy research bodies in Australia. The ongoing goal of all stakeholders in food allergen management in Australia is to promote best practice food allergen management procedures and provide a wide choice of foods, while enabling allergic consumers to manage their food allergies and reduce the risk of an allergic reaction.
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Dombrowski, Saskia, and Johannes Klockenhoff. "Das Allergie-Internetportal im Aktionsplan gegen Allergien des Bundesministeriums für Ernährung, Landwirtschaft und Verbraucherschutz." Journal für Verbraucherschutz und Lebensmittelsicherheit 4, no. 1 (February 2009): 31–33. http://dx.doi.org/10.1007/s00003-009-0427-z.
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Al-Tamemi, Salem, Shafiq-Ur-Rehman Naseem, Munira Tufail-Alrahman, Mahmood Al-Kindi, and Jalila Alshekaili. "Food Allergen Sensitisation Patterns in Omani Patients with Allergic Manifestations." Sultan Qaboos University Medical Journal [SQUMJ] 18, no. 4 (March 28, 2019): 483. http://dx.doi.org/10.18295/squmj.2018.18.04.009.
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Objectives: This study aimed to evaluate the relationship between food allergen sensitisation patterns and allergic manifestations in Omani patients and highlight the importance of specific immunoglobulin E (IgE) testing. Methods: This retrospective study included all patients referred due to allergic manifestations to the Sultan Qaboos University Hospital (SQUH), Muscat, Oman, from November 2012 to November 2016. Specific IgE blood testing was performed to determine sensitisation to common foods known to cause allergic reactions. Results: A total of 164 patients were referred to SQUH over the study period, with 35.4% presenting with one allergic manifestation, 48.8% with 2–3 and 15.9% presenting with more than three manifestations. There was a familyhistory of allergies in 70.7% of patients. Eosinophil counts and total and specific IgE levels were elevated in 18.9%, 54.9% and 73.2% of patients, respectively. Patients demonstrated sensitisation to cow milk (47.6%), wheat (41.5%),chicken eggs (34.8%), mixed tree nuts (34.1%), lentils (33.5%), peanuts (32.9%), soy (32.3%), shrimp (23.2%) and fish (15.2%). Overall, 19.5% were sensitised to a single allergen, 14% were sensitised to 2–3 and 39.6% were sensitised to more than three allergens. Almost one-third (29.3%) of patients suffered from food-induced anaphylaxis, of which 85.4% were prescribed self-injectable adrenaline. Conclusion: To the best of the authors’ knowledge, this study is the first to describe food allergen sensitisation patterns among Omani patients with allergic manifestations. In conjunction with clinical symptoms, the correct interpretation of specific IgE levels is important to diagnose food allergies and make safe decisions about reintroducing foods.Keywords: Hypersensitivity; Food Allergies; Anaphylaxis; Urticaria; Atopic Dermatitis; Asthma; Immunoglobulin E; Oman.
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JACKSON, LAUREN S., FADWA M. AL-TAHER, MARK MOORMAN, JONATHAN W. DeVRIES, ROGER TIPPETT, KATHERINE M. J. SWANSON, TONG-JEN FU, et al. "Cleaning and Other Control and Validation Strategies To Prevent Allergen Cross-Contact in Food-Processing Operations." Journal of Food Protection 71, no. 2 (February 1, 2008): 445–58. http://dx.doi.org/10.4315/0362-028x-71.2.445.
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Food allergies affect an estimated 10 to 12 million people in the United States. Some of these individuals can develop life-threatening allergic reactions when exposed to allergenic proteins. At present, the only successful method to manage food allergies is to avoid foods containing allergens. Consumers with food allergies rely on food labels to disclose the presence of allergenic ingredients. However, undeclared allergens can be inadvertently introduced into a food via cross-contact during manufacturing. Although allergen removal through cleaning of shared equipment or processing lines has been identified as one of the critical points for effective allergen control, there is little published information on the effectiveness of cleaning procedures for removing allergenic materials from processing equipment. There also is no consensus on how to validate or verify the efficacy of cleaning procedures. The objectives of this review were (i) to study the incidence and cause of allergen cross-contact, (ii) to assess the science upon which the cleaning of food contact surfaces is based, (iii) to identify best practices for cleaning allergenic foods from food contact surfaces in wet and dry manufacturing environments, and (iv) to present best practices for validating and verifying the efficacy of allergen cleaning protocols.
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Arya, Chhavi, and Chetna Jantwal. "A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy." Indian Journal of Nutrition and Dietetics 54, no. 3 (July 4, 2017): 346. http://dx.doi.org/10.21048/ijnd.2017.54.3.11626.
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Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.
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Friesen, Craig, Jennifer Colombo, and Jennifer Schurman. "Update on the Role of Allergy in Pediatric Functional Abdominal Pain Disorders: A Clinical Perspective." Nutrients 13, no. 6 (June 16, 2021): 2056. http://dx.doi.org/10.3390/nu13062056.
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Both functional abdominal pain disorders (FAPDs) and food allergies are relatively common in children and adolescents, and most studies report an association between FAPDs and allergic conditions. FAPDs share pathophysiologic processes with allergies, including both immune and psychological processes interacting with the microbiome. No conclusive data are implicating IgE-mediated reactions to foods in FAPDs; however, there may be patients who have IgE reactions localized to the gastrointestinal mucosa without systemic symptoms that are not identified by common tests. In FAPDs, the data appears stronger for aeroallergens than for foods. It also remains possible that food antigens initiate an IgG reaction that promotes mast cell activation. If a food allergen is identified, the management involves eliminating the specific food from the diet. In the absence of systemic allergic symptoms or oral allergy syndrome, it appears unlikely that allergic triggers for FAPDs can be reliably identified by standard testing. Medications used to blunt allergic reactions or symptomatically treat allergic reactions may be useful in FAPDs. The purpose of the current manuscript is to review the current literature regarding the role of allergy in FAPDs from a clinical perspective, including how allergy may fit in the current model of FAPDs.
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Gupta, Ruchi S., Steve L. Taylor, Joseph L. Baumert, Lauren M. Kao, Erik Schuster, and Bridget M. Smith. "Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry." Journal of Food Protection 80, no. 10 (September 14, 2017): 1719–25. http://dx.doi.org/10.4315/0362-028x.jfp-17-060.
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ABSTRACT Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen–related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.
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Zunft, H. J. "R. Mackarness: Allergie gegen Nahrungsmittel und Chemikalien. 3. Aufl. 150 Seiten. Hippokrates Verlag GmbH, Stuttgart 1986. Preis: 24,— DM." Food / Nahrung 32, no. 2 (1988): 215. http://dx.doi.org/10.1002/food.19880320258.
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Spotz, Kristen. "Allergens: An Enhanced Focus." Journal of AOAC INTERNATIONAL 101, no. 1 (January 1, 2018): 56–59. http://dx.doi.org/10.5740/jaoacint.17-0435.
