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.

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 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 Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 888 ◽  
Author(s):  
Vidhu Gill ◽  
Vijay Kumar ◽  
Kritanjali Singh ◽  
Ashok Kumar ◽  
Jong-Joo Kim
Keyword(s):  
High Temperature ◽  
Advanced Glycation End Products ◽  
The Body ◽  
Food Allergies ◽  
Post Translational Modification ◽  
Advanced Glycation ◽  
Formula Milk ◽  
Uremic Cardiomyopathy ◽  
Glycation End Products ◽  
End Products

The Maillard reaction is a simple but ubiquitous reaction that occurs both in vivo and ex vivo during the cooking or processing of foods under high-temperature conditions, such as baking, frying, or grilling. Glycation of proteins is a post-translational modification that forms temporary adducts, which, on further crosslinking and rearrangement, form permanent residues known as advanced glycation end products (AGEs). Cooking at high temperature results in various food products having high levels of AGEs. This review underlines the basis of AGE formation and their corresponding deleterious effects on the body. Glycated Maillard products have a direct association with the pathophysiology of some metabolic diseases, such as diabetes mellitus type 2 (DM2), acute renal failure (ARF), Alzheimer’s disease, dental health, allergies, and polycystic ovary syndrome (PCOS). The most glycated and structurally abundant protein is collagen, which acts as a marker for diabetes and aging, where decreased levels indicate reduced skin elasticity. In diabetes, high levels of AGEs are associated with carotid thickening, ischemic heart disease, uremic cardiomyopathy, and kidney failure. AGEs also mimic hormones or regulate/modify their receptor mechanisms at the DNA level. In women, a high AGE diet directly correlates with high levels of androgens, anti-Müllerian hormone, insulin, and androstenedione, promoting ovarian dysfunction and/or infertility. Vitamin D3 is well-associated with the pathogenesis of PCOS and modulates steroidogenesis. It also exhibits a protective mechanism against the harmful effects of AGEs. This review elucidates and summarizes the processing of infant formula milk and the associated health hazards. Formulated according to the nutritional requirements of the newborn as a substitute for mother’s milk, formula milk is a rich source of primary adducts, such as carboxy-methyl lysine, which render an infant prone to inflammation, dementia, food allergies, and other diseases. We therefore recommend that understanding this post-translational modification is the key to unlocking the mechanisms and physiology of various metabolic syndromes.

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.

scholarly journals Allergens: An Enhanced Focus

2018 ◽  
Vol 101 (1) ◽  
pp. 56-59 ◽  
Author(s):  
Kristen Spotz
Keyword(s):  
Food Allergy ◽  
Food Industry ◽  
The United States ◽  
Consumer Confidence ◽  
Food Allergies ◽  
Complex Issue ◽  
Recall Data ◽  
Resource Program ◽  
Allergen Labeling ◽  
Food Safety Culture

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.

scholarly journals Receptor Mediated Effects of Advanced Glycation End Products (AGEs) on Innate and Adaptative Immunity: Relevance for Food Allergy

Nutrients ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 371
Author(s):  
Daniela Briceno Noriega ◽  
Hannah E. Zenker ◽  
Cresci-Anne Croes ◽  
Arifa Ewaz ◽  
Janneke Ruinemans-Koerts ◽  
...  
Keyword(s):  
Advanced Glycation End Products ◽  
Antigen Processing ◽  
The Body ◽  
Food Allergies ◽  
Advanced Glycation ◽  
Food Proteins ◽  
Antigen Uptake ◽  
Adaptive Immune ◽  
Glycation End Products ◽  
End Products

As of late, evidence has been emerging that the Maillard reaction (MR, also referred to as glycation) affects the structure and function of food proteins. MR induces the conformational and chemical modification of food proteins, not only on the level of IgG/IgE recognition, but also by increasing the interaction and recognition of these modified proteins by antigen-presenting cells (APCs). This affects their biological properties, including digestibility, bioavailability, immunogenicity, and ultimately their allergenicity. APCs possess various receptors that recognize glycation structures, which include receptor for advanced glycation end products (RAGE), scavenger receptors (SRs), galectin-3 and CD36. Through these receptors, glycation structures may influence the recognition, uptake and antigen-processing of food allergens by dendritic cells (DCs) and monocytes. This may lead to enhanced cytokine production and maturation of DCs, and may also induce adaptive immune responses to the antigens/allergens as a result of antigen uptake, processing and presentation to T cells. Here, we aim to review the current literature on the immunogenicity of AGEs originating from food (exogenous or dietary AGEs) in relation to AGEs that are formed within the body (endogenous AGEs), their interactions with receptors present on immune cells, and their effects on the activation of the innate as well as the adaptive immune system. Finally, we review the clinical relevance of AGEs in food allergies.

