scholarly journals A Review on Current Food Allergy

2014 ◽  
Vol 7 ◽  
pp. 14-21 ◽  
Author(s):  
Ganiesha De Silva ◽  
RAUJ Marapana
Keyword(s):  
Food Allergy ◽  
Food Restriction ◽  
Food Industry ◽  
Recent Literature ◽  
Safety Issue ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Important Food ◽  
The Public ◽  
The Past

Nowadays food allergy is recognized as an important food safety issue and it is widely debated world-wide. So, the food industry necessity takes the greatest care to assist those, who suffer allergies to select a suitable diet with confidence. Food allergy might be true food allergy or pseudo-allergy (food intolerance). The prevalence of food allergy is estimated much lower than are perceived by the public. That occurrence of food allergy has been estimated recently at 3-4% for adults and approximately 6-8% for young children and infants in the past decade. The most common food allergens are milk, egg, tree nut, soya, fish, some fruit (pineapple, citrus) and vegetables (tomato, mushroom) other than that food containing histamine, preservative, antioxidant, colouring, flavouring and whitening agents also cause food allergic reactions in some persons. Food allergy symptoms are unique to individual and common symptoms are nausea, abdominal pain, vomiting, diarrhea and itching. If someone misunderstanding about food allergy could result unnecessary food restriction. So, it is important to know the proper facts about this condition. The main aim of this review is to discuss the recent literature on overview discussion of current food allergy. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10562 J. Food Sci. Technol. Nepal, Vol. 7 (14-21), 2012  

scholarly journals Allergic reactions to emerging food allergens in Canadian children

2021 ◽  
Vol 17 (1) ◽  
Author(s):  
Lianne Soller ◽  
Sebastien La Vieille ◽  
Scott B. Cameron ◽  
Raymond Mak ◽  
Victoria E. Cook ◽  
...  
Keyword(s):  
Food Allergy ◽  
Allergic Reactions ◽  
Food Allergens ◽  
The Past ◽  
Ige Mediated ◽  
Packaged Foods ◽  
Reaction Severity ◽  
Seeds And Fruits

AbstractMost Canadian food allergy data has focused on Health Canada’s priority food allergens. This study describes which non-priority (emerging) food allergens were most commonly reported by Canadian parents and categorized/confirmed by allergists. A secondary aim was to describe severity of allergic reactions to emerging allergens. Parents reported allergic reactions to emerging food allergens experienced by their child (< 18 years) which occurred in the past 12 months, and allergists categorized/confirmed them according to likelihood of IgE-mediated food allergy. Of 68 eligible patients completing the survey, the most commonly reported emerging allergens were fruits/vegetables (58.8%), seeds (22.1%), legumes (19.1%) and other (11.8%). Median allergist ranking for legumes was ‘probable’ IgE-mediated food allergy, ‘possible’ for seeds and fruits/vegetables, and ‘unlikely’ for other. Median reaction severity was mild for legumes, and moderate for seeds, fruits/vegetables, and other. Our study highlights that non-priority food allergens, namely legumes and seeds, can lead to probable/likely allergic reactions in Canadian children. These food allergens are increasing in popularity in the Canadian diet, which could lead to increasing reports of allergic reactions. More research is needed to confirm reports of reactions to emerging allergens, and to document their inclusion as ingredients in packaged foods.

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.

CHEMICALS IN FOOD*

1953 ◽  
Vol 16 (1) ◽  
pp. 36-43
Author(s):  
Roy C. Newton
Keyword(s):  
Food Industry ◽  
High Standard ◽  
Vice President ◽  
Annual Convention ◽  
Chemical Substances ◽  
Human Food ◽  
The Public ◽  
The Past ◽  
Logical Reason ◽  
Safety First

Public misunderstanding regarding chemicals in food must be corrected by the food industry itself, Dr. R. C. Newton. vice president of Swift & Company in charge of research, said May 27, 1952. Speaking at the 43rd annual convention of the Flavoring Extract Manufacturers' Association at Chicago's Edgewater Beach Hotel, Dr. Newton said chemicals play an important role in future progress in the food industry. However, he advocated thorough testing of new substances before they are used. Pointing out that actually all foods are chemical. Dr. Newton said for centuries man has used many chemicals in processing his foods. “These chemicals have stood the test of time and are universally accepted as wholesome”, he said. “There is no logical reason, therefore, why the public sometimes should give the word ‘chemical’ a sinister connotation.” “Safety is the first and by all odds the most important consideration with respect to human food. The food industry has always subscribed to the principle of safety first and by and large is favorable to a compulsory program for pre-testing of all new chemical substances in food. Our industry must make its position clear on this point. “It is time the various segments of the food industry announce in unequivocal terms the high standard of ethics which has in the past and will in the future be its guide.

