A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy

2017 ◽  
Vol 54 (3) ◽  
pp. 346
Author(s):  
Chhavi Arya ◽  
Chetna Jantwal
Keyword(s):  
Food Allergy ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Food Groups ◽  
Consumer Protection Act ◽  
Major Food ◽  
Life Threatening ◽  
Major Allergens ◽  
Allergen Labeling

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.

scholarly journals Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 278-285
Author(s):  
I. V. Kobelkova ◽  
M. M. Korosteleva ◽  
D. B. Nikityuk ◽  
M. S. Kobelkova
Keyword(s):  
Food Allergy ◽  
Maillard Reaction ◽  
The United States ◽  
The Body ◽  
Food Allergies ◽  
Consumer Protection Act ◽  
Heat Treated ◽  
Glycation End Products ◽  
End Products ◽  
Allergen Labeling

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.

scholarly journals Review of statutory and voluntary labelling of food allergens

2005 ◽  
Vol 64 (4) ◽  
pp. 475-480 ◽  
Author(s):  
Mark Boden ◽  
Ruth Dadswell ◽  
Sue Hattersley
Keyword(s):  
Food Allergy ◽  
Western Europe ◽  
Adult Population ◽  
Food Allergies ◽  
Food Allergens ◽  
Arachis Hypogea ◽  
Important Health ◽  
Life Threatening ◽  
The Uk ◽  
Specific Symptoms

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.

scholarly journals GASTROINTESTINAL MANIFESTATIONS OF FOOD ALLERGY: PATHOGENESIS, CLINICAL FORMS AND CLUES TO THERAPY

2014 ◽  
Vol 11 (3) ◽  
pp. 11-20
Author(s):  
D S KOROSTOVTSEV ◽  
E A KORNIENKO ◽  
L A GALENKO ◽  
O V TRUSOVA ◽  
A V KAMAEV ◽  
...  
Keyword(s):  
Food Allergy ◽  
Mixed Type ◽  
Peripheral Circulation ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Food Protein ◽  
Food Allergens ◽  
Gastrointestinal Manifestations ◽  
Gluten Intolerance ◽  
Ige Synthesis

Food allergies (fa), defined as an adverse immune response to food proteins, effect up to 3-5% of the popula- tion in westernized countries, and their prevalence appears to be rising. a variety of mechanisms underlie the allergic reactions, not all of them run through the IgE sensitisation. the absence of sIgE in peripheral circulation characterize a group of non-Ig-Emediated disorders, such as food protein-induced enterocolitis, enteropathy and prococolitis. In case of eosinophilic esophagitis, gastritis and enterocolitis IgE sensitization arises in nearly 50%, therefore these disorders are classified as mixed-type. In some cases of gastrointestinal fa local IgE production, when switching to IgE synthesis occurs only in one organ, have been proved. although systemic investigation of this phenomenon is still lacking. Immune inflammation coursed by food allergens can involve nearly all organs and systems. this review focuses on gastroenterological manifestations of food allergy, except of broad field of gluten intolerance that demands a separate thorough reviewing.

Food Allergy

2016 ◽  
Vol 53 (1) ◽  
pp. 111
Author(s):  
D. Ranjitha ◽  
A. Alosius
Keyword(s):  
Food Allergy ◽  
Immune System ◽  
Signs And Symptoms ◽  
The United States ◽  
Food Intolerance ◽  
Food Allergies ◽  
Consumer Protection Act ◽  
Tiny Amount ◽  
Labelling Information ◽  
Life Threatening

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.

Criteria to Determine Food Allergen Priority

2000 ◽  
Vol 63 (7) ◽  
pp. 982-986 ◽  
Author(s):  
JUPITER M. YEUNG ◽  
RHONA S. APPLEBAUM ◽  
REGINA HILDWINE
Keyword(s):  
Food Allergen ◽  
Food Industry ◽  
Scientific Literature ◽  
Immunoglobulin E ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Important Challenge ◽  
Life Threatening ◽  
Allergen Labeling ◽  
Food Anaphylaxis

The emergent health issue of food allergens presents an important challenge to the food industry. More than 170 foods have been reported in the scientific literature as causing allergic reactions. Clearly, it would be impossible to deal with the presence of trace amounts of all these in the context of food labeling. If the decision to classify major allergens is based solely on the knowledge and experience of allergists and food scientists in the field, without scientifically defined criteria, it is likely to lead to a proliferation of lists. Such practices may lead to an unnecessary elimination of foods containing important nutrients. This paper defines food allergy, food intolerance, and food anaphylaxis and identifies criteria for classifying food allergens associated with frequent allergic reactions. A practical list of food allergens that may result in potentially life-threatening allergic reactions is provided. A mechanism-based (i.e., immunoglobulin E mediated), acute life-threatening anaphylaxis that is standardized and measurable and reflects the severity of health risk is proposed as the principal inclusion criterion for food allergen labeling. Where available, prevalence in the population and threshold levels of allergens should be used as an additional guide to identify possible future labeling needs.

