Differences in food allergens and atopy between African American and Caucasian children with food allergy in the FORWARD study

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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Common food allergens and cross-reactivity

Journal of Food Allergy ◽

10.2500/jfa.2020.2.200020 ◽

2020 ◽

Vol 2 (1) ◽

pp. 17-21

Author(s):

Olivia L. Francis ◽

Kathleen Y. Wang ◽

Edwin H. Kim ◽

Timothy P. Moran

Keyword(s):

Food Allergy ◽

Protein Stability ◽

Cross Reactivity ◽

Molecular Characteristics ◽

Food Allergens ◽

Tree Nuts ◽

Heat Stable ◽

Systemic Reactions ◽

Hen’S Egg ◽

Fish And Shellfish

The most clinically relevant food allergens are cow’s milk, hen’s egg, peanut, tree nuts, wheat, soy, fish, shellfish, and seeds. Heat-stable food allergens have molecular characteristics that enhance protein stability and gastrointestinal absorption and thus are more likely to cause systemic reactions on ingestion. In contrast, heat-labile food allergens lack these characteristics and do not typically elicit reactions if sufficiently altered by heat or acid. Immunologic cross-sensitization between food allergens is more common than clinical cross-reactivity. However, certain groups of food allergens, such as tree nuts, fish, and shellfish, are associated with high rates of clinical cross-reactivity. Knowing the rates of clinical cross-reactivity is important when providing guidance to patients with food allergy and families on what foods can be safely added to the diet and what foods should be avoided.

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Determination of allergenicity of different food allergens in a rat model of food allergy

Journal of Allergy and Clinical Immunology ◽

10.1016/s0091-6749(03)80893-x ◽

2003 ◽

Vol 111 (2) ◽

pp. S251

Author(s):

B. Ahrens ◽

D. Quarcoo ◽

A. Meeuw ◽

J. Zagon ◽

G. Reese ◽

...

Keyword(s):

Food Allergy ◽

Rat Model ◽

Food Allergens

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A Web-based Survey for the Association Between Food Allergy and Depression/psychological Distress in 11,876 Japanese (P18-019-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz039.p18-019-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Shinsuke Hidese ◽

Shun Nogawa ◽

Kenji Saito ◽

Hiroshi Kunugi

Keyword(s):

Food Allergy ◽

Psychological Distress ◽

Control Group ◽

Food Allergens ◽

Kiwi Fruit ◽

Web Based ◽

Funding Sources ◽

Depression Group ◽

Japanese Sample ◽

History Of

Abstract Objectives The aim of this study is to examine whether food allergy (FA) is associated with depression/psychological distress in a large Japanese sample. Methods This web-based survey was conducted on a platform of “Yahoo! JAPAN -HealthData Lab” and the Genequest Inc. (Tokyo, Japan). Participants were 1000 individuals with self-reported history of depression (mean age: 41.4 years, 501 men and 499 women) and the remaining 10,876 controls (mean age: 45.1 years, 5691 men and 5185 women). Six-item Kessler scale (K6) test cut-off score ≥13 was used to estimate severe psychological distress. We gained self-reported information on FA and 27 specific food allergens. Results The proportion of individuals with FA, 2 or more, 3 or more, and 4 or more allergens was higher in the depression group compared to the control group (odds ratio [OR] = 1.64, 1.75, 2.02, and 2.27, respectively; P < 0.001). Allergen analyses revealed that allergies for shrimp, egg, mackerel, crab, kiwi fruit, milk, banana, and squid were more common in the depression group compared to the control group (P < 0.05). Individuals who had severe psychological distress was more common in the FA group than in the non-FA group, in the total participants (OR = 1.32, 1.62, 2.04 and 2.51; 1, 2, 3, and 4 or more allergens, respectively; P < 0.001). Conclusions We suggest that FA is likely to be a risk factor for depression and severe psychological distress, which is dependent on the number of food allergens. Funding Sources This work was supported by an Intramural Research Grant for Neurological and Psychiatric Disorders of National Center of Neurology and Psychiatry.

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Food allergy and anaphylaxis – 2056. Clinical cross-reactivity of major food allergens among children

World Allergy Organization Journal ◽

10.1186/1939-4551-6-s1-p139 ◽

2013 ◽

Vol 6 ◽

pp. P139

Author(s):

Miho Hasegawa ◽

Takatsugu Komata ◽

Kiyotake Ogura ◽

Katsuhito Iikura ◽

Sakura Sato ◽

...

