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Littérature scientifique sur le sujet « Food allergie »

Auteur : Grafiati

Publié le 9 mars 2023

Mis à jour le 11 mars 2023

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Articles de revues sur le sujet "Food allergie"

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, n^o 1 (1 janvier 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, et Johannes Klockenhoff. « Das Allergie-Internetportal im Aktionsplan gegen Allergien des Bundesministeriums für Ernährung, Landwirtschaft und Verbraucherschutz ». Journal für Verbraucherschutz und Lebensmittelsicherheit 4, n^o 1 (février 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 et Jalila Alshekaili. « Food Allergen Sensitisation Patterns in Omani Patients with Allergic Manifestations ». Sultan Qaboos University Medical Journal [SQUMJ] 18, n^o 4 (28 mars 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, n^o 2 (1 février 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, et Chetna Jantwal. « A Review on Identified Major Food Allergens : Characteristics and Role in Food Allergy ». Indian Journal of Nutrition and Dietetics 54, n^o 3 (4 juillet 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 et Jennifer Schurman. « Update on the Role of Allergy in Pediatric Functional Abdominal Pain Disorders : A Clinical Perspective ». Nutrients 13, n^o 6 (16 juin 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 et Bridget M. Smith. « Economic Factors Impacting Food Allergen Management : Perspectives from the Food Industry ». Journal of Food Protection 80, n^o 10 (14 septembre 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, n^o 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, n^o 1 (1 janvier 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 et Sue Hattersley. « Review of statutory and voluntary labelling of food allergens ». Proceedings of the Nutrition Society 64, n^o 4 (novembre 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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Plus de sources

Thèses sur le sujet "Food allergie"

Rancé, Fabienne. « Allergie à l'arachide chez l'enfant : épidémiologie, diagnostic et prise en charge ». Toulouse 3, 2005. http://www.theses.fr/2005TOU30054.

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L'allergie alimentaire à l'arachide est de plus en plus fréquente. La première problématique concerne le diagnostic. Il repose idéalement sur le test de provocation par voie orale. Ce test est dangereux et coûteux. J'ai élaboré un arbre décisionnel pour réduire les indications du test de provocation (non nécessaire pour des tests cutanés supérieurs à 16 mm et/ou des IgE supérieures à 57 kUA/L). La deuxième problématique concerne la prévalence de l'allergie à l'arachide. Nous ne disposons pas de données épidémiologiques. J'ai mené une enquête par questionnaire. La prévalence cumulée de l'allergie à l'arachide chez les enfants scolarisés a été estimée à 0,7% et la prévalence actuelle à 0,5%. La troisième problématique concerne la prise en charge. L'éviction de l'arachide reste le seul moyen d'éviter les accidents. Pourtant, même chez les patients informés, la fréquence des expositions à l'arachide est élevée. Je présente un programme d'éducation
Food allergies to peanuts are increasingly common. The first problem is diagnosing peanut allergy in children, which ideally relies on an oral food challenge (OFC). However, OFCs are dangerous, costly, and time consuming. In order to reduce the indication for an OFC and to diagnose peanut allergy, I designed a decision tree (no OFC with a prick test wheal diameter greater than or equal to 16 mm and/or a specific IgE value greater than 57 kUA/L). This gave rise to the second problem. What is the prevalence of peanut allergy in France? We do not have epidemiological data. I thus conducted a questionnaire-based survey. The cumulative prevalence of peanut allergy in school children was estimated at 0. 7% and the point prevalence at 0. 5%. This led to the third problem. Removing peanuts from the diet is the only way to avoid accidents. However, even among informed patients, the frequency of exposure to peanuts is high. I have developed an educationnal programme

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MARINI, EMANUELA. « Genitori nella complessità : resilienza e benessere nelle allergie alimentari gravi ». Doctoral thesis, Università degli Studi di Milano-Bicocca, 2016. http://hdl.handle.net/10281/104994.