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Abstract Food Allergy Awareness Week was created with the purpose of placing a spotlight on the seriousness of food allergies. Recognized in the United States in mid-May every year, Food Allergy Awareness Week serves as a reminder of the over 15 million Americans who suffer from food allergies. The importance of allergies and allergen labeling can be seen when looking at U.S. Food and Drug Administration recall data: of the 764 recalls in 2016, 305 (representing more than 40%) were due to undeclared allergens. However, recalls for undeclared allergens are a complex issue with numerous factors. The implementation of prevention-based systems with the necessary management components and further error-proofing the systems, along with allergen awareness embedded throughout a company’s food safety culture, can likely help reduce the number of recalls for undeclared allergens. As a resource to manufacturers, the Grocery Manufacturers Association and the Food Allergy Research and Resource Program have developed several resources to assist with developing robust allergen management programs. By reducing the number of recalls for undeclared allergens, the food industry will likely increase and maintain consumer confidence and trust of the food-allergic community. This enhanced consumer confidence and trust could eventually open the door for further collaboration with the food-allergic community and, potentially, advance allergen-related policies.
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Boden, Mark, Ruth Dadswell, and Sue Hattersley. "Review of statutory and voluntary labelling of food allergens." Proceedings of the Nutrition Society 64, no. 4 (November 2005): 475–80. http://dx.doi.org/10.1079/pns2005453.
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Food allergy represents an increasingly important health problem, with prevalence in Western Europe continuing to rise. While some reactions are mild, others can include life-threatening anaphylactic shock. It is estimated that food allergies affect 1–2% of the adult population and ≤8% of children. Relatively few foods are to blame for a large majority of allergic reactions to food in the UK, with most reactions being to milk, eggs, peanuts (Arachis hypogea), nuts, fish, shellfish, soyabean, sesame (Sesamum indicum L.) and wheat. There is currently no cure for food allergy and the few available treatments are focused on relieving the specific symptoms. Consumers with food allergies and food intolerances rely on food labelling to enable them to make informed choices about the foods they eat. Whilst there have recently been important advances in the labelling of food allergens, these advances relate only to requirements for the labelling of the deliberate use of specified food allergens in foods sold pre-packed. In other areas the development of guidance for food manufacturers and retailers on how to assess the risks of possible allergen cross-contamination during food production and manufacture, and then to determine appropriate advisory labelling, is well advanced. Work to address the issue of how to provide appropriate allergen information for foods sold loose, or in catering establishments, is also in progress.
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Vininski, McKenna S., Sunanda Rajput, Nicholas J. Hobbs, and Joseph J. Dolence. "Understanding sex differences in the allergic immune response to food." AIMS Allergy and Immunology 6, no. 3 (2022): 90–105. http://dx.doi.org/10.3934/allergy.2022009.
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<abstract> <p>Food allergies are of great public health concern due to their rising prevalence. Our understanding of how the immune system reacts to food remains incomplete. Allergic responses vary between individuals with food allergies. This variability could be caused by genetic, environmental, hormonal, or metabolic factors that impact immune responses mounted against allergens found in foods. Peanut (PN) allergy is one of the most severe and persistent of food allergies, warranting examination into how sensitization occurs to drive IgE-mediated allergic reactions. In recent years, much has been learned about the mechanisms behind the initiation of IgE-mediated food allergies, but additional questions remain. One unresolved issue is whether sex hormones impact the development of food allergies. Sex differences are known to exist in other allergic diseases, so this poses the question about whether the same phenomenon is occurring in food allergies. Studies show that females exhibit a higher prevalence of atopic conditions, such as allergic asthma and eczema, relative to males. Discovering such sex differences in allergic diseases provide a basis for investigating the mechanisms of how hormones influence the development of IgE-mediated reactions to foods. Analysis of existing food allergy demographics found that they occur more frequently in male children and adult females, which is comparable to allergic asthma. This paper reviews existing allergic mechanisms, sensitization routes, as well as how sex hormones may play a role in how the immune system reacts to common food allergens such as PN.</p> </abstract>
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Klimov, A. V., P. Yu Isaev, V. V. Klimov, and V. S. Sviridova. "Endotypes of allergic rhinitis and asthma accompanying food allergy." Bulletin of Siberian Medicine 18, no. 2 (August 11, 2019): 287–89. http://dx.doi.org/10.20538/1682-0363-2019-2-287-289.
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61 people suffering from persistent allergic rhinitis and asthma accompanying food allergies were studied using case histories, the NHANES questionnaire, polyspecific serum levels, allergen-specific IgE, IL4, IFNg and IL10 assays, and allergy skin tests. Four different endotypes have been identified, including entopic, which can be the basis for new approaches to the diagnosis and treatment of allergic rhinitis and asthma.
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Hirte, Ch. "S. Bernau: Schulversagen durch falsche Ernährung. Selbsthilfe bei Phosphatempfindlichkeit und Allergie. 230 Seiten. Decker & Müller, Heidelberg 1990. Preis: 18,80 DM." Food / Nahrung 35, no. 2 (1991): 192. http://dx.doi.org/10.1002/food.19910350212.
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Taylor, Jessica Z., and Chrystal L. Lewis. "Counseling Adults With Food Allergies After an Anaphylactic Reaction: An Application of Emotion-Focused Therapy." Journal of Mental Health Counseling 40, no. 1 (January 1, 2018): 14–25. http://dx.doi.org/10.17744/mehc.40.1.02.
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Little information is known about how counselors may work with adult clients regarding psychosocial sequelae of food allergies. The current article aims to provide counselors with a deeper understanding of life-threatening food allergies, ways in which adults may attempt to manage food allergies in adulthood, and emotional reactions that may occur after experiencing anaphylaxis. This article discusses ways that counselors can utilize emotion-focused therapy (EFT) interventions to help adult food-allergic clients process emotional reactions after experiencing anaphylaxis due to an ingested food allergen. Both in-session and at-home EFT strategies are discussed. EFT for trauma is discussed as a potential direction for future counseling research. Medical family therapy is discussed as a potential direction for counseling practice so that counselors may have a framework for working with other health-care professionals to help address food-allergic adult clients' psychosocial needs.
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Stoltz, A. "Urticaire chronique par allergie alimentaire au nickelChronic urticaria due to nickel food allergy." Revue Française d'Allergologie et d'Immunologie Clinique 43, no. 8 (December 2003): 492–96. http://dx.doi.org/10.1016/s0335-7457(03)00277-6.
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Chouraqui, Jean-Pierre. "Allergie alimentaire : faut-il craindre une augmentation chez l'enfant ?" Médecine et Nutrition 42, no. 1 (2006): 9–13. http://dx.doi.org/10.1051/mnut/2006421009.
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Volpicella, Mariateresa, Claudia Leoni, Maria C. G. Dileo, and Luigi R. Ceci. "Progress in the Analysis of Food Allergens through Molecular Biology Approaches." Cells 8, no. 9 (September 12, 2019): 1073. http://dx.doi.org/10.3390/cells8091073.
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Food allergies associated with class E immunoglobulins (IgE) are a serious health problem that affects between 1% and 10% of the population of developing countries, with a variability that depends on the geographical area and age range considered. These allergies are caused by a cross-link reaction between a specific food protein (the allergen) and the host IgE. Allergic reactions can range from mild itching to anaphylactic shock and there are no clues to predict the effects of an allergen. Strict avoidance of allergenic food is the only way to avoid possible serious allergic reactions. In the last 30 years a growing number of molecular studies have been conducted to obtain information on the diffusion of food allergens and to establish the structural basis of their allergenicity. At the same time, these studies have also allowed the development of molecular tools (mainly based on synthetic peptides and recombinant allergens) that can be of great help for diagnostic and therapeutic approaches of food allergies. Accordingly, this review focuses on advances in the study of food allergens made possible by molecular technologies and how results and technologies can be integrated for the development of a systematic food molecular allergology. The review may be of interest both to scientists approaching this field of investigation and to physicians who wish to have an update on the progress of research in diagnosis and therapy of food allergies.
