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.

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 Chitinases as Food Allergens

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2087 ◽  
Author(s):  
Claudia Leoni ◽  
Mariateresa Volpicella ◽  
Maria C.G. Dileo ◽  
Bruno A.R. Gattulli ◽  
Luigi R. Ceci
Keyword(s):  
Structural Characteristics ◽  
Cutting Edge ◽  
Food Allergies ◽  
Recombinant Allergens ◽  
Edible Insects ◽  
Food Allergens ◽  
Immune Reactions ◽  
Common Allergen ◽  
Severe Anaphylaxis ◽  
Food Components

Food allergies originate from adverse immune reactions to some food components. Ingestion of food allergens can cause effects of varying severity, from mild itching to severe anaphylaxis reactions. Currently there are no clues to predict the allergenic potency of a molecule, nor are cures for food allergies available. Cutting-edge research on allergens is aimed at increasing information on their diffusion and understanding structure-allergenicity relationships. In this context, purified recombinant allergens are valuable tools for advances in the diagnostic and immunotherapeutic fields. Chitinases are a group of allergens often found in plant fruits, but also identified in edible insects. They are classified into different families and classes for which structural analyses and identification of epitopes have been only partially carried out. Moreover, also their presence in common allergen databases is not complete. In this review we provide a summary of the identified food allergenic chitinases, their main structural characteristics, and a clear division in the different classes.

scholarly journals What about the other 50 percent of the Canadian population? Food allergies ignored in national policy plan

2018 ◽  
Vol 5 (3) ◽  
pp. 285-289
Author(s):  
Susan Elliott ◽  
Francesca Cardwell
Keyword(s):  
Public Health ◽  
Food Allergy ◽  
Research Policy ◽  
National Policy ◽  
Public Health Problem ◽  
Food Allergies ◽  
Canadian Population ◽  
Significant Public Health Problem ◽  
Significant Public Health

Food allergy is a growing public health epidemic in Canada, affecting 50 percent of Canadian households either directly or indirectly. Despite the physical, psychosocial and quality of life impacts to those affected, food allergy has recently been ignored in the Canadian policy context. While the complete etiology of food allergy remains unknown, we have enough information to make strong policy choices that can maximize choice and minimize risk for affected Canadians, and place Canada at the forefront of food allergy management and research. Policy recognizing food allergy as a chronic health issue that represents a significant public health problem in Canada is critical.

scholarly journals Progress in the Analysis of Food Allergens through Molecular Biology Approaches

Cells ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 1073 ◽  
Author(s):  
Mariateresa Volpicella ◽  
Claudia Leoni ◽  
Maria C.G. Dileo ◽  
Luigi R. Ceci
Keyword(s):  
Geographical Area ◽  
Food Allergies ◽  
Structural Basis ◽  
Allergic Reactions ◽  
Food Protein ◽  
Food Allergens ◽  
Molecular Tools ◽  
Therapeutic Approaches ◽  
Age Range ◽  
Specific Food

Food allergies associated with class E immunoglobulins (IgE) are a serious health problem that affects between 1% and 10% of the population of developing countries, with a variability that depends on the geographical area and age range considered. These allergies are caused by a cross-link reaction between a specific food protein (the allergen) and the host IgE. Allergic reactions can range from mild itching to anaphylactic shock and there are no clues to predict the effects of an allergen. Strict avoidance of allergenic food is the only way to avoid possible serious allergic reactions. In the last 30 years a growing number of molecular studies have been conducted to obtain information on the diffusion of food allergens and to establish the structural basis of their allergenicity. At the same time, these studies have also allowed the development of molecular tools (mainly based on synthetic peptides and recombinant allergens) that can be of great help for diagnostic and therapeutic approaches of food allergies. Accordingly, this review focuses on advances in the study of food allergens made possible by molecular technologies and how results and technologies can be integrated for the development of a systematic food molecular allergology. The review may be of interest both to scientists approaching this field of investigation and to physicians who wish to have an update on the progress of research in diagnosis and therapy of food allergies.