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The food allergies are a very common illness; their incidence is increasing at around 8% of the pediatric population (Branum and Lukacs, 2009; Sicherer, 2011). The food allergies have a strong impact on the quality of life of patients and their families. The recent literature has extensively documented the impact of illness’ management; it feeds and makes chronic the feelings of uncertainty (Kemp and Hu, 2008) and insecurity (Marklund et al., 2007), the symptoms of stress and anxiety (Teufel et al., 2007), the severe limitations of daily activity (Bollinger et al ., 2006) and the social isolation (Munoz-Furlong, 2003). The psychological experience of patients and families is affected by the knowledge that, to date, the food allergy is a chronic illness; there is no cure and the dietary avoidance is the only recognized treatment. Unfortunately it does not defend the patient from the accidental ingestion, forcing him and his family to a state of constant alert. Many researches have turned their attention to the psychosocial issues related to food allergies, focusing in particular on reducing the quality of life. However, consistently with the salutogenic approach proposed by Antonovsky (1979, 1987), there is a lack of studies on the psychological dimensions that can provide support for effective adaptation to the illness. In this complexity the resilience resources of the parents may represent the crucial dimensions to face the challenges of the child’s illness. Consistently with what has been described, the main objective of this research is to explore the theme of complex parenthood in the severe food allergies; in particular, it has sought to clarify the role that the resilience resources play in promoting quality of life and well-being of parents of children suffering from this illness who are undergoing an experimental therapy: the oral desensitization (SOTI). To evaluate the efficacy of SOTI in improving the quality of life of both patients and parents and to understand the role of resilience resources during the therapy was implemented a follow-up step. To understand any specific elements of the experience connected with severe food allergies this group was compared with another group of parents facing a situation of complex parenthood caused by the diagnosis of autism spectrum syndrome son and a group of parents living the experience of normative parenthood. The applied nature of this work is highlighted by the interventions reported that integrate the research part.

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Neau, Elodie. « Sélection in vitro et in vivo de souches probiotiques ayant des propriétés préventives dans l’allergie ». Thesis, Sorbonne Paris Cité, 2015. http://www.theses.fr/2015USPCB163.

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L'allergie alimentaire peut avoir des effets significatifs sur la morbidité et la qualité de vie. Il existe donc un intérêt considérable à générer de nouvelles stratégies thérapeutiques capables de réduire le risque de développer une atopie. Des études cliniques et expérimentales ont montré que l’allergie était associée à une dysbiose intestinale. Une modulation du microbiote intestinal pourrait ainsi aider à prévenir et traiter les maladies allergiques, justifiant l’utilisation rationnelle de souches probiotiques. L’objectif de mon travail a été de sélectionner au sein d’un panel de 31 souches bactériennes une ou plusieurs souche(s) probiotique(s) possédant des propriétés préventives dans l'allergie, à l'aide d'une combinaison d’approches in vitro et in vivo. Les propriétés immunomodulatrices des souches bactériennes ont été étudiées sur cellules mononucléées sanguines humaines et sur splénocytes murins orientés Th2. Les six souches qui ont induit un fort rapport IL10/IL12p70 et une faible sécrétion d'IFN-γ dans ces deux modèles cellulaires ont été testées pour leur effet protecteur dans un modèle murin d’allergie alimentaire à la β-lactoglobuline (BLG). Trois de ces six souches ont montré un effet protecteur sur l'allergie avec une diminution de la dégranulation des mastocytes et sur la sensibilisation avec une diminution des IgE et des IgG1 spécifiques de la BLG. L’étude de l'impact de ces trois souches sur l'équilibre T helper a montré qu’elles possédaient différents mécanismes d’action. Au niveau systémique, la souche LA307 s’est révélée immunosuppressive, la souche LA308 a induit un profil pro-Th1 et la souche LA305 a induit une réponse à la fois pro-Th1 et régulatrice. Au niveau iléal, l’induction de tolérance pourrait être générée par anergie pour la souche LA305 et par suppression active des réponses Th2 pour les souches LA307 et LA308. L’étude de l’impact de ces trois souches sur le microbiote ne permet pas de conclure que leur effet protecteur est lié à une modulation de la composition du microbiote. Ces résultats montrent que le criblage in vitro, basé sur les propriétés immunomodulatrices des candidats probiotiques, permet une présélection efficace avec trois des six souches sélectionnées ayant un effet protecteur in vivo
Food allergy can have significant effects on morbidity and quality of life. There, the generation of efficient approaches to reduce the risk of developing food allergy is of considerable interest. Clinical and experimental studies have shown the association of allergy with intestinal dysbiosis. Thus, a modulation of the gut microbiota may contribute to the prevention and management of allergic diseases. This notion supports the use of probiotics.The aim of my study was to select, among a panel of 31 bacterial strains, probiotic strains with preventive properties in allergy using a combination of in vitro and in vivo approaches. Immunomodulatory properties of strains were studied on human blood mononuclear cells and on Th2 skewed splenocytes. The six strains inducing a high IL10/IL12p70 ratio and a low secretion of IFN-γ on both cellular models were tested for their protective impact in a murine model of food allergy to β-lactoglobulin (BLG). Three out of six strains showed a protective impact on sensitization with a decrease in allergen specific IgE and on allergy with a decrease in mast cell degranulation. The study of the impact on the T-helper balance for these 3 strains showed that they had different mechanisms of action. At the systemic level, LA307 strain proved to be immunosuppressive, LA308 strain induced a pro-Th1 profile and LA305 strain induced both, a pro-Th1 and a regulatory profile. At the ileal level, tolerance induction resulted from anergy for LA305 strain and from active suppression of Th2 responses for LA307 and LA308 strains. This study does not enable to conclude about the relationship between the protective impact of these 3 strains and the modulation of the composition of microbiota. These results reveal that the in vitro screening, based on immunomodulatory properties of candidate probiotics, allow an efficient pre-selection with three out of the six selected strains showing an in vivo protective impact

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Dano, Dominique. « Contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire ». Thesis, Université de Lorraine, 2015. http://www.theses.fr/2015LORR0111/document.