Industrial dimensions of food allergy

2002 ◽  
Vol 30 (6) ◽  
pp. 941-944 ◽  
Author(s):  
R. Crevel
Keyword(s):  
Food Allergy ◽  
Food Industry ◽  
The Other ◽  
Allergic Reactions ◽  
Atopic Diseases ◽  
Novel Proteins ◽  
Safety Assurance ◽  
The One ◽  
A Minor ◽  
The Impact

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago, food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialization of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, food-allergic consumers had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product, and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing allergic consumers and those at potential risk of sensitization by novel proteins will be illustrated, emphasizing how they need to be built into every stage of the life cycle of a product.

scholarly journals Industrial dimensions of food allergy

2005 ◽  
Vol 64 (4) ◽  
pp. 470-474 ◽  
Author(s):  
René Crevel
Keyword(s):  
Food Allergy ◽  
Food Industry ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Atopic Diseases ◽  
Novel Proteins ◽  
Safety Assurance ◽  
The One ◽  
A Minor ◽  
The Impact

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well-publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialisation of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, consumers with food allergies had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing consumers who have food allergies and those at potential risk of sensitisation from novel proteins will be illustrated, emphasising how they need to be built into every stage of the life cycle of a product.

Unexpected Challenges for the Translation of Research on Food Interventions to Applications in the Food Industry: Using Flaxseed Research as an Example

2020 ◽  
Author(s):  
Grant N. Pierce ◽  
Thomas Netticadan
Keyword(s):  
Food Industry ◽  
Health Benefits ◽  
The Public ◽  
The Past ◽  
Industry Applications ◽  
Research Findings ◽  
Health Quality ◽  
Health Quality Of Life ◽  
Effective Translation

One of the primary purposes of the studies that life science researchers carry out is to translate their findings into demonstrable impacts in the lives of the general population. If we study the mechanism of heart disease, for example, it is our hope that new therapies or preventative strategies can be created from these mechanistic data. In the field of nutrition, it is the ultimate goal to translate research findings on the health benefits of functional foods and nutraceuticals into products consumed by the public that will benefit their health, quality of life, prevent disease and prolong life. However, the pathway from research on the health benefits of specific foods or food products into industry applications is often a pathway with multiple, unexpected road blocks for the unsuspecting scientist. The purpose of this article, therefore, is to identify these obstacles that have confronted industry translation in the past by using flaxseed research as an example. The ultimate goal of the review is to alert those in research and in the food industry of these translational hindrances in order to avoid them in the future and promote a more rapid and effective translation of food/health research into marketing success.

scholarly journals CLINICAL PROPERTIES OF FOOD ALLERGENS

2017 ◽  
Vol 14 (6) ◽  
pp. 59-68
Author(s):  
O S Fedorova ◽  
M M Fedotova ◽  
L M Ogorodova ◽  
E M Kamaltynova ◽  
T A Nagaeva
Keyword(s):  
Food Allergy ◽  
Food Source ◽  
Clinical Manifestations ◽  
Medical Community ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Significant Progress ◽  
Therapeutic Approaches ◽  
Molecular Allergology ◽  
Allergenic Proteins

Food allergy is the problems of great interest in medical community. Usually food allergy starts in infants and it is one of the main reasons of severe allergic reactions, including death as a result of anaphylaxis. In the last two decades, the development of molecular allergology facilitated significant progress in understanding of basis of food allergy. Researches in field of molecular allergology revealed that a food source can contain several different proteins responsible for allergic reaction development. Molecular structure and stability of epitopes of allergenic proteins can lead to sensitization development and severity of clinical manifestations. The aim of the present paper is to review the latest data on molecular allergology in the field of perspective diagnostics and therapeutic approaches to food allergy.

scholarly journals European Regulations for Labeling Requirements for Food Allergens and Substances Causing Intolerances: History and Future

2018 ◽  
Vol 101 (1) ◽  
pp. 2-7 ◽  
Author(s):  
Bert Popping ◽  
Carmen Diaz-Amigo
Keyword(s):  
Food Industry ◽  
Status Quo ◽  
Food Allergens ◽  
Current Form ◽  
European Directives ◽  
The Past ◽  
The Status ◽  
European Regulations ◽  
Labeling Requirements ◽  
Allergen Labeling

Abstract Food allergens and intolerances have been diagnosed by doctors for decades, but have received heightened attention in the last two decades because diagnosis and awareness have increased. Consequently, regulators in many jurisdictions have addressed this topic by introducing labeling requirements for substances causing allergies and intolerance reactions in affected individuals. Mandatory labeling of food allergens allows persons suffering from these to make informed choices. However, regulations in some geographic areas have resulted in significant problems for manufacturers as well as consumers. This has been mainly due to frequent changes and amendments, and it has been difficult for all stakeholders to follow and understand the status quo of legislation. The present paper describes the development of European directives and regulations for the labeling of food allergens and intolerances to substances like gluten over the past decades and provides an outlook of what can reasonably be expected to change in the coming years. It also identifies existing gaps, like a lack of threshold levels for adventitious contamination and consequently a proliferation of precautionary allergen labeling, which neither benefits the consumer nor the food industry in its current form.

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.

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.

Sign in / Sign up

Export Citation Format

Share Document