scholarly journals Addressing Common Misconceptions in Food Allergy: A Review

Children ◽  
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.

scholarly journals Causes of Allergies and Diagnosis and Treatment

2015 ◽  
Vol 9 (5) ◽  
pp. 18-24 ◽  
Author(s):  
Saman Aiubi ◽  
Nasroallah Moradi Kor ◽  
Omid Lakzaie Azar ◽  
Fatemeh Asadi Rahmani ◽  
Zeinab Hajian Berenjestanaki ◽  
...  
Keyword(s):  
Food Allergy ◽  
Systematic Reviews ◽  
The Body ◽  
Food Allergies ◽  
Current Time ◽  
Assessment Scores ◽  
Trigger Time ◽  
Ovid Medline ◽  
Overview Of Systematic Reviews ◽  
Time Of Year

Allergies are diseases of the immune system that cause an overreaction to substances called "allergens." Allergies are grouped by the kind of trigger, time of year or where symptoms appear on the body: indoor and outdoor allergies (also called "hay fever," "seasonal," "perennial" or "nasal" allergies), food allergies, latex allergies, insect allergies, skin allergies and eye allergies. People who have allergies can live healthy and active lives. The search strategy has been devised on ovid medline and then adapted for the other databases (see Additional file 1 for full search strategies). In all cases the databases will be searched from 1 January 2000 to 30 September 2012, and limited to Europe based on the definition provided by the Organization for Economic Cooperation and Development (OECD).The resulting quality assessment scores are given alongside other study parameters in three tables. We assessed the systematic reviews based on the type of intervention or subject assessed for the prevention of food allergy or food sensitization. In this overview of systematic reviews concerning the etiology and prevention of food allergy, we identified 14 eligible publications. This systematic review will provide the most up to date estimates of the frequency of food allergy in Europe. Given the presumed increase in IgE mediated food allergy in the recent past, there is much interest in identifying the causes of food allergy and primary preventive strategies. These advances are creating the opportunities for novel therapies for food allergy. However, at the current time, the only treatment is avoidance.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12701

Food Allergies

2018 ◽  
Author(s):  
Edmond A. Hooker ◽  
Charles Kircher
Keyword(s):  
Food Allergy ◽  
Action Plan ◽  
The United States ◽  
Emergency Department Visits ◽  
Food Allergies ◽  
Cell Mediated Immunity ◽  
Clinical Criteria ◽  
Rome Iii ◽  
Ige Mediated ◽  
Irritable Bowel

Food allergies are responsible for a considerable number of emergency department visits. Food allergy can be divided into classic (i.e., IgE-mediated) reactions to specific allergens after exposure via skin or mucosal membrane and non–IgE-mediated food allergies, which include T cell–mediated immunity, enteropathies to specific proteins, and mixed disorders (e.g., eosinophilic esophagitis). Food-induced anaphylaxis can be life threatening and requires immediate treatment with epinephrine, even if the causative agent has not been identified. This review describes the pathophysiology, stabilization and assessment, diagnosis and treatment, and disposition and outcomes for patients with food allergies. Figures show IgE-mediated allergic reactions to food and other allergens, classification of adverse reactions to foods, commercially available epinephrine autoinjectors, a sample anaphylaxis action plan, and a map showing school access to epinephrine in the United States as of September 4, 2014. Tables list potential food allergies with estimated self-reported prevalence, National Institute of Allergy and Infectious Disease clinical criteria of anaphylaxis, non–IgE-mediated food intolerance disorders, Rome III diagnostic criteria for irritable bowel syndrome, food allergy mimickers, and potential criteria for prolonged observation. This review contains 5 highly rendered figures, 6 tables, and 54 references.

Sign in / Sign up

Export Citation Format

Share Document