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L’allergie alimentaire est un problème majeur de santé publique. Sa prévalence est estimée à 5 % chez l’adulte et à 8 % chez l’enfant dans les pays industrialisés. L’objectif de cette thèse est d’apporter une contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire. Nos travaux ont porté sur l’allergie alimentaire au pois jaune et au sésame. Le pois jaune est un allergène émergent à risque de réaction grave. Son seuil réactogène est bas, soit 0,13 g de protéines alors que la teneur des aliments peut atteindre 20 g/100g. L’étude de 35 personnes allergiques au sésame a permis de définir que le seuil réactogène pouvant déclencher une réaction chez 5% de la population allergique se situe entre 1,2 et 4,0 mg de protéines de sésame. Nous avons validé la progression optimale des doses de sésame pour le test de provocation orale en lien avec le consensus européen Europrevall. L’absence d’harmonisation internationale concernant les allergènes à déclaration obligatoire, nous a conduit dans une seconde partie, à étudier l’impact de l’allergie alimentaire sur la décision, l’organisation et le déroulement d’un séjour à l’étranger. Cette étude réalisée en collaboration avec l’Observatoire Régional de Santé et des Affaires Sociales de Lorraine et les associations française et belge pour la prévention des allergies montre, sur un panel de 102 répondants, que l’allergie alimentaire contraint 14 % des répondants à ne pas voyager à l’étranger et que 30% des personnes ayant voyagé ont présenté une réaction allergique. Les accidents sont survenus principalement dans les restaurants. Ces résultats soulignent la nécessité de développer un système d’information et de formation des personnes allergiques et des professionnels de l’alimentation pour mettre en oeuvre des stratégies de prévention du risque
Food allergy is a major public health problem. Its prevalence is estimated at 5% in adults and 8% in children in industrialized countries. The objective of this thesis is to bring a contribution to the diagnostic and therapeutic dietetics in food allergy. Our work focused on yellow pea and sesame food allergies. Yellow pea is an emerging allergen with risk of a severe reaction. Its reactogenic threshold is of 0.13 g of protein while the content of food can reach 20 g / 100g. The study of 35 people allergic to sesame has enabled the identification of the reactogenic threshold that can trigger a reaction in 5% of the allergic population. It is estimated between 1.2 and 4.0 mg of sesame protein. We validated optimal progression dosing scheme for sesame for oral challenge test taking in account the European consensus Europrevall. Lack of international harmonization on mandatory allergens, led us in a second part of this thesis, to study the impact of food allergy on the decision, trip organization and a stay abroad of an allergic person. This study, conducted in collaboration with the regional health observatory and Social Affairs of Lorraine and the French and Belgian associations for allergy prevention shows, on a panel of 102 respondents, that food allergy forced 14% of respondents do not travel abroad and that 30% of people who have traveled had an allergic reaction. The accidents occurred mainly in restaurants. These results highlight the need to develop an information system and training of allergies and food professionals to implement risk prevention strategies

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Syck, Megan Paige. « Sensitivity to Oral Food Allergies in Subjects with Allergic Rhinitis and Eczema ». University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1623167438325618.

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Bonnegarde-Bernard, Astrid. « Régulation des réponses immunitaire allergiques par la kinase IKKb des cellules épitheliales intestinales : Effect sur les reactions allergique inflammatoires au niveau des muqueuses pulmonaires et de la peau ». Thesis, Paris, AgroParisTech, 2013. http://www.theses.fr/2013AGPT0084.