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Ballmer-Weber, Barbara K. "Allergic Reactions to Food Proteins." International Journal for Vitamin and Nutrition Research 81, no. 23 (March 1, 2011): 173–80. http://dx.doi.org/10.1024/0300-9831/a000055.
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Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling may contain is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.
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Chernukha, I. M., E. V. Kryuchenko, Yu A. Kuzlyakina, and V. S. Zamula. "Qualimetric assessment of methods for the determination of allergens in meat products." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012125. http://dx.doi.org/10.1088/1755-1315/1052/1/012125.
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Abstract People with food allergies (there are up to 10% of them in the world) must follow a special diet to prevent the manifestation of allergic reactions. WHO regularly specifies and updates the list of allergens. In the world there is no single approach to determine the minimum concentration of an allergen that can cause an allergic reaction, known as a threshold dose. The controlling authorities of many countries, realizing the seriousness of threats to the health of citizens associated with food allergies, are adopting laws, regulations and standards which require the indication of the possibility of allergens on the labeling of food products, thereby ensuring that they are not consumed by the population vulnerable to food allergies. The scope of food allergen management is much broader than just food labeling and is not possible without modern methodology and analytical methods. Various methods are used to control the presence of allergens in food products, both qualitative and quantitative. The concentration of an allergen that can cause a serious threat to health can be calculated in micro- and nanograms. Therefore, approaches are constantly being developed to increase the sensitivity of methods for detecting allergens in food. These are immune-analytical, mass spectrometric, chromatographic, histological methods, methods based on amplification of nucleic acids, proteomic analysis and methods using biosensors. The paper considers these methods, their advantages and disadvantages. The authors carried out a qualimetric assessment of these methods in order to determine the most effective method for detecting allergens. It will provide consumers with high-quality and safe products.
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Chafei, Hanin, Marwa Diab El Harake, Imad Toufeili, and Samer A. Kharroubi. "Knowledge, Attitudes, and Practices of Consumers on Food Allergy and Food Allergen Labeling: A Case of Lebanon." Foods 12, no. 5 (February 22, 2023): 933. http://dx.doi.org/10.3390/foods12050933.
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The epidemiology of food allergies is increasing worldwide. International labeling standards were developed to enhance consumers’ awareness of allergen-free foods. The main objective of the present study is to assess the characteristics of allergen labeling and consumers’ knowledge, attitudes, and purchasing habits of food products with allergens in Lebanon. We evaluated the allergen labeling of 1000 food products form Lebanese supermarkets. A random sample of 541 consumers was recruited through an online survey (November 2020–February 2021). Descriptives and regression analysis were conducted. Results showed that wheat represents the largest group of food allergens on food labels, followed by milk and soybean. Furthermore, 42.9% of supermarket food products had a precautionary allergen labeling with “may contain traces of allergens”. The majority of food products complied with local regulations for locally manufactured and imported products. One-quarter of survey respondents had a food allergy or were caregivers of food-allergic individuals. Regression analyses showed that “previous experience of a severe reaction” was negatively associated with food allergy-related knowledge and attitude scores respectively (β = −1.394, 95% CI: (−1.827, −1.034) and β = −1.432, 95% CI: (−2.798, −0.067)). The findings of this study provide practical insights on food allergy labeling issues for stakeholders and policymakers in the food supply chain.
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KC, Shiva Raj, G. KC, and P. Gyawali. "Food Allergy." Nepal Medical College Journal 20, no. 4 (December 31, 2018): 109–15. http://dx.doi.org/10.3126/nmcj.v20i4.25124.
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Introduction: Any adverse effect on health resulting from repeated exposure to a substance against which the individual has been sensitized against is allergy. Food allergens are one of the many common causes of allergies. The aim of this study is to find out the common food allergens and also specify the type of food suspicious for allergy among the patients with allergic reactions. A total of 178 patients with allergic reactions were included. The test was carried out using kit with an enzyme-labelled antihuman IgE catalysing a colour reaction. The kit contains test stripes coated with 21 different common antigens. Concentration of antibody specific to certain allergen is calculated and graded into different classes. Among the patients sensitized to allergic food, mean age was 34.36 years with female to male ratio of 2.9:1. Ninty two patients (51.7%) patients were sensitized to 1 to 3 allergens, whereas, 3.9% w ere sensitized to more than 10 food allergens. Thirty three (27.9%) patients had definite antibody detection, 11(9.3%) patients had strong antibody titre and 4 (3.3%) patients had very high antibody titre. Most common food allergen was crab (20.1%) followed by potato (25.8%). Cross reactivity was seen in various food allergens. Cereals and rice showed significant reactivity (P <0.001). Other food like soybean with mustard, peanut with coconut and apple with grape also showed significant correlation (P<0.001). The most common food allergens were crab, potato, spinach, peanut, coconut, soybean, mustard, wheat, rice, shrimp/prawn, cucumber and onion. While determining the specific allergen, we should be aware of potential cross-reactivity against one or more food allergens.
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Deak, Peter E., Baksun Kim, Amina Abdul Qayum, Jaeho Shin, Girish Vitalpur, Kirsten M. Kloepfer, Matthew J. Turner, et al. "Designer covalent heterobivalent inhibitors prevent IgE-dependent responses to peanut allergen." Proceedings of the National Academy of Sciences 116, no. 18 (April 8, 2019): 8966–74. http://dx.doi.org/10.1073/pnas.1820417116.
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Allergies are a result of allergen proteins cross-linking allergen-specific IgE (sIgE) on the surface of mast cells and basophils. The diversity and complexity of allergen epitopes, and high-affinity of the sIgE–allergen interaction have impaired the development of allergen-specific inhibitors of allergic responses. This study presents a design of food allergen-specific sIgE inhibitors named covalent heterobivalent inhibitors (cHBIs) that selectively form covalent bonds to only sIgEs, thereby permanently inhibiting them. Using screening reagents termed nanoallergens, we identified two immunodominant epitopes in peanuts that were common in a population of 16 allergic patients. Two cHBIs designed to inhibit only these two epitopes completely abrogated the allergic response in 14 of the 16 patients in an in vitro assay and inhibited basophil activation in an allergic patient ex vivo analysis. The efficacy of the cHBI design has valuable clinical implications for many allergen-specific responses and more broadly for any antibody-based disease.
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Dombrowski, Saskia, Matthias Gibtner, Johannes Klockenhoff, and Peter Brandt. "Das öffentliche Interesse am Allergie-Portal im „Aktionsplan gegen Allergien“ des BMELV im Zeitraum September 2007–Oktober 2009: Ein kurzer Statusbericht." Journal für Verbraucherschutz und Lebensmittelsicherheit 4, S2 (December 2009): 3–6. http://dx.doi.org/10.1007/s00003-009-0540-z.