Analysis of U.S. Food and Drug Administration Food Allergen Recalls after Implementation of the Food Allergen Labeling and Consumer Protection Act

2013 ◽  
Vol 76 (11) ◽  
pp. 1933-1938 ◽  
Author(s):  
STEVEN M. GENDEL ◽  
JIANMEI ZHU
Keyword(s):  
Drug Administration ◽  
Consumer Protection ◽  
Food Allergen ◽  
Food And Drug Administration ◽  
Food Type ◽  
Food Groups ◽  
Consumer Protection Act ◽  
Major Food ◽  
Undeclared Major ◽  
Allergen Labeling

To avoid potentially life-threatening reactions, food allergic consumers rely on information on food labels to help them avoid exposure to a food or ingredient that could trigger a reaction. To help consumers in the United States obtain the information that they need, the Food Allergen Labeling and Consumer Protection Act of 2004 defined a major food allergen as being one of eight foods or food groups and any ingredient that contains protein from one of these foods or food groups. A food that contains an undeclared major food allergen is misbranded under the U.S. Food, Drug, and Cosmetic Act and is subject to recall. Food allergen labeling problems are the most common cause of recalls for U.S. Food and Drug Administration (FDA)–regulated food products. To help understand why food allergen recalls continue to occur at a high rate, information on each food allergen recall that occurred in fiscal years 2007 through 2012 was obtained from the FDA recall database. This information was analyzed to identify the food, allergen, root cause, and mode of discovery for each food allergen recall. Bakery products were the most frequently recalled food type, and milk was the most frequently undeclared major food allergen. Use of the wrong package or label was the most frequent problem leading to food allergen recalls. These data are the first reported that indicate the importance of label and package controls as public health measures.

scholarly journals Hazardous Medications in Children with Egg, Red Meat, Gelatin, Fish, and Cow’s Milk Allergy

Medicina ◽  
2019 ◽  
Vol 55 (8) ◽  
pp. 501 ◽  
Author(s):  
Caglayan-Sozmen ◽  
Santoro ◽  
Cipriani ◽  
Mastrorilli ◽  
Ricci ◽  
...  
Keyword(s):  
Public Health ◽  
Public Health Problem ◽  
Elimination Diet ◽  
Red Meat ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Milk Allergy ◽  
Food Allergens ◽  
Food Ingestion ◽  
Severe Anaphylaxis

Childhood food allergies are a growing public health problem. Once the offending food allergens have been identified, a strict elimination diet is necessary in treatment or prevention of most of the allergic reactions. Accidental food ingestion can lead to severe anaphylaxis. Food- derived substances can be used in medications at various stages of the manufacturing process. In this review, the possible roles of medications which may contain egg, red meat, gelatin, and fish allergens on allergic reactions in children with food allergy were evaluated.

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

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

scholarly journals Food Allergy: Labelling and exposure risks

2020 ◽  
Vol 2 (1) ◽  
pp. 115-118
Author(s):  
Nora Odisho ◽  
Tara F. Carr ◽  
Heather Cassell
Keyword(s):  
Food Allergy ◽  
Food Allergen ◽  
The United States ◽  
Food Labels ◽  
Consumer Protection Act ◽  
United States Food ◽  
States Food ◽  
Packaged Foods ◽  
Exposure Risks ◽  
Allergen Labeling

In the United States, food allergen labeling is regulated by the U.S. Food and Drug Administration with the implementation of the Food Allergen Labeling and Consumer Protection Act in 2006 that requires packaged foods to clearly indicate the presence of any milk, egg, peanut, tree nuts, wheat, soybeans, fish, and crustacean shellfish. Educating patients and their families how to read food labels includes reading the ingredients list as well as the declaration statement that begins with “Contains.” In addition, there is widespread use of precautionary advisory labeling, and patients should be counseled that these precautionary statements are not mandatory and not regulated and, therefore, do not necessarily identify foods with allergen contamination. An allergic reaction to undeclared food allergens as well as complacency with label reading, including precautionary advisory statements, remains a relevant risk for patients with food allergy.

scholarly journals Weighing the benefits and risks of oral immunotherapy in clinical practice

2021 ◽  
Vol 42 (2) ◽  
pp. 118-123
Author(s):  
Aikaterini Anagnostou
Keyword(s):  
Quality Of Life ◽  
Food Allergy ◽  
The United States ◽  
Oral Immunotherapy ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Immune Modulators ◽  
Significant Burden ◽  
Working Together

Food allergies are common and affect 6‐8% of children in the United States; they pose a significant burden on the quality of life of children with allergy and their caregivers due to multiple daily restrictions. Despite the recommended dietary avoidance, reactions tend to occur due to unintentional exposure to the allergenic food trigger. Fear of accidental ingestions with potentially severe reactions, including anaphylaxis and death, creates anxiety in individuals with food allergy. Oral immunotherapy has emerged as a form of active and potentially disease-modifying treatment for common food allergies encountered in childhood. The efficacy of oral immunotherapy is high, with the majority of participants achieving desensitization and, as a result, protection from trace exposures and improved quality of life. The main risk of oral immunotherapy consists of allergic reactions to treatment. In general, rates of allergic reactions and anaphylaxis are reported to be higher in individuals pursuing therapy options, but most subjects who undergo oral immunotherapy will likely experience mild or moderate reactions during treatment. Adverse events tend to reduce in both frequency and number in the maintenance period. The use of immune modulators alongside oral immunotherapy has been suggested, with the aim to improve efficacy and safety, and to facilitate the overall process. It is evident that the landscape of food allergy management is changing and that the future looks brighter, with different options emerging over time. The process of how to choose the appropriate option becomes a discussion between the clinician and the patient, which involves a joint review of the current medical evidence but also the patient's preference for balancing particular attributes of the treatment. By working together, providers and patients will ensure achievement of the best possible outcome for children with food allergies.

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