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La régulation de l'homéostasie intestinale est de la plus haute importance en raison de la constante exposition de l'intestin aux antigènes alimentaires et à la flore commensale. La perturbation de la flore intestinale est souvent associée à diverses maladies telles que l'allergie, l'obésité et certaines maladies inflammatoires. La plupart des individus sont tolérant aux antigènes alimentaires et ne développe pas de réponse immunitaire sauf en cas de prédisposition génétique ou d'exposition à un environnement défavorable. La réponse allergique se caractérise par la production d'IgE stimulé par les lymphocytes Th2. Les symptômes allergiques sont très variés et affectent plusieurs parties de l'organisme. La plupart des travaux de recherche se sont focalisé jusqu'à présent sur le rôle des cellules de l'immunité adaptative dans le développement de l'allergie en sous-estimant le rôle majeur des cellules épithéliales et des cellules de l'immunité innée. L'objectif de ce projet est de comprendre comment les cellules épithéliales intestinales modulent la réponse immunitaire à distance vers la muqueuse pulmonaire ou la peau après stimulation allergique. L'ingestion de l'antigène associé à l'adjuvant de la toxine cholérique permet d'étudier la réponse allergique chez l'animal. Nous avons démontré sur ce modèle animal que l'absence de la kinase inhibitrice IKKb dans la voie de signalisation du facteur de transcription NF-kB altère la composition de la flore intestinal d'une part et transforme la réponse immunitaire inflammatoire au niveau pulmonaire et de la peau grâce à la présence d'IgA et de lymphocyte Th17 d'autre part. En adéquation avec les observations cliniques rapportées chez les patients allergiques (allergies alimentaires, asthme, dermatite atopique), nos résultats identifient IKKb dans la cellule épithéliale intestinale comme cible potentielle pour traiter les allergies alimentaires. De futurs efforts devront être faits pour développer de nouvelles stratégies thérapeutiques qui considèrent la muqueuse intestinale, la production d'IgA et l'importance des bactéries commensales dans le traitement des allergies
Immune homeostasis is of paramount importance in the gastrointestinal tract, which is constantly exposed to ingested antigens and commensal microbiota. The gut microbiota can be perturbed by endogenous or exogenous factors and it is now established that microbial dysbiosis is associated with allergy, obesity, and inflammatory diseases. Ingestion of food antigens generally fails to promote brisk immune responses but rather results in a state of immune tolerance. However, aberrant immune responses can develop in individuals with a genetic predisposition. Food allergies are generally regarded as pathologic responses to food antigens mediated by excessive Th2 responses and antigen-specific IgE antibody responses. Clinical manifestations of food allergies are very broad and symptoms can affect different organs. While past research on allergy focused on the role of cells and molecules involved in adaptive immunity, epithelial cells lining the sites of antigen entry and innate immune responses have recently emerged as important players in allergy. This project was undertaken to understand the mechanisms employed by intestinal epithelial cells (IECs) to shape immune responses to allergens and influence allergic manifestations in distant mucosal sites such as the airways or the skin. Oral administration of food antigen with cholera toxin as adjuvant in experimental animals is a well-accepted model to study allergic sensitization to food antigens. Using this model, we show that a localized impairment of the canonical NF-κB pathway through deletion of IkB kinase (IKKβ) in IECs alters the gut microbiota during oral allergic sensitization and regulates the magnitude of allergic inflammatory responses at distant sites of the airway and the skin through enhancement of IgA Abs and Th17 responses. Consistent with the clinical observations linking atopic diseases (food allergy, allergic asthma, atopic dermatitis), our results identify IKKβ in IECs as a potential therapeutic target for treatment of food allergies and subsequent disease. They also suggest that future efforts for controlling allergic responses in the airways and the skin could include strategies that use the gut microbiota and promote IgA Ab responses and prevent IL-17 responses

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Teste, Bruno. « Développement d'un microsystème bioanalytique intégrant des nanoparticules magnétiques dédié au diagnostic de l'allergie ». Phd thesis, Université Pierre et Marie Curie - Paris VI, 2011. http://pastel.archives-ouvertes.fr/pastel-00610305.

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Dans le cadre du diagnostic de l'allergie, l'approche in vitro la plus utilisée consiste à quantifier les Immunoglobulines E (IgE) du patient par un immunodosage de type enzyme linked immunosorbent assay (ELISA) à l'aide d'un support conventionnel : la plaque de microtitration. Ces méthodes sont utilisées du fait de leur grande spécificité et sensibilité. Bien que cette technique soit facile à mettre en œuvre et automatisable, elle nécessite des volumes de réactifs et d'échantillons importants (de l'ordre de la centaine de μL) et est limitée par le transfert de masse des analytes vers la surface du support générant ainsi des temps d'analyse élevés. Notre travail a consisté à élaborer un microsystème bioanalytique intégrant des nanoparticules magnétiques et dédié au diagnostic de l'allergie au lait. Les nanoparticules magnétiques fonctionnalisées avec la molécule de capture, l'antigène dans notre cas, sont utilisées en tant que support de l'interaction et permettent ainsi de capturer la cible (IgE) en phase colloïdale. La réduction de la taille du support vers des échelles nanométriques permet d'augmenter le rapport surface sur volume et de réduire les distances de diffusion. Ainsi, la cinétique d'interaction entre la molécule de capture et la cible est accélérée par rapport à des supports milli ou micrométriques. Après l'étape de capture de la molécule cible, les nanoparticules et donc la cible sont séparées des molécules interférentes et préconcentrées au sein d'une chambre magnétique avant l'étape de détection. En effet, cette chambre magnétique, composée de billes de fer ferromagnétiques, permet le confinement magnétique des nanoparticules. Ainsi, le microsystème que nous avons développé a permis de diminuer les temps d'analyse d'un facteur 25 et de consommer 50 fois moins d'échantillon par rapport à un ELISA conventionnel réalisé en plaque de microtitration. Ceci est d'autant plus critique que l'on travaille dans un contexte d'allergie au lait qui concerne les jeunes enfants. L'immunodosage des IgE spécifiques au sein des sérums de patients allergiques au lait et la comparaison des résultats avec une méthode de référence a permis de valider ce microsystème bioanalytique en tant qu'outil de diagnostic de l'allergie.

