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.

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 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 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.

scholarly journals Clinical manifestations of immunoglobulin E‐mediated food allergy, including pollen‐food allergy syndrome

2020 ◽  
Vol 2 (1) ◽  
pp. 22-25
Author(s):  
Pooja Varshney ◽  
Jacqueline A. Pongracic
Keyword(s):  
Food Allergy ◽  
Immunoglobulin E ◽  
Acute Infection ◽  
Clinical Manifestations ◽  
Gastrointestinal Symptoms ◽  
Physical Exertion ◽  
Allergic Reactions ◽  
Cutaneous Manifestations ◽  
Ige Mediated ◽  
Inflammatory Drugs

Immunoglobulin E-(IgE) mediated food allergy affects people of all ages but does not have a consistent presentation and may result in various manifestations, even for an individual. The onset of symptoms is usually quite rapid, minutes to a few hours after consumption of the allergen, although exceptions exist. Cutaneous and gastrointestinal symptoms are the most common clinical manifestations; however, they are not present in all allergic reactions. Clinicians, particularly those in emergency care settings, need to be aware that the lack of cutaneous manifestations does not exclude the possibility of anaphylaxis. It is extremely unusual for food allergy reactions to present with isolated upper or lower respiratory symptoms, nor is chronic urticaria a manifestation of food allergy. Clinical manifestations of IgE-mediated food allergy range from mild to severe and, in rare cases, can be fatal. Mild, localized reactions, such as those that occur in pollen‐food allergy syndrome, occur in individuals with sensitization to pollens. A small proportion of patients with this syndrome develop anaphylaxis. Alcohol, medications (nonsteroidal anti-inflammatory drugs, antacids), physical exertion, increased body temperature, acute infection, and menstruation are factors that are known to augment the severity of food-induced allergic reactions.

Clinical and immunological characteristics of sensitization to tropomyosins

2021 ◽  
Vol 18 (1) ◽  
pp. 73-78
Author(s):  
Marina A. Mokronosova ◽  
Tatiana M. Zheltikova
Keyword(s):  
Food Allergy ◽  
Allergic Reaction ◽  
Clinical Case ◽  
Oral Allergy Syndrome ◽  
Allergic Reactions ◽  
Allergenic Proteins ◽  
Primary Sensitization ◽  
Life Threatening ◽  
Reaction Severity ◽  
High Concentrations

Tropomyosins are a family of allergenic proteins found in large quantities in all invertebrates. Tropomyosins sensitization causes a life-threatening allergic reaction up to anaphylaxis after eating seafood. Identifying the source of primary sensitization is important to predict the allergic reaction severity. This article describes a clinical case of chronic recurrent urticaria in an 8-year-old boy with tropomyosins sensitization. An 8-year-old boy was diagnosed with the following: controlled atopic phenotype bronchial asthma, food allergy (oral allergy syndrome), and chronic recurrent spontaneous urticaria. Component diagnostics revealed IgE-aB to tropomyosins in high concentrations from 38.79 to 43.38 kUA/l and cat and dog uteroglobin and lipocalins in high concentrations from 7.79 to 43.38 kUA/l. It is necessary to specify the primary sensitizer to analyze the clinical significance of allergens that provoke sensitization to various groups of allergens. In this case, sensitization to tropomyosins is most likely described as caused by either a helminthic invasion or midge bites. Therefore, food allergic reactions to tropomyosins caused from crustaceans were not observed.

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 Shellfish Allergy: Unmet Needs in Diagnosis and Treatment

2020 ◽  
Vol 30 (6) ◽  
pp. 409-420 ◽  
Author(s):  
S Gelis ◽  
M Rueda ◽  
A Valero ◽  
EA Fernández ◽  
M Moran ◽  
...  
Keyword(s):  
Food Allergy ◽  
Calcium Binding ◽  
Myosin Light Chain ◽  
Arginine Kinase ◽  
Published Data ◽  
Allergic Reactions ◽  
Food Groups ◽  
Allergenic Proteins ◽  
Shellfish Allergy ◽  
Big Eight

Seafood is a major cause of food allergy and anaphylaxis worldwide. Shellfish is included among the “big eight” food groups, which are responsible for more than 90% of all cases of food allergy. Approximately 2.5% of the world’s population has experienced an adverse reaction to seafood. Seafood allergy is one of the most frequent and lethal allergies that exist. The several allergenic proteins involved in allergic reactions that have been described in recent years include tropomyosin, arginine kinase, myosin light chain, and sarcoplasmic calcium-binding protein. Despite all the data reported in the last few years, shellfish allergy is still diagnosed and treated as it was 50 years ago. The only effective treatment to prevent allergic reactions to shellfish is avoidance. This review aims to update recently published data on shellfish allergy and to highlight those areas that have yet to be resolved.

scholarly journals Food Allergens and Methods for Producing Hypoallergenic Foods

2021 ◽  
pp. 232-247
Author(s):  
Danil Gromov ◽  
Anna Borisova ◽  
Vladimir Bakharev
Keyword(s):  
Food Allergy ◽  
Chemical Modification ◽  
Enzymatic Activity ◽  
Food Production ◽  
Raw Materials ◽  
Food Allergies ◽  
Animal Origin ◽  
Food Allergens ◽  
Antigenic Properties ◽  
Allergenic Proteins

Introduction. Healthy nutrition is one of the global problems that humanity is facing today, of which food safety and food allergies are the most relevant issues. A lot of chemicals used as food raw materials possess allergenic properties. Food producers are only beginning to realize the scale of this problem. As a result, hypoallergenic products and methods of food allergy prevention are at an early stage of development. Study objects and methods. The paper is a review of twenty years of research on food allergy. Results and discussion. The article describes the main sources of food allergens and allergenic proteins of plant and animal origin. It also gives various classifications of food allergens in terms of their stability and ability to maintain antigenic properties after processing, as well as provides methods for allergenicity reduction and hypoallergenic food production. Conclusion. Thermal and enzymatic processing are currently the most popular methods of reducing allergenicity of food raw materials. New approaches are based on enzymatic activity of microorganisms, the chemical modification of allergenic proteins, and the removal of allergenic proteins by binding them into complexes. The combination of enzymatic processing with high hydrostatic pressure or high-intensity ultrasound is the most promising direction in the production of hypoallergenic raw materials. Other promising methods are based on the enzymatic activity of microorganisms, chemical modification of allergenic proteins, and complexation with polyphenols, anthocyanins, etc. The future lies with genetic modification, which, however, still remains too complex, time-consuming, and understudied. Most novel methods need clinical trials to confirm the possibility of their use for commercial hypoallergenic food production.

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  

Allergic Reactions to Food Proteins

2011 ◽  
Vol 81 (23) ◽  
pp. 173-180 ◽  
Author(s):  
Barbara K. Ballmer-Weber
Keyword(s):  
Food Allergies ◽  
Allergic Reactions ◽  
Allergenic Food ◽  
Processed Foods ◽  
Legal Regulations ◽  
Pollen Allergens ◽  
Curative Therapy ◽  
Novel Foods ◽  