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Solymosi, Dóra, Miklós Sárdy, and Györgyi Pónyai. "Interdisciplinary Significance of Food-Related Adverse Reactions in Adulthood." Nutrients 12, no. 12 (December 2, 2020): 3725. http://dx.doi.org/10.3390/nu12123725.
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Background: Adults frequently interpret food-associated adverse reactions as indicators of a food allergy. However, the public perception of food allergy may differ from a clinician’s point of view. The prevalence of patient-reported food allergy tends to be higher than physician-confirmed cases. Dermatological manifestations (urticaria, pruritus, dermatitis, and edema) are frequently reported by patients. Objective: The aim of this study was to describe patient-reported symptoms related to suspected food allergies and particularly to characterize and highlight the volume of patients who visit Budapest allergy clinics with suspected food allergies. Methods: In this prospective study, adult (≥18 years) patients were examined at the Allergology Outpatient Unit of the Dept. of Dermatology, Venereology, and Dermatooncology, Semmelweis University, Budapest. The examination included a detailed medical history; physical examination; and when necessary the measurement of allergen-specific serum immunoglobulin E (IgE) levels. Results: Data from 501 patients (393 women, 108 men) were analyzed. Intolerance to dietary biogenic amines occurred in 250 cases (250/501, 50%). Oral allergy syndrome was confirmed in 71 patients (71/501, 14%). Allergy to food preservatives was diagnosed in 14 (14/501, 3%) cases by a dermatologist-allergist specialist. Five individuals (5/501, 1%) were diagnosed with IgE-mediated food allergy. In some cases (28/501, 6%), edema-inducing/enhancing side effects of drugs were observed which patients had misattributed to various foods. Among the food groups considered to be provoking factors, the most frequently mentioned were fruits (198/501, 40%), milk/dairy products (174/501, 35%), and nuts/oilseeds (144/501, 29%). Overwhelmingly, urticaria (47%) was the most common dermatological diagnosis, followed by dermatitis (20%) and allergic contact dermatitis (8%). Conclusion: Improvement is needed in food allergy, food intolerance, and general nutritional knowledge among the general public. According to our data, perceived/self-reported food allergies were overestimated by adults when compared against physician-confirmed food allergies; however, other diseases potentially responsible for food-related problems were underestimated. The prevalence of oral allergy syndrome was high in the cohort. Intolerance to dietary biogenic amines was common, and although the role of dietary histamine and biogenic amine is not entirely understood in eliciting patients’ symptoms, improvements in complaints were reported during the control visits.
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RADKE, TAYLOR J., LAURA G. BROWN, E. RICKAMER HOOVER, BRENDA V. FAW, DAVID REIMANN, MELISSA R. WONG, DAVID NICHOLAS, JONATHAN BARKLEY, and DANNY RIPLEY. "Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study." Journal of Food Protection 79, no. 9 (September 1, 2016): 1588–98. http://dx.doi.org/10.4315/0362-028x.jfp-16-085.
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ABSTRACT Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local environmental health specialists working to understand the environmental factors associated with food safety issues. EHS-Net personnel collected data from 278 randomly selected restaurants through interviews with restaurant managers, food workers, and servers. Results indicated that managers, food workers, and servers were generally knowledgeable and had positive attitudes about accommodating customers' food allergies. However, we identified important gaps, such as more than 10% of managers and staff believed that a person with a food allergy can safely consume a small amount of that allergen. Managers and staff also had lower confidence in their restaurant's ability to properly respond to a food allergy emergency. The knowledge and attitudes of all groups were higher at restaurants that had a specific person to answer food allergy questions and requests or a plan for answering questions from food allergic customers. However, food allergy training was not associated with knowledge in any of the groups but was associated with manager and server attitudes. Based on these findings, we encourage restaurants to be proactive by training staff about food allergies and creating plans and procedures to reduce the risk of a customer having a food allergic reaction.
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Farias, Andre Leonardo Nogueira, Humberto Farias Castelo Branco Junior, and Halisson Caio Freitas Castelo Branco. "Food allergy: is desensitization an effective treatment strategy in patients with peanut allergy?" Revista de Medicina da UFC 59, no. 2 (June 19, 2019): 33. http://dx.doi.org/10.20513/2447-6595.2019v59n2p33-39.
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Background: Adverse reactions to foods are divided in two main groups: food intolerance (non-immune process) and food allergies (immune-mediated process). The food allergy (FA) is a common and on rise condition in population. Although there is possibility of preventive or symptomatic relief through use of antihistamines and corticosteroids, it lacks full cure. Heretofore, it was believed that the only really effective treatment against this condition would be complete allergen restriction. Aim: To review the immune mechanisms related with food allergy and propose a new therapeutic technic called desensitization. Methods: Non‑systematic review. Findings: FA is more common in children and in patients with other allergic conditions. Allergies related to peanut/milk/egg/fish/crustacean shellfish are more common and permanent. FA is a complex and multifactorial process, which mixes genetic and environmental factors. Conclusion: Food allergy is a health problem worldwide. Scientists still need a better understand of the immune mechanisms involved in the food allergy pathogenesis & in the human susceptibility to allergens. Therefore, scientists will need to improve definitive therapeutic modalities to avoid dramatic outcomes.
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Gomez-Casado, Cristina, Javier Sanchez-Solares, Elena Izquierdo, Araceli Díaz-Perales, Domingo Barber, and María M. Escribese. "Oral Mucosa as a Potential Site for Diagnosis and Treatment of Allergic and Autoimmune Diseases." Foods 10, no. 5 (April 28, 2021): 970. http://dx.doi.org/10.3390/foods10050970.
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Most prevalent food allergies during early childhood are caused by foods with a high allergenic protein content, such as milk, egg, nuts, or fish. In older subjects, some respiratory allergies progressively lead to food-induced allergic reactions, which can be severe, such as urticaria or asthma. Oral mucosa remodeling has been recently proven to be a feature of severe allergic phenotypes and autoimmune diseases. This remodeling process includes epithelial barrier disruption and the release of inflammatory signals. Although little is known about the immune processes taking place in the oral mucosa, there are a few reports describing the oral mucosa-associated immune system. In this review, we will provide an overview of the recent knowledge about the role of the oral mucosa in food-induced allergic reactions, as well as in severe respiratory allergies or food-induced autoimmune diseases, such as celiac disease.
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Prawirohartono, Endy P., and Ni Made Yuni Gumala. "Parents’ perceptions of food intolerance among under-five children in Gianyar Bali." Paediatrica Indonesiana 43, no. 6 (October 10, 2016): 226. http://dx.doi.org/10.14238/pi43.6.2003.226-9.