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Lee, Yee Ming. « Investigation of food allergy training and child nutrition professionals’ knowledge and attitudes about food allergies ». Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13668.

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Doctor of Philosophy
Department of Hospitality Management and Dietetics
Deborah D. Canter
Junehee Kwon
Food allergies affect 1 in 25 school-aged children in the U.S., and Child Nutrition Professionals (CNPs) need more vigilance serving them. To assess CNPs’ knowledge, attitudes about food allergies including barriers to providing food allergy training, as well as current training practices; an online survey was conducted with randomly selected 1,500 CNPs nationwide. The survey instrument was developed based on focus groups, pilot-tested, and sent to the sample via email. About 24% or 340 CNPs completed the survey. Descriptive and inferential statistics including hierarchical and logistic regressions were calculated using SPSS. A majority of respondents currently provide allergen free meals in their districts (n=256). The mean food allergy knowledge score of CNPs was 31.9 (Standard Deviation=3.3) of 39. Respondents scored lowest on recognizing symptoms of food allergic reactions and understanding food allergen-related terminology. Years of managerial experience and previous food allergy training were positively associated with the knowledge scores. Most participants viewed food allergy as an important issue, but they faced challenges fulfilling last-minute allergen-free meal requests and purchasing allergen-free products. Sixty percent (n=200) did not provide any food allergy training. Of those who provided some sorts of training (n=140), the training was provided in groups (n=96), “one-on-one” basis (n=30), or combination of both methods (n=14). The employees were trained annually (n=76), once a year if they worked directly with the students with food allergies (n=52), and/or when they were newly hired (n=33). Lack of time and funding were barriers to providing food allergy training. Previous food allergic reactions and regulatory requirements served as cues to providing food allergy training. Previous food allergy training, knowledge, and self-efficacy were factors differentiating if food allergy training had or had not been provided in past 12 months. Systematic and regular food allergy training may be needed to ensure allergen-free meals are properly prepared. Food allergy training for CNPs to improve knowledge and self-efficacy may increase food allergy training at school food service establishments.

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Misner, Scottie, Carol Curtis et Ralph Meer. « Food Allergies ». College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146452.

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Misner, Scottie, et Traci Armstrong Florian. « Food Allergies ». College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/252312.

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Livres sur le sujet "Food allergie"

Adverse reactions to food. Chicago, Ill : American Dietetic Association, 1991.

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1936-, Harms H. K., et Wahn U, dir. Food allergy in infancy and childhood. Berlin : Springer Verlag, 1989.

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Food allergy. Edinburgh : Elsevier Saunders, 2012.

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Jonathan, Brostoff, et Challacombe Stephen J, dir. Food allergy and intolerance. 2^e éd. London : Saunders, 2002.

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Workman, Elizabeth. The allergy diet : How to overcome your food intolerance. New York : Larousse, 1985.

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Workman, Elizabeth. The allergy diet : How to overcome your food intolerance. Scarborough, Ont : Prentice-Hall Canada, 1985.

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O, Hunter J., et Alun Jones V, dir. The allergy diet : How to overcome your food intolerance. London : Macdonald, 1988.

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D, Metcalfe Dean, Sampson Hugh A et Simon Ronald A, dir. Food allergy : Adverse reactions to food and food additives. 3^e éd. Malden, Mass : Blackwell Science, 2003.

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Food intolerance solutions : Proven solutions for relief from headache, migraine, IBS, catarrh, rhinitis, asthma, eczema, rashes, acne, fatigue and child behaviour problems. Beddington, Croydon : Filament Publishing, 2016.

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International Symposium on Immunological and Clinical Problems of Food Allergy (6th 1995 Lugano, Switzerland). Highlights in food allergy. Sous la direction de Wüthrich Brunello et Ortolani C. Basel : Karger, 1996.

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Chapitres de livres sur le sujet "Food allergie"

Steinman, Harris A., et Comaine van Zijl. « 14. Food allergies and food allergen control ». Dans Applied food science, 289–329. The Netherlands : Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-933-6_14.

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Hassan, G., M. Ismail, T. Masood et S. Saheer. « Food Allergy Insomnia ». Dans Allergy and Allergen Immunotherapy, 355–67. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 : CRC Press, 2017. http://dx.doi.org/10.1201/9781315207520-20.