scholarly journals Immunoglobulin E (IgE)-Mediated Food Allergy in Children: Epidemiology, Pathogenesis, Diagnosis, Prevention, and Management

Medicina ◽  
2020 ◽  
Vol 56 (3) ◽  
pp. 111 ◽  
Author(s):  
Simona Barni ◽  
Giulia Liccioli ◽  
Lucrezia Sarti ◽  
Mattia Giovannini ◽  
Elio Novembre ◽  
...  
Keyword(s):  
Food Allergy ◽  
Immunoglobulin E ◽  
Public Health Problem ◽  
Elimination Diet ◽  
Food Allergies ◽  
Major Public Health Problem ◽  
Double Blind ◽  
Detailed Medical History ◽  
Ige Mediated

A food allergy is an immunoglobulin E (IgE)-mediated hypersensitive reaction to food, which consists in the appearance of allergic symptoms; it can vary from common urticaria to even fatal anaphylaxis. The prevalence of food allergies has been increasing in the past twenty years and it represents a major public health problem in industrialized countries. The mechanism that leads to food allergies is the lack of immunologic and clinical tolerance to food allergens. The diagnosis of IgE-mediated food allergies is based on the combined use of a detailed medical history, in-vivo, and in-vitro research of specific IgE, the elimination diet, and the double-blind placebo-controlled food challenge. The only currently available treatment for allergies is the strict elimination diet. This type of attitude, which we could define as “passive”, does not overcome the risk of accidental reactions due to involuntary intake of the culprit food. For food allergy management, an “active” approach is urgently needed, such as specific allergen immunotherapy, which is currently under development and only used for research purposes. This article aims to give an updated review of IgE-mediated food allergies in pediatric populations in terms of epidemiology, pathogenesis, prevention, diagnosis, and management.

Potential beneficial effects of kefir and its postbiotic, kefiran, on child food allergy

2021 ◽  
Author(s):  
Susy Érika de Lima Barros ◽  
Caique dos Santos Rocha ◽  
Mayara Storel Beserra de Moura ◽  
Mariana Pegrucci Barcelos ◽  
Carlos Henrique Tomich de Paula da Silva ◽  
...  
Keyword(s):  
Public Health ◽  
Quality Of Life ◽  
Food Allergy ◽  
Nutritional Status ◽  
Age Groups ◽  
Public Health Problem ◽  
Food Allergies ◽  
The Public ◽  
Beneficial Effects

Food allergies are known as the public health problem, affecting people of all age groups, but more commonly in babies and children, with consequences for nutritional status and quality of life.

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.

scholarly journals Chronic urticaria through food sensitization. Clinical study

2015 ◽  
Vol 10 (4) ◽  
pp. 367-370
Author(s):  
A. UNGURIANU ◽  
◽  
Laura Gheucă SOLOVĂSTRU ◽  
Smaranda DIACONESCU ◽  
Georgeta SINIŢCHI ◽  
...  
Keyword(s):  
Chronic Urticaria ◽  
Local Population ◽  
Family Doctor ◽  
Public Health Problem ◽  
Food Allergies ◽  
Food Allergens ◽  
The Family ◽  
Food Sensitization ◽  
Very High

Food allergies have become a public health problem, exceeding 3.27-5% of the local population. Knowledge of food allergens is required. Material and methods. Our study comprised 100 patients with chronic urticaria caused by food sensitization, selected from a total of 252 patients with chronic urticaria different causes. Discussions. Chronic urticaria study group had a food issue and awareness (40%); sensitization was caused by foods known as sensitizing: egg, fish, shellfish, strawberries, nuts, seeds, raspberries, strawberries, soy, celery; the land was hereditary and personal allergic to very high percentage (79%); changes in quality of life was found in 80%. Repeated and abusive food consumption with irregular mealtimes is another contributing factor. Conclusions. Chronic urticaria with food sensitization is one of the manifestations of pathology that can be assigned to XXI century diseases. Cooperation between the family doctor, dermatologist, allergist is required.

