Amino acid formulas in patients with food allergy

The article presents modern approaches to the use of balanced formulas for nutrition and diet correction in children with various forms of food allergies. The guidelines are based on all available up to date evidence on the efficacy, safety and utility of using such innovative medical technology as specialized amino acid formulas. This formula is the targeted medical intervention for food allergies and confirmed cow's milk protein allergy, and particularly for patients with reduced physical growth and development (growth rates included). The material is based on methodological guidelines on the amino acid formulas usage previously developed by specialist experts of the Union of pediatricians of Russia in 2020.

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Timing of Food Introduction and the Risk of Food Allergy

Nutrients ◽

10.3390/nu11051131 ◽

2019 ◽

Vol 11 (5) ◽

pp. 1131 ◽

Cited By ~ 4

Author(s):

Valentina Ferraro ◽

Stefania Zanconato ◽

Silvia Carraro

Keyword(s):

Food Allergy ◽

Milk Protein ◽

Scientific Evidence ◽

Low Risk ◽

Food Allergies ◽

Solid Foods ◽

Ige Mediated ◽

Research Challenge ◽

The Relationship ◽

Delayed Exposure

Given that the prevalence of pediatric IgE-mediated food allergies (FA) has followed a substantive increase in recent decades, nowadays, a research challenge is to establish whether the weaning strategy can have a role in FA prevention. In recent decades, several studies have demonstrated that delayed exposure to allergenic foods did not reduce the risk of FA, leading to the publication of recent guidelines which recommend against delaying the introduction of solid foods after 4–6 months of age, both in high- and low-risk infants, in order to prevent food allergy. In the present review, focusing on cow’s milk protein, hen’s eggs, peanuts, soy, wheat and fish, we describe the current scientific evidence on the relationship between timing of these foods’ introduction in infants’ diet and allergy development.

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Establishment of a medical cooperation system for food allergy; the role of allergy specialists in outpatient clinics; a multi-occupational collaborative project on children's food allergies in Ehime Prefecture and results of oral food challenges in my outpatient clinic

Nihon Shoni Arerugi Gakkaishi The Japanese Journal of Pediatric Allergy and Clinical Immunology ◽

10.3388/jspaci.34.52 ◽

2020 ◽

Vol 34 (1) ◽

pp. 52-58

Author(s):

Keisuke Fukuoka

Keyword(s):

Food Allergy ◽

Outpatient Clinic ◽

Outpatient Clinics ◽

Food Allergies ◽

Collaborative Project ◽

Food Challenges ◽

Cooperation System

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Comaprative Studies on the Physical Growth and Development of the Children in Okinawa

The Journal of Anthropological Society of Nippon ◽

10.1537/ase1911.83.151 ◽

1975 ◽

Vol 83 (2) ◽

pp. 151-171 ◽

Cited By ~ 3

Author(s):

Kunihiko KIMURA

Keyword(s):

Growth And Development ◽

Physical Growth

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Changes in Milk Protein and Amino Acid Composition of Dairy Cows in Response to Fatty Liver and Intravenous Glucagon

10.31274/ans_air-180814-902 ◽

2008 ◽

Author(s):

Gerd Bobe ◽

Gary L. Lindberg ◽

Jerry Young ◽

Donald C. Beitz

Keyword(s):

Amino Acid ◽

Fatty Liver ◽

Dairy Cows ◽

Amino Acid Composition ◽

Acid Composition ◽

Milk Protein

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Review of Curd, Paneer and Cheese as Nitya Asevaniya Ahara Dravya w.s.r. to Dadhi, Kilat and Kurchika

Journal of Ayurveda and Integrated Medical Sciences (JAIMS) ◽

10.21760/jaims.v2i1.7514 ◽

2017 ◽

Vol 2 (1) ◽

Author(s):

Saylee Deshmukh ◽

Vyas M. K.

Keyword(s):

Vitamin A ◽

Growth And Development ◽

Milk Protein ◽

The Body ◽

Rich Source ◽

Food Items ◽

Common Food ◽

Daily Diet ◽

Healthy Growth

Curd, Paneer and Cheese are rich source of milk protein, calcium, Vitamin A, Phosphorous, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development. It is common food in India. Cheese is also a rich source of fat. Curd, Paneer and Cheese can be correlated with Dadhi, Paneer and Cheese in Ayurveda classics which are listed in Nitya Asevaniya Ahara Dravya (food items not to be taken in daily diet). Present study aims to explain rationale behind description of these food items as Nitya Asevaniya Ahara Dravya.

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Pathophysiological Roles of Neuro-Immune Interactions between Enteric Neurons and Mucosal Mast Cells in the Gut of Food Allergy Mice

Cells ◽

10.3390/cells10071586 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1586

Author(s):

Tomoe Yashiro ◽

Hanako Ogata ◽

Syed Faisal Zaidi ◽

Jaemin Lee ◽

Shusaku Hayashi ◽

...