Keyword(s):

Food Allergy ◽

Cross Reactivity ◽

Food Allergens ◽

Major Food

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Prevalence and risk factors for bronchial asthma in an urban area of Puducherry: a cross-sectional study

International Journal of Contemporary Pediatrics ◽

10.18203/2349-3291.ijcp20184290 ◽

2018 ◽

Vol 5 (6) ◽

pp. 2249

Author(s):

L. Anand Arokiaraj ◽

T.R. Gobinaath

Keyword(s):

Food Allergy ◽

Rural Areas ◽

Social Impact ◽

Cross Sectional Study ◽

Rural Students ◽

Food Allergens ◽

Sectional Study ◽

School Students ◽

Cross Sectional ◽

Urban And Rural Areas

Background: Food allergy is mostly IgE-mediated which is estimated to affect 6% to 8% children and 3% to 4% adults the clinical and social impact of which takes a hard toll in early childhood. The objective of this study is to study the magnitude of food allergy and differences in food allergens among the urban and rural school-going children.Methods: A cross-sectional study was conducted among 350 school going children, aged 5-10 years, attending to two private schools (n=192) and two government schools (n=158) in the urban and rural field practice areas respectively and data regarding food allergens was collected using a semi-structured proforma.Results: There was a significant higher (p<0.001) proportion of wheeze symptomatics among the urban (n=70, 44.3%) than the rural students (n=37, 19.3%). The students had higher allergies to Ice-cream (14.57%, n=51), prawn (11.14%, n=39), peanut (14.57%, n=51), garlic (14.57%, n=51), fish (11.14%, n=39) and milk (11.14%, n=39).Conclusions: There was a higher proportion of food allergy among the urban school students compared to the rural students. The food allergens also varied significantly in their influence on food allergy among the urban and rural areas.

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Comparison of Research Participation among African American and Caucasian Children with Food Allergy

Annals of Epidemiology ◽

10.1016/j.annepidem.2018.06.041 ◽

2018 ◽

Vol 28 (9) ◽

pp. 669

Author(s):

Perry A. Catlin ◽

Pavan K. Chundi ◽

Jennifer Jennings ◽

Christina McDougall ◽

Amal H. Assa’ad

Keyword(s):

African American ◽

Food Allergy ◽

Research Participation

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ILSI Europe’s Food Allergy Task Force: From Defining the Hazard to Assessing the Risk from Food Allergens

Journal of AOAC International ◽

10.5740/jaoacint.17-0397 ◽

2018 ◽

Vol 101 (1) ◽

pp. 91-95 ◽

Cited By ~ 1

Author(s):

René R W Crevel ◽

Stefan Ronsmans ◽

Cyril F M Marsaux ◽

Diána Bánáti

Keyword(s):

Risk Assessment ◽

Food Allergy ◽

Task Force ◽

World Health ◽

Health Concern ◽

Food Allergies ◽

Food Allergens ◽

The European Union ◽

Funded Project ◽

The Impact

Abstract The International Life Sciences Institute (ILSI) Europe Food Allergy Task Force was founded in response to early public concerns about the growing impact of food allergies almost coincidentally with the publication of the 1995 Food and Agriculture Organization-World Health Organization Technical Consultation on Food Allergies. In line with ILSI principles aimed to foster collaboration between stakeholders to promote consensus on science-based approaches to food safety and nutrition, the task force has played a central role since then in the development of risk assessment for food allergens. This ranged from consideration of the criteria to be applied to identifying allergens of public health concern through methodologies to determine the relationship between dose and the proportion of allergic individuals reacting, as well as the nature of the observed responses. The task force also promoted the application of novel, probabilistic risk assessment methods to better delineate the impact of benchmarks, such as reference doses, and actively participated in major European food allergy projects, such as EUROPREVALL, the European Union (EU)-funded project “The prevalence, cost and basis of food allergy across Europe;” and iFAAM, “Integrated approaches to food allergen and allergy risk management,” also an EU-funded project. Over the years, the task force’s work has evolved as answers to initial questions raised further issues: Its current work program includes a review of analytical methods and how different ones can best be deployed given their strengths and limitations. Another activity, which has just commenced, aims to develop a framework for stakeholders to achieve consensus on acceptable risk.

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