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Costa, Joana, Caterina Villa, Telmo J. R. Fernandes, M. Beatriz P. P. Oliveira et Isabel Mafra. « Peanut Allergy : Clinical Relevance and Allergen Characterisation ». Dans Food Allergy, 35–57. Boca Raton, FL : CRC Press, 2017. | 𠇊 science publisher's book." : CRC Press, 2017. http://dx.doi.org/10.1201/9781315151786-3.

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Leung, Nicki Y. H., Christine Y. Y. Wai, Ka Hou Chu et Patrick S. C. Leung. « Advances in Seafood Allergy Research : Allergen Detection and Allergen-Specific Immunotherapy ». Dans Food Allergy, 80–105. Boca Raton, FL : CRC Press, 2017. | 𠇊 science publisher's book." : CRC Press, 2017. http://dx.doi.org/10.1201/9781315151786-5.

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Di Bartolo, Christina A., et Maureen K. Braun. « Food Allergies ». Dans Pediatrician's Guide to Discussing Research with Patients, 131–48. Cham : Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-49547-7_8.

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Taylor, Steve L., Julie A. Nordlee et Robert K. Bush. « Food Allergies ». Dans ACS Symposium Series, 316–29. Washington, DC : American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0484.ch028.

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Drouin, E., et P. Poitras. « Food Allergies ». Dans The Digestive System : From Basic Sciences to Clinical Practice, 377–80. Cham : Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98381-9_22.

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Bowman, Christal C. « Food Allergies ». Dans Molecular and Integrative Toxicology, 127–49. Totowa, NJ : Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-812-2_5.

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Tyndall, Elaine Kathleen, et Fabrizio Jacoangeli. « Food Allergies ». Dans Hidden and Lesser-known Disordered Eating Behaviors in Medical and Psychiatric Conditions, 261–71. Cham : Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-81174-7_26.

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Koletzko, Sibylle, et Berthold Koletzko. « Allergen Avoidance Approaches in Food Allergy Management ». Dans Microbial Host-Interaction : Tolerance versus Allergy, 169–84. Basel : KARGER, 2009. http://dx.doi.org/10.1159/000235790.

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Actes de conférences sur le sujet "Food allergie"

Khor, Pei Lin, et Wong Jee Keen Raymond. « Food Allergen Detection in Malaysian Food Using Convolutional Neural Networks ». Dans International Technical Postgraduate Conference 2022. AIJR Publisher, 2022. http://dx.doi.org/10.21467/proceedings.141.15.

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Food allergy is a rising, global epidemic. Some Malaysian cooking contains food-allergic-reaction-causing ingredients that may cause severe allergic reactions. A food allergen detection system in Malaysian food is proposed for tourists with food allergies who are unfamiliar with the wide variety of Malaysian dishes to prevent severe allergic reactions. This work focuses on three major food allergens, which include peanuts, cow’s milk, and shellfish. A new Malaysian food image dataset was prepared, and transfer learning on the custom dataset was done via fine-tuning and feature extraction techniques. Comparisons on the ResNet50, InceptionV3, and VGG16 architectures are done based on the accuracy of each model on the testing data. The VGG16 architecture is concluded as the most suitable neural network model for food allergen detection in Malaysian food. The proposed classifier achieved an accuracy of 80.56% on the test samples. The final model is loaded into a Graphical User Interface (GUI) application to demonstrate the results of the Malaysian food classification model.

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Tran, M.-Y., L. Page et S. Hahn. « „Rezeptentwicklung zur Nahrungsmittelprovokation ‚Double-Blind Placebo-Controlled Food Challenge’ bei Kuhmilch-Allergie im Säuglings- und Kindesalter“ – Zusammenfassung der Abschlussarbeit ». Dans Kongress Ernährung 2020 – Medizin fürs Leben. © Georg Thieme Verlag KG, 2020. http://dx.doi.org/10.1055/s-0040-1710290.

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L'Hocine, Lamia, Allaoua Achouri, Emily Mason et Mélanie Pitre. « Allergenicity risk assessment of glabrous canaryseed as novel food protein source ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/hyzq5376.