Keyword(s):

Food Allergy ◽

Mast Cells ◽

Imaging System ◽

Receptor Gene ◽

Nerve Fibers ◽

Enteric Neurons ◽

Food Allergies ◽

Adenosine A3 Receptor ◽

Myenteric Neurons ◽

Mucosal Mast Cells

Recently, the involvement of the nervous system in the pathology of allergic diseases has attracted increasing interest. However, the precise pathophysiological role of enteric neurons in food allergies has not been elucidated. We report the presence of functional high-affinity IgE receptors (FcεRIs) in enteric neurons. FcεRI immunoreactivities were observed in approximately 70% of cholinergic myenteric neurons from choline acetyltransferase-eGFP mice. Furthermore, stimulation by IgE-antigen elevated intracellular Ca2+ concentration in isolated myenteric neurons from normal mice, suggesting that FcεRIs are capable of activating myenteric neurons. Additionally, the morphological investigation revealed that the majority of mucosal mast cells were in close proximity to enteric nerve fibers in the colonic mucosa of food allergy mice. Next, using a newly developed coculture system of isolated myenteric neurons and mucosal-type bone-marrow-derived mast cells (mBMMCs) with a calcium imaging system, we demonstrated that the stimulation of isolated myenteric neurons by veratridine caused the activation of mBMMCs, which was suppressed by the adenosine A3 receptor antagonist MRE 3008F20. Moreover, the expression of the adenosine A3 receptor gene was detected in mBMMCs. Therefore, in conclusion, it is suggested that, through interaction with mucosal mast cells, IgE-antigen-activated myenteric neurons play a pathological role in further exacerbating the pathology of food allergy.

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Addressing Common Misconceptions in Food Allergy: A Review

Children ◽

10.3390/children8060497 ◽

2021 ◽

Vol 8 (6) ◽

pp. 497

Author(s):

Aikaterini Anagnostou

Keyword(s):

Food Allergy ◽

The United States ◽

Specific Ige ◽

Oral Immunotherapy ◽

Food Allergies ◽

Allergy Prevention ◽

Diagnosis And Management ◽

Skin Prick Tests ◽

Food Specific Ige ◽

Common Misconceptions

Background: Food allergies are common, affecting 1 in 13 school children in the United States and their prevalence is increasing. Many misconceptions exist with regards to food allergy prevention, diagnosis and management. Objective: The main objective of this review is to address misconceptions with regards to food allergies and discuss the optimal, evidence-based approach for patients who carry this diagnosis. Observations: Common misconceptions in terms of food allergy prevention include beliefs that breastfeeding and delayed introduction of allergenic foods prevent the development of food allergies. In terms of diagnosis, statements such as ‘larger skin prick tests or/and higher levels of food-specific IgE can predict the severity of food-induced allergic reactions’, or ‘Tryptase is always elevated in food-induced anaphylaxis’ are inaccurate. Additionally, egg allergy is not a contraindication for receiving the influenza vaccine, food-allergy related fatalities are rare and peanut oral immunotherapy, despite reported benefits, is not a cure for food allergies. Finally, not all infants with eczema will develop food allergies and epinephrine auto-injectors may unfortunately be both unavailable and underused in food-triggered anaphylaxis. Conclusions and relevance: Healthcare professionals must be familiar with recent evidence in the food allergy field and avoid common misunderstandings that may negatively affect prevention, diagnosis and management of this chronic disease.

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Identification of the Potential Role of the Rumen Microbiome in Milk Protein and Fat Synthesis in Dairy Cows Using Metagenomic Sequencing

Animals ◽

10.3390/ani11051247 ◽

2021 ◽

Vol 11 (5) ◽

pp. 1247

Author(s):

Xin Wu ◽

Shuai Huang ◽

Jinfeng Huang ◽

Peng Peng ◽

Yanan Liu ◽

...

Keyword(s):

Fatty Acids ◽

Amino Acid ◽

Milk Fat ◽

Milk Protein ◽

Volatile Fatty Acids ◽

Rumen Fluid ◽

Abundant Species ◽

Metagenomic Sequencing ◽

Amino Acid Synthesis ◽

Prevotella Species

The rumen contains abundant microorganisms that aid in the digestion of lignocellulosic feed and are associated with host phenotype traits. Cows with extremely high milk protein and fat percentages (HPF; n = 3) and low milk protein and fat percentages (LPF; n = 3) were selected from 4000 lactating Holstein cows under the same nutritional and management conditions. We found that the total concentration of volatile fatty acids, acetate, butyrate, and propionate in the rumen fluid was significantly higher in the HPF group than in the LPF group. Moreover, we identified 38 most abundant species displaying differential richness between the two groups, in which Prevotella accounted for 68.8% of the species, with the highest abundance in the HPF group. Functional annotation based on the Kyoto Encyclopedia of Gene and Genome (KEGG), evolutionary genealogy of genes: Non-supervised Orthologous Groups (eggNOG), and Carbohydrate-Active enzymes (CAZy) databases showed that the significantly more abundant species in the HPF group are enriched in carbohydrate, amino acid, pyruvate, insulin, and lipid metabolism and transportation. Furthermore, Spearman’s rank correlation analysis revealed that specific microbial taxa (mainly the Prevotella species and Neocallimastix californiae) are positively correlated with total volatile fatty acids (VFA). Collectively, we found that the HPF group was enriched with several Prevotella species related to the total VFA, acetate, and amino acid synthesis. Thereby, these fulfilled the host’s needs for energy, fat, and rumen microbial protein, which can be used for increased biosynthesis of milk fat and milk protein. Our findings provide novel information for elucidation of the regulatory mechanism of the rumen in the formation of milk composition.

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