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Objective To estimate the proportion of food intolerance in chil-dren based on parents’ perception and to analyze factors associ-ated with food elimination.Methods A cross-sectional study was done among 250 mothersof under-five children in Gianyar District, Bali. Mothers were inter-viewed with a questionnaire concerning basic characteristics ofthe children, the family, a list of allergic diseases, disturbance afteringesting certain foods, food avoidance, the reason for eliminatingcertain foods, the person who gave advice, and probable parentalhistory of allergic diseases.Results Fifty-three children (21.2%) were suspected to have ‘prob-able allergic diseases’ and six (2.4%) had ‘probable food intoler-ance’. Food elimination was practiced in 27 (10.8%) families. ‘Prob-able allergic parents’ was found in 49 (19.6%) families. There wasa significant difference in child allergy in proportion to parentalallergy (x 2 test p<0.0001). Food elimination was not associatedwith parental allergies, children’s allergies or children’s ages (x 2test p=0.36, 0.47, and 0.56), but seemed to be related to loweducational status of mothers (x 2 test p<0.0001) and fathers(Fisher’s exact tests p< 0.0001).Conclusions The proportion of children with ‘probable allergic dis-eases’ was higher in families with ‘probable allergic parents’. Theproportion of food elimination was greater than the prevalence of‘probable food intolerance’. Low educational status of parentsplayed an important role in this discrepancy of food elimination inchildren
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Calvani, Mauro, Caterina Anania, Barbara Cuomo, Enza D’Auria, Fabio Decimo, Giovanni Cosimo Indirli, Gianluigi Marseglia, et al. "Non–IgE- or Mixed IgE/Non–IgE-Mediated Gastrointestinal Food Allergies in the First Years of Life: Old and New Tools for Diagnosis." Nutrients 13, no. 1 (January 14, 2021): 226. http://dx.doi.org/10.3390/nu13010226.
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non-IgE and mixed gastrointestinal food allergies present various specific, well-characterized clinical pictures such as food protein-induced allergic proctocolitis, food protein-induced enterocolitis and food protein-induced enteropathy syndrome as well as eosinophilic gastrointestinal disorders such as eosinophilic esophagitis, allergic eosinophilic gastroenteritis and eosinophilic colitis. The aim of this article is to provide an updated review of their different clinical presentations, to suggest a correct approach to their diagnosis and to discuss the usefulness of both old and new diagnostic tools, including fecal biomarkers, atopy patch tests, endoscopy, specific IgG and IgG4 testing, allergen-specific lymphocyte stimulation test (ALST) and clinical score (CoMiss).
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UNGURIANU, A., Laura Gheucă SOLOVĂSTRU, Smaranda DIACONESCU, and Georgeta SINIŢCHI. "Chronic urticaria through food sensitization. Clinical study." Romanian Journal of Medical Practice 10, no. 4 (December 31, 2015): 367–70. http://dx.doi.org/10.37897/rjmp.2015.4.10.
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Food allergies have become a public health problem, exceeding 3.27-5% of the local population. Knowledge of food allergens is required. Material and methods. Our study comprised 100 patients with chronic urticaria caused by food sensitization, selected from a total of 252 patients with chronic urticaria different causes. Discussions. Chronic urticaria study group had a food issue and awareness (40%); sensitization was caused by foods known as sensitizing: egg, fish, shellfish, strawberries, nuts, seeds, raspberries, strawberries, soy, celery; the land was hereditary and personal allergic to very high percentage (79%); changes in quality of life was found in 80%. Repeated and abusive food consumption with irregular mealtimes is another contributing factor. Conclusions. Chronic urticaria with food sensitization is one of the manifestations of pathology that can be assigned to XXI century diseases. Cooperation between the family doctor, dermatologist, allergist is required.
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Vriesekoop, Frank. "Beer and Allergens." Beverages 7, no. 4 (December 13, 2021): 79. http://dx.doi.org/10.3390/beverages7040079.
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Food allergies are an important global health concern, with many countries following the World Health Organisation’s guidelines with regards to due labelling of foods and, as such, providing forewarning about the presence of potential allergens to potential consumers. While for some produce, the link to specific allergens might be very clear to most consumers, this is not the case for all produce. People with specific food-related allergies usually know what to look out for, but occasionally, unexpected allergens are present in trusted produce. Beer is known to most to contain barley, which will contain gluten-like proteins that can cause allergic reactions in some people. Similarly, beer might contain sulphites and other potential allergens traditionally associated with beers. This review aims to examine a wide range of allergens that have entered the beer production process in recent years. As a result, examples of beers that contain one or more of the 14 EU-UK listed allergens are described, different allergen regulations in different countries are emphasised and their impact explained, and a number of case studies involving allergic reactions following exposure to and the ingestion of beer are highlighted.
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Floto-Stammen, Sonja. "Der Allergie-Risiko-Check – Flyer und flankierende Maßnahmen zur Information werdender Eltern." Journal für Verbraucherschutz und Lebensmittelsicherheit 4, S2 (December 2009): 1–2. http://dx.doi.org/10.1007/s00003-009-0539-5.
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Haumaier, M. "S. Bernau: Schulversagen durch falsche Ernährung. Selbsthilfe bei Phosphatempfindlichkeit und Allergie. Mit Rezepten von B. Senft. 2., aktualisierte Auflage, 230 Seiten. Hüthig GmbH, Heidelberg 1994. Preis: 18,80 DM." Food / Nahrung 39, no. 1 (1995): 102. http://dx.doi.org/10.1002/food.19950390119.
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Krisnawati, Dyah Ika, Moh Alimansur, Didik Susetiyanto Atmojo, Elfi Quyumi Rahmawati, Dwi Rahayu, Erna Susilowati, and Tsung-Rong Kuo. "Food Allergies: Immunosensors and Management." Applied Sciences 12, no. 5 (February 25, 2022): 2393. http://dx.doi.org/10.3390/app12052393.
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Food allergies (FA) are commonly depicted as immune responses. The mechanism of allergic reactions involves immunoglobulin E (IgE) and non-immunoglobulin E (non-IgE)-related responses caused by contact with specific foods. FAs can be fatal, have negative effects and have become the subject of fanaticism in recent years. In terms of food safety, allergic compounds have become a problem. The immune response to allergens is different to that from food intolerance, pharmacological reactions, and poisoning. The most important allergenic foods are soybeans, milk, eggs, groundnuts, shellfishes, tree nuts, cereals and fish, which together are known as the “Big Eight”. This review will introduce and discuss FAs in milk, peanuts, nuts, shellfishes, eggs and wheat and their detections and potential treatments will also be provided. We believe that this review may provide important information regarding food-induced allergies for children who have allergic reactions and help them avoid the allergenic food in the future.
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Foong, Ru-Xin, and Alexandra F. Santos. "Oral Tolerance Induction—Opportunities and Mechanisms." Foods 11, no. 21 (October 27, 2022): 3386. http://dx.doi.org/10.3390/foods11213386.
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Oral tolerance is the active absence of response to food allergens, which involves complex mechanisms in the gut-associated lymphoid tissue. Food allergy results from the disruption of such tolerance or the absence of its establishment in the first place. It follows allergic sensitization with the production of allergen-specific IgE and results from the degranulation of basophils and mast cells on subsequent exposure to the allergen. Oral tolerance induction has been explored in the contexts of prevention and treatment of food allergy. Early introduction of allergenic foods (i.e., egg and peanut) in the diet of infants, before allergic sensitization occurs (i.e., via inflamed skin affected with eczema) has shown to be beneficial. Guidelines have changed to recommend the introduction of these allergenic foods by 6 months of age. For food allergic individuals, oral tolerance induction has been attempted using allergen-specific immunotherapy, which involves the administration of an allergen, modified or not, through various possible routes, including oral, sublingual, epicutaneous, and subcutaneous, with or without concomitant administration of antibody-based biologics. Further research into the immune mechanisms of food allergy and oral tolerance can lead to the identification of novel targets to suppress the food allergic response and reverse the current food allergy epidemic.