scholarly journals Intrinsic Atopic Dermatitis: Titration of Precipitins in the Screening of Food Allergens for Prescription of Elimination Diets and Desensitization Strategies

2021 ◽  
Vol 2 (6) ◽  
pp. 1-9
Author(s):  
Celso E. Olivier ◽  
Daiana G. Pinto ◽  
Ana P. M. Teixeira ◽  
Jhéssica L. S. Santana ◽  
Raquel A. P. G. Santos ◽  
...  
Keyword(s):  
Atopic Dermatitis ◽  
Food Allergy ◽  
Food Allergen ◽  
Elimination Diet ◽  
Food Allergies ◽  
P Value ◽  
Food Allergens ◽  
Diagnosis And Management ◽  
Ige Mediated ◽  
Positive Correlation Coefficient

Background: The diagnosis of non-IgE mediated food allergies may be a complex puzzle when there is no start point to establish an elimination diet to allow a clear clinical field to initiate diagnostic Oral Food Challenges tests. Objective: To evaluate the opportunity of the tube titration of precipitins to select food allergens to proceed with elimination diets to assist the diagnosis and management of adult patients with Food Allergy manifested as Intrinsic Atopic Dermatitis (IAD). Methods: The tube titration of specific precipitins against anamnesis-chosen food allergens were performed in 64 IAD patients and their titers were associated with an Improvement Verbal Scale Rate (IVSR) of the patient’s perception of the benefits of the Precipitins-based Elimination Diet (PED) performed with these specific food allergens, as well correlated with their positive or negative perception of the impairment of symptoms after the reintroduction of the Symptom-Related Food Allergen (SRFA). Results: In most cases, the PED contributed to a significant clinical improvement that allowed the patients to evaluate the individual effect of the reintroduction of each food allergen on their diets. There was a significant positive correlation coefficient between the titers of the food-specific titration of precipitins and the percentage of positive SRFA (Pearson r = 0.91; p-value = 0.0004). Conclusion: The semiquantitative titration of specific precipitins against food allergens is a promising triage test to select food allergens to proceed with elimination diets to support the diagnosis and management of non-IgE mediated Food Allergy in patients with Intrinsic Atopic Dermatitis.

scholarly journals PROFIL PENGGUNAAN OBAT PASIEN PENYAKIT KULIT DI POLIKLINIK KULIT DAN KELAMIN RSU ANUTAPURA PALU

2016 ◽  
Vol 2 (1) ◽  
pp. 38-42
Author(s):  
Fani Oktaviani ◽  
Alwiyah Mukaddas ◽  
Ingrid Faustine
Keyword(s):  
Public Health ◽  
General Hospital ◽  
Skin Disease ◽  
Psoriasis Vulgaris ◽  
Skin Diseases ◽  
Public Health Problem ◽  
Drug Dosage ◽  
Dosage Forms ◽  
Allergic Reactions ◽  
Inflammatory Drugs

Skin diseases, one type of diseases that is still very dominant occuring and becoming one public health problem in Indonesia, are caused by bacteria, viruses, fungi, parasite infestations or allergic reactions. They can be treated with various ways including topical, systemic and or intralesional routes. This study aimed to determine the drug use profile of patients with skin disease at Dermatology and Venereology Polyclinic in Anutapura General Hospital Palu using prospective method and data were descriptively presented. The results showed that from 98 patients, there was 53.06% male; 55.10% aged 41-65 years; and 27.55% housewifes and it was found that 100% of them had clinical manifestation of rash in which the most diagnosis of skin disease was Psoriasis vulgaris as much as 13.26%. Patients receiving 4-6 amount of drug variation were 68.37% that based on total frequency of the type of drugs used (381), the most class of therapy was topical corticosteroid anti-inflammatory drugs (23.10%), such as desoximetasone (18.11%); while based on frequency of the drug dosage forms (213), tablet was the most dominant one (43.19%). This results were in accordance with the Standards of Medical Care of Anutapura General Hospital Palu

Sign in / Sign up

Export Citation Format

Share Document