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Glabrous canaryseed, a novel cereal grain, is emerging as a valuable source of plant proteins due to its high content in protein (22%). This true cereal was approved for human consumption in Canada and the United States, and as part of the regulatory safety assessment, its allergenic potential was evaluated. Canaryseed was found to be gluten-free and thus, suitable for individuals with celiac disease, however, possible allergic cross-reactivity between canaryseed and wheat was also revealed. Based on these findings, a cautionary labelling alluding to the potential of allergic reaction is requested on canaryseed food products, and further research to clarify the relationship between canary seed proteins and known wheat allergens was recommended. Therefore, the purpose of this study was to further assess the immunological cross-reactivity risks of canary seed to phylogenetically related grains, including wheat and oat, using wheat-allergic sera IgE based 1D and 2D- immunoblots and ELISA, followed by proteomic/bioinformatics identification of IgE-binding proteins. The results demonstrated extensive serological cross-reactivity between wheat, oat and canaryseed proteins, where the less abundant protein fractions showed the strongest IgE-binding. The in-gel tryptic digestion and LC-MS/MS identification of the IgE-binding canaryseed proteins showed high homology to proteins from wheat, barley, oat and Brachypodium distachyon (also known as stiff brome), which all belong to the Pooideae botanical subfamily. A majority of the IgE-binding proteins were mostly minor metabolic enzymes or uncharacterized proteins. Low sequence homology was observed for the 11-12S globulin storage proteins. Positive serological testing cannot ascertain allergic reaction to canaryseed, it does not rule out, however, the risks for wheat, oat or barley sensitized atopic population. Clinical oral food challenge remains the ultimate tool to conclude on the allergenicity of canaryseed. Until then, these data serve the reinforcement of the regulatory requirement to use allergen precautionary labeling for products containing canaryseed proteins.

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Akkerman, J. W. N., E. Kloprogge et P. L. B. Bruynzeel. « PLATELETS PLAY A ROLE IN THE IMMEDIATE ALLERGEN-INDUCED BRONCHOCONSTRICTIVE REACTION IN ASTHMATICS ». Dans XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1642880.

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Platelet Activating Factor (PAF) is generally considered to play an important role in acute allergic reactions. A special example of such a reaction is allergic asthma and indirect evidence suggests that here too PAF may be involved. Direct proof for a role of PAF, however, is difficult to obtain since in blood PAF has an extremely short half-life due to its inactivation by an acetyl-hydrolase in plasma, its uptake and degradation by many cell types and its lipophilic properties making it easily stick to membranes. Despite these handicaps we report here that during an acute bronchoconstrictive reaction in asthmatics, PAF is liberated into the circulation and binds to platelets. Eight patients with allergic asthma were challenged by inhalation provocation. Four patients responded with an immediate bronchoconstrictive reaction, which was accompanied by a 40% decrease in freely accessible PAF-receptors on their platelets, collected 1 hour after bronchoconstriction (specific bindings of 3H-PAF decreased from 264 ± 44 to 164 ± 45 mol/platelet, p < 0.05). The patients who did qpt respond to allergen provocation failed to show a change in 3H-PAF binding. In both groups platelet counts and PAF-induced aggregation did not change significantly. In view of the high specificity of PAF-receptors on platelets (a 200-fold excess of histamine did not interfere) and the fact that in vitro3H-PAF-binding gradually becomes irreversible, we conclude that during an immediate bronchoconstrictive reaction circulating platelets make contact with PAF. Together with evidence that urtder similar conditions secreted products from platelets appear in the circulation, these data indicate that platelet activation by PAF forms an important step in the pathophysiology of allergic asthma.

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Frey, Remo Manuel, Benjamin Ryder, Klaus Fuchs et Alexander Ilic. « Universal Food Allergy Number ». Dans IoT'16 : The 6th International Conference on the Internet of Things. New York, NY, USA : ACM, 2016. http://dx.doi.org/10.1145/2991561.2998462.

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Flokstra - De Blok, Bertine, Tina Van Der Velde, Liz Angier, Evangeline Clark, Pascal Demoly, Clara Gaudin, Radek Gawlik et al. « Food allergy logogram to facilitate the diagnosis of food allergy in primary care ». Dans ERS International Congress 2020 abstracts. European Respiratory Society, 2020. http://dx.doi.org/10.1183/13993003.congress-2020.2682.

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Bujaka, Jekaterina, et Rita Riekstina-Dolge. « Food allergy knowledge and practice of restaurant staff ». Dans 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.012.

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Coskun, Ahmet F., Justin Wong, Delaram Khodadadi, Richie Nagi, Andrew Tey et Aydogan Ozcan. « Cell-Phone Based Food Allergen Testing ». Dans CLEO : Science and Innovations. Washington, D.C. : OSA, 2013. http://dx.doi.org/10.1364/cleo_si.2013.ctu2m.7.

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Henricksen, Karen, et Stephen Viller. « Design of software to support families with food-allergic and food-intolerant children ». Dans the 24th Australian Computer-Human Interaction Conference. New York, New York, USA : ACM Press, 2012. http://dx.doi.org/10.1145/2414536.2414571.

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Plesca, Doina Anca, Luminita Spatariu, Luiza Bordei, Plesca Vlad et Victoria Hurduc. « OC-54 The role of prevention in food allergies ». Dans 8th Europaediatrics Congress jointly held with, The 13th National Congress of Romanian Pediatrics Society, 7–10 June 2017, Palace of Parliament, Romania, Paediatrics building bridges across Europe. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2017. http://dx.doi.org/10.1136/archdischild-2017-313273.54.