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Kobelkova, I. V., M. M. Korosteleva, D. B. Nikityuk, and M. S. Kobelkova. "Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes." Food systems 4, no. 4 (January 5, 2022): 278–85. http://dx.doi.org/10.21323/2618-9771-2021-4-4-278-285.
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Food allergy, which affects about 8% of children and 5% of adults in the world, is one of the major global health problems, and allergen control is an important aspect of food safety. According to the FALCPA (Food Allergen Labeling and Consumer Protection Act of 2004 FDA), more than 160 foods can cause allergic reactions, with eight of them responsible for 90% of all food allergies in the United States, including milk, eggs, wheat, peanuts, soybeans, tree nuts, crustaceans and fish, also known as the Big 8. Most foods that are sources of obligate allergens are heat treated before consumption, which can trigger the Maillard reaction, which produces glycation end products. Symptoms of food sensitization are known to significantly affect the quality of life, gut microbial diversity and adaptation potential. In particular, in athletes, this can be expressed in a decrease in the effectiveness of the training process, which leads to poor endurance and athletic performance. In this regard, it seems relevant to study the effect of the Maillard reaction and AGEs on the immunogenicity of proteins and the possible relationship between these compounds and food allergy, as well as to develop measures to prevent the adverse effect of allergens on the body of a professional athlete and any other consumer.
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Huang, Yan-yan, Yan-tong Liang, Jia-min Wu, Wei-tong Wu, Xin-tong Liu, Ting-ting Ye, Xiao-rong Chen, Xin-An Zeng, Muhammad Faisal Manzoor, and Lang-hong Wang. "Advances in the Study of Probiotics for Immunomodulation and Intervention in Food Allergy." Molecules 28, no. 3 (January 27, 2023): 1242. http://dx.doi.org/10.3390/molecules28031242.
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Food allergies are a serious food safety and public health issue. Soybean, dairy, aquatic, poultry, and nut products are common allergens inducing allergic reactions and adverse symptoms such as atopic dermatitis, allergic eczema, allergic asthma, and allergic rhinitis. Probiotics are assumed as an essential ingredient in maintaining intestinal microorganisms’ composition. They have unique physiological roles and therapeutic effects in maintaining the mucosal barrier, immune function, and gastrointestinal tract, inhibiting the invasion of pathogenic bacteria, and preventing diarrhea and food allergies. Multiple pieces of evidence reveal a significant disruptive effect of probiotics on food allergy pathology and progression mechanisms. Thus, this review describes the allergenic proteins as an entry point and briefly describes the application of probiotics in allergenic foods. Then, the role of probiotics in preventing and curing allergic diseases by regulating human immunity through intestinal flora and intestinal barrier, modulating host immune active cells, and improving host amino acid metabolism are described in detail. The anti-allergic role of probiotics in the function and metabolism of the gastrointestinal tract has been comprehensively explored to furnish insights for relieving food allergy symptoms and preventing food allergy.
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Huddleston, Christina M., Kirsten M. Kloepfer, Jay J. Jin, and Girish V. Vitalpur. "Management of food allergy in the school setting." Journal of Food Allergy 2, no. 1 (September 1, 2020): 104–7. http://dx.doi.org/10.2500/jfa.2020.2.200023.
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Food allergy is a growing health and safety concern that affects up to 8% of school-age children. Because children spend a significant part of their day in school, and the overall number of school-age children with food allergy has been increasing, management of food allergies relies on the collaboration of allergists, families, and schools to treat and prevent acute allergic reactions. For schools, this involves policies centered on food allergen avoidance, preparedness with epinephrine autoinjectors, adequate school personnel training, and accommodations for an equal opportunity learning environment. Partnerships with allergists, primary care providers, students, families, school nurses, and school staff are vital for creating individualized and effective care plans that will allow all children, including those with food allergies, a safe and nurturing learning environment.
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Prilutskiy, A. S. "FOOD ALLERGY. POSSIBLE WAYS TO INCREASE THE PREVENTION AND TREATMENT EFFICACY." Juvenis Scientia 8, no. 2 (2022): 15–34. http://dx.doi.org/10.32415/jscientia_2022_8_2_15-34.
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The relevance of the food allergy problem is beyond doubt. In a number of countries of the world, its prevalence has increased by 2 times in recent years. Manifestations of food allergy, in contrast to food intolerance, are immunologically determined diseases. Immune-mediated diseases caused by food, based on the mechanism of development, are divided into IgE-mediated, non-IgE-mediated and mixed, differing from each other both clinically and immunopathogenetically. Essentially any allergic disease can be caused by food allergens. It should be noted that at present there are several theories of the development of allergies. The difference in food allergy endotypes in combination with other factors affecting the development of sensitization and manifestations of allergic reactions causes a wide variability in the phenotypic manifestations of allergopathology. Diagnosis of them provides individualization and increases the efficacy of the food allergies prevention and treatment. Various types of diets have been described. The permission-elimination diet proposed by us combines the advantages of all of them. Even isolated use of it provides a clinical effect in almost 25% of patients with food allergies. Particular attention is paid to the methods of early introduction of food products to create food tolerance. Methods of medical treatment are characterized including the use of allergen-specific immunotherapy and various biological preparations.
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Ribeiro, J. C., B. Sousa-Pinto, J. Fonseca, S. Caldas Fonseca, and L. M. Cunha. "Edible insects and food safety: allergy." Journal of Insects as Food and Feed 7, no. 5 (August 13, 2021): 833–47. http://dx.doi.org/10.3920/jiff2020.0065.
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Edible insects are a unique food source, requiring extensive allergenic risk assessment before its safe introduction in the food market. In a recent systematic review, crustacean allergic subjects were identified as a risk group due to cross-reactivity mainly mediated by tropomyosin and arginine kinase. Immunologic co-sensitisation to house dust mites (HDM) was also demonstrated, but its clinical significance and molecular mechanisms were unclear. Furthermore, case reports of food allergy to insects were also analysed but lack of contextual information hindered the analysis. The main goal of this review is to provide an update of new information regarding food allergy caused by insects, covering relevant topics considering the guidelines for allergic risk assessment in novel foods. Newly published studies have further confirmed the role of tropomyosin as a cross-reactive allergen between edible insects and crustaceans, although there are some questions regarding the immunoglobulin E (IgE)-reactivity of this allergen in mealworm species. Furthermore, only specific treatments (enzymatic hydrolysis combined with thermal treatments) were able to eliminate IgE-reactivity of edible insects. Primary sensitisation (e.g. to Tenebrio molitor) has also been shown to be an important pathway for the development of food allergies, with responsible allergens being dependent on the route of sensitisation. However, more studies are necessary to better understand the potential of primary sensitisation causing cross-reactivity with other insect species, crustaceans or HDM. The clinical significance and molecular mechanisms involved in cross-reactivity between edible insects and HDM are still unclear, and a major focus should be given to better understand which allergens cause co-sensitisations between HDM and edible insects and what is the risk of HDM-only allergic subjects consuming edible insects. Contextual information about the reported cases of allergic reactions to insects have further demonstrated that insect-rearing workers and subjects with allergic diseases (in particular, food allergy to crustaceans) are the major risk groups.
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Bergmann, Christoph, Rainer Ehmann, Galateja Jordakieva, Hans-Joerg Koehler, Dirk Straub, Eva Untersmayr, Ralph Dollner, and Annette Sperl. "Targeted micronutrition for allergic patients—possible applications of a food for special medical purposes." Allergo Journal International 30, no. 4 (May 19, 2021): 150–53. http://dx.doi.org/10.1007/s40629-021-00172-8.
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SummaryA novel and recently launched food for special medical purposes was discussed by a multidisciplinary expert panel as an option for allergic patients. The newly developed lozenge contains the whey protein beta-lactoglobulin (BLG) as well as the micronutrients iron, zinc and vitamin A. BLG loaded with ligands (holo-BLG) is discussed as one factor of the allergy-protective farm effect in numerous scientific studies. Further studies reveal that holo-BLG shuttles its ligands specifically to immune cells, where it balances the specific nutrient demand and can thus lead to immune resilience. Based on the scientific background, the experts see a broad range of possible applications for holo-BLG in the form of a lozenge, for example in patients suffering from multiple allergies, with sensitisation to rare allergens (including occupational allergens), tree pollen-associated food allergies or in general difficult treatment situations (e.g. allergies to animal dander or refusal of allergen immunotherapy). The expert panel describes the holo-BLG lozenge as an innovative and additional option for allergic patients.
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Elvira, Dwitya, and Raveinal. "Risk, Causality and Management of Severe Allergic Reactions of RNA Messenger SARS-CoV-2 Vaccine: A Mini Review." Bioscientia Medicina : Journal of Biomedicine and Translational Research 6, no. 4 (February 7, 2022): 1598–603. http://dx.doi.org/10.37275/bsm.v6i4.475.
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SARS-CoV-2 infection has become a health problem throughout the world, including Indonesia with high rates of morbidity (more than 3 million confirmed case) and mortality (more than 80 thousand) due to COVID-19 since it was announced as pandemic in March 2020. Vaccination is one of the efforts to eliminate the pandemic, and just recently Food and Drug Monitoring Agency (BPOM) and Indonesian Government have granted approval for emergency use of messenger RNA (mRNA)-based vaccines. Allergic reactions after vaccination are rare adverse events, including severe allergic reactions and anaphylaxis. Polyethylene glycol (PEG) in mRNA vaccines is thought to be a hidden allergen that trigger allergies. Screening of individuals with a previous history of allergies is necessary to prevent reaction. Experienced health workers are also needed to provide adequate management in the event of a severe allergic reaction or anaphylaxis after COVID-19 vaccination. Aim of this review is to look at the risk of allergy of mRNA vaccine SARS CoV-2; possible causes of allergies and management of individuals with severe allergies/anaphylaxis.
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Roger, Albert, Maria Basagana, Aina Teniente-Serra, Nathalie Depreux, Yanina Jurgens, Clara Padro, Sira Miquel, Carolina Elduque, and Eva M. Martinez-Caceres. "Immunotheraphy in Allergic Diseases." Current Pharmaceutical Design 24, no. 11 (June 27, 2018): 1174–94. http://dx.doi.org/10.2174/1381612824666180116094048.
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The prevalence of allergic diseases is increasing worldwide. It is estimated that more than 30% of the world population is now affected by one or more allergic conditions and a high proportion of this increase is in young people. The diagnosis of allergy is dependent on a history of symptoms on exposure to an allergen together with the detection of allergen-specific IgE. Accurate diagnosis of allergies opens up therapeutic options. Allergen specific immunotherapy is the only successful disease-modifying therapy for IgE-mediated allergic diseases. New therapeutic strategies have been developed or are currently under clinical trials. Besides new routes of administration, new types of allergens are being developed. The use of adjuvants may amplify the immune response towards tolerance to the antigens. In this review, we analyze different antigen-specific immunotherapies according to administration route, type of antigens and adjuvants, and we address the special case of food allergy.
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Ranjitha, D., and A. Alosius. "Food Allergy." Indian Journal of Nutrition and Dietetics 53, no. 1 (March 1, 2016): 111. http://dx.doi.org/10.21048/ijnd.2016.53.1.3880.
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Food Allergen Labelling and Consumer Protection Act (FALCPA 2004) will improve food labelling information for the millions of consumers who suffer from food allergies. The act will be especially helpful to children who must learn to recognize the allergens they must avoid. This act estimated that approximately 2 % of adults and about 5 % of infants and young children in the United States suffer from food allergies and each year, roughly 30,000 individuals require emergency room treatment and 150 individuals die because of allergic reactions to food. Food allergy defined as an immune system reaction that occurs soon after eating a certain food. This happens because their immune system over reacts to the proteins in that food. Even a tiny amount of the allergy causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis. It's easy to confuse a food allergy with a much more common reaction known as food intolerance. While bothersome, food intolerance is a less serious condition that does not involve the immune system. As per FALCPA law, eight types of food allergy causing foods listed. They are milk, egg, fish, shellfish, tree nut, peanut, soybeans and wheat. In this chapter briefly discuss about this eight food allergens.
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Schülke, Stefan, and Melanie Albrecht. "Mouse Models for Food Allergies: Where Do We Stand?" Cells 8, no. 6 (June 6, 2019): 546. http://dx.doi.org/10.3390/cells8060546.
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Food allergies are a steadily increasing health and economic problem. Immunologically, food allergic reactions are caused by pathological, allergen-specific Th2 responses resulting in IgE-mediated mast cell degranulation and associated inflammatory reactions. Clinically, food allergies are characterized by local inflammation of the mouth mucosa, the face, the throat, the gastrointestinal tract, are frequently paralleled by skin reactions, and can result in life-threatening anaphylactic reactions. To better understand food allergies and establish novel treatment options, mouse models are indispensable. This review discusses the available mouse food allergy models, dividing them into four categories: (1) adjuvant-free mouse models, (2) mouse models relying on adjuvants to establish allergen-specific Th2 responses, (3) mouse models using genetically-modified mouse strains to allow for easier sensitization, and (4) humanized mouse models in which different immunodeficient mouse strains are reconstituted with human immune or stem cells to investigate humanized immune responses. While most of the available mouse models can reproducibly portray the immunological parameters of food allergy (Th2 immune responses, IgE production and mast cell activation/expansion), so far, the recreation of the clinical parameters has proven more difficult. Therefore, up to now none of the available mouse models can reproduce the complete human pathology.
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Lariou, Maria Stella, Stavroula Dikalioti, Nick Dessypris, Apostolos Pourtsidis, Margarita Baka, Sophia Polychronopoulou, Fani Athanasiadou Piperopoulou, et al. "Country specific serum IgE reactivity profile and concordance with allergic history among acute lymphoblastic leukemia children and controls." Journal of Clinical Oncology 30, no. 15_suppl (May 20, 2012): e20002-e20002. http://dx.doi.org/10.1200/jco.2012.30.15_suppl.e20002.