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Rapports d'organisations sur le sujet "Food allergie"

Obbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry et al. Types and Amounts of Complementary Foods and Beverages and Food Allergy, Atopic Dermatitis/Eczema, Asthma, and Allergic Rhinitis : A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, avril 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0304.

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Obbagy, Julie, Laural English, Tricia Psota, Perrine Nadaud, Kirsten Johns, Yat Ping Wong, Nancy Terry et al. Timing of Introduction of Complementary Foods and Beverages and Food Allergy, Atopic Dermatitis/Eczema, Asthma, and Allergic Rhinitis : A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, avril 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0303.

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Broide, David, et Seema Aceves. TGF-Beta Gene Polymorphisms in Food Allergic versus Non-Food Allergic Eosinophilic Esophagitis. Fort Belvoir, VA : Defense Technical Information Center, décembre 2014. http://dx.doi.org/10.21236/ada612768.

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Güngör, Darcy, Perrine Nadaud, Carol Dreibelbis, Concetta LaPergola, Nancy Terry, Yat Ping Wong, Steve Abrams et al. Never Versus Ever Feeding Human Milk and Food Allergies, Allergic Rhinitis, Atopic Dermatitis, and Asthma : A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, avril 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0205.

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Donovan, Sharon, Kathryn Dewey, Rachel Novotny, Jamie Stang, Elsie Taveras, Ronald Kleinman, Ramkripa Raghavan et al. Maternal Diet during Pregnancy and Lactation and Risk of Child Food Allergies and Atopic Allergic Diseases : A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, juillet 2020. http://dx.doi.org/10.52570/nesr.dgac2020.sr0207.

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Knibb, Rebecca, Lily Hawkins et Dan Rigby. Food Sensitive Study : Wave Two Survey. Food Standards Agency, septembre 2022. http://dx.doi.org/10.46756/sci.fsa.nyx192.

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Food hypersensitivities (FH) include food allergy, food intolerance and coeliac disease. Food allergy and coeliac disease involve an immune mediated reaction to certain foods; food intolerance is caused by a non-immune mediated reaction (such as an enzymatic or pharmacological effect). Each of these FHs result in unpleasant symptoms if the food is eaten in sufficient quantity, with food allergic reactions sometimes resulting in life-threatening symptoms. Management of FH by an individual or members of their family therefore involves constant vigilance and risk assessment to determine if a food is safe to eat. Research over the last twenty years has demonstrated that this burden, along with the unpredictable nature of FH reactions, has an impact on quality of life (QoL). QoL encompasses our emotions, physical health, the environment we live in, our social networks and day-to-day activities. FH has been shown to have an impact on many of these areas, however there are still research gaps. In particular, many studies focus on children, adolescents or parents rather than the adult population and little is known about those with food intolerances. In order to make a comprehensive characterisation and evaluation of the burden caused by living with FH, the day-to-day management of FH and associated inconveniences, the FSA has commissioned this project, led by Aston University. The project is called the FoodSensitive study and this report relates to findings for workstream one, a survey to assess the impact of FH on QoL. This survey was carried out in two waves, one year apart. This report covers the second wave and a comparison of wave one and two for those participants who completed both waves.

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Güngör, Darcy, Perrine Nadaud, Carol Dreibelbis, Concetta LaPergola, Nancy Terry, Yat Ping Wong, Steve Abrams et al. Shorter Versus Longer Durations of Any Human Milk Feeding and Food Allergies, Allergic Rhinitis, Atopic Dermatitis, and Asthma : A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, avril 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0206.

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Zhan, Jixun. Toward Development of a Food-Based Genetic Approach to Overcoming Food Allergies. Fort Belvoir, VA : Defense Technical Information Center, octobre 2012. http://dx.doi.org/10.21236/ada589216.

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Jia, Lili, et Steve Evans. Prevent food allergy alerts : an incentive-based approach. Food Standards Agency, février 2022. http://dx.doi.org/10.46756/sci.fsa.flm647.

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Résumé :

The majority of UK food recalls are due to allergen mislabelling, misleading allergen claims and/or the unintentional presence of allergens – representing a significant food safety risk and cost to industry. Labelling legislation must be followed to ensure food is safe and what it says it is, and this requires good allergen management and accurate allergen information communication down the supply chain. Distilling this information accurately, to inform labelling and/or communication of allergen information, can be particularly challenging for small to medium food businesses due to the low adoption of advanced labelling technology. In November 2018, a joint FSA/EIT (European Institute of Innovation & Technology) workshop discussed potential solutions to tackling the increase in food allergen mislabelling incidents. It was concluded that the situation could be improved by developing accessible and affordable tools for food businesses, to aid in the automation of food data collection, validation and management. As a result, the FSA are funding this initial development project that aims to develop an online system targeted at small and medium-sized food businesses, to help reduce the number of product recalls due to allergen mislabelling. The tool is also predicted to support more reliable knowledge transfer and incident tracking when things do go wrong.

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