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e20002 Background: Allergy has been studied as a risk factor for several malignancies, including childhood leukemia; yet, the tentative etiological nature of this association needs to be further explored. Published studies suffer inappropriate study design and accuracy of exposure variables. In response to the latter need, this study aims to use country specific biological markers, namely levels of the most prevalent allergen-specific immunoglobulin E (IgE) antibodies in Greece as an alternative exposure measurement to history of allergy and compare their concordance with allergic history. Methods: Allergen-specific-IgEs against 24 most prevalent inhalant and food allergens were determined for 199 incident childhood acute lymphoblastic leukemia (ALL), newly diagnosed cases across Greece and registered in the Nationwide Registry for Childhood Hematological Malignancies (NARECHEM) and 113 hospital controls. K statistic was used to check the concordance between serum IgE specific allergens and allergic history overall, as well as among cases and controls. Results: Concordance between self-reported food allergy and food IgE levels in the same individual among both cases and controls was 87% and 83% for respiratory allergens. Among cases, concordance between self reported food allergies and food IgEs was 92% and 80% for controls (p-value 0.003) and the respective κ statistics were 0.28 for cases and 0.10 for controls. Concordance between self reported respiratory allergies and respiratory IgEs was 84% for cases and 81% for controls (p-value 0.57); κ statistics 0.09 for cases and 0.07 for controls. Conclusions: Much of the discordance among cases and controls (self-report false positives) might probably be a reflection of non allergic food hypersensitivity, an allergy that was surpassed or extended allergen avoidance. Other discordance (self-report false negatives) seems to be the result of food sensitization, either hypoclinical or not acknowledged as a type of allergy by mothers of the children. Nevertheless, these measurements jointly analyzed are valuable in exploring the stated hypothesis, especially in well designed prospective studies.
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Reese, Imke, Birgit Ahrens, Barbara Ballmer-Weber, Kirsten Beyer, Katharina Blümchen, Sabine Doelle-Birke, Annice Heratizadeh, et al. "Is the concept of “peanut-free schools” useful in the routine management of peanut-allergic children at risk of anaphylaxis?" Allergo Journal International 29, no. 6 (September 2020): 169–73. http://dx.doi.org/10.1007/s40629-020-00138-2.
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Summary Background Parents of school-age children with food allergies and potential anaphylactic reactions want their children to have an unburdened and risk-free everyday school life. Thus, particularly in the case of peanut allergy, demands for peanut-free schools are put forward. Results and discussion The position paper of the food allergy working group of the German Society for Allergology and Clinical Immunology (Deutsche Gesellschaft für Allergologie und klinische Immunologie) highlights why the concept of peanut-free schools does not protect peanut allergic children, but rather bears potential disadvantages and risks for all those involved. The focus on peanut as a potential trigger of anaphylactic reactions ignores other relevant triggers. Conclusion In order to address the fears and concerns of patients, parents, and school staff, it is mandatory to develop various coping strategies. These should enable and ensure the safety and participation of food-allergic pupils in classes and other school activities. Therefore, it is important to implement adequate measures for allergen avoidance and emergency treatment for students with confirmed food allergies.
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Petersen, Arnd, Wolf Becker, and Uta Jappe. "What makes peanuts so allergenic?" Journal of the Serbian Chemical Society 78, no. 3 (2013): 321–31. http://dx.doi.org/10.2298/jsc121105007p.
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Peanut allergy belongs to one of the most severe food allergies. So far 12 peanut allergens have been registered by the IUIS Allergen Nomenclature Subcommittee. Here, we describe the different peanut allergens and factors that contribute to allergenicity. Peanut contains several class I food allergens (especially Ara h 1, 2, 3) that are stable against heat denaturation and proteolytic digestion and represent storage proteins. These allergens are often associated with severe allergic reactions. Additionally, peanut contains class II food allergens (Ara h 5 and 8), where the IgE reactivity is caused by cross reactions to inhalant allergens. These allergens are mostly associated with mild to moderate allergic reactions. But the severity of symptoms may change by involvement of additional factors. The peanut matrix consists of about 50% of lipids, and allergen - lipid associations have been shown for several peanut allergens. Further factors influencing allergenicity depend on peanut varieties, geographical differences and alterations in food processing. Finally, the physiological function of allergens and the mechanisms, by which they interact with the immune system, are further modulating factors. Thus, the specific allergen structure, matrix, genetic variations, geographic alterations and further augmentation factors are important parameters that induce and influence allergenicity.
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Barni, Simona, Giulia Liccioli, Lucrezia Sarti, Mattia Giovannini, Elio Novembre, and Francesca Mori. "Immunoglobulin E (IgE)-Mediated Food Allergy in Children: Epidemiology, Pathogenesis, Diagnosis, Prevention, and Management." Medicina 56, no. 3 (March 4, 2020): 111. http://dx.doi.org/10.3390/medicina56030111.
Full textAbstract:
A food allergy is an immunoglobulin E (IgE)-mediated hypersensitive reaction to food, which consists in the appearance of allergic symptoms; it can vary from common urticaria to even fatal anaphylaxis. The prevalence of food allergies has been increasing in the past twenty years and it represents a major public health problem in industrialized countries. The mechanism that leads to food allergies is the lack of immunologic and clinical tolerance to food allergens. The diagnosis of IgE-mediated food allergies is based on the combined use of a detailed medical history, in-vivo, and in-vitro research of specific IgE, the elimination diet, and the double-blind placebo-controlled food challenge. The only currently available treatment for allergies is the strict elimination diet. This type of attitude, which we could define as “passive”, does not overcome the risk of accidental reactions due to involuntary intake of the culprit food. For food allergy management, an “active” approach is urgently needed, such as specific allergen immunotherapy, which is currently under development and only used for research purposes. This article aims to give an updated review of IgE-mediated food allergies in pediatric populations in terms of epidemiology, pathogenesis, prevention, diagnosis, and management.
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Memauri, Tessa, Harold Kim, Elissa Abrams, Jennifer Gerdts, and Jennifer Protudjer. "Most Burdensome Food Allergy in Childcare Centers and Schools: A Cross-sectional Study." Health Behavior and Policy Review 8, no. 3 (June 1, 2021): 194–201. http://dx.doi.org/10.14485/hbpr.8.3.1.
Full textAbstract:
Objective: In this mixed-methods study, we aimed to identify the food allergen with the greatest reported burden to families with preschool and school-aged food allergic children. Methods: Parents of children with 2+ food allergies responded to an online, anonymous study on the burden of multiple food allergies. We used descriptive statistics and thematic analysis to analyze the quantitative and qualitative data, respectively. Results: A total of 123 parents participated. The 4 most prevalent food allergies among preschoolers (preschoolers 0-5 years: N = 46; 37.4%) were egg (78.3%), milk (69.6%), peanut (60.9%) and tree nut (54.3%). These were also the most common allergies among school-aged children school-aged 6-18 years; N = 77; 62.6%), albeit in different proportions. Milk was reported as the most stressful food allergy in childcare centers (71.9%), whereas parents of school-aged children reported more comparable distributions of the most stressful food allergy at schools. Qualitatively, we identified one theme per age group: “Peanut is easy to avoid, but milk is everywhere” for preschoolers, and “Every food allergy for school-aged children.” Conclusions: The burden associated with types of food allergy differs between preschool and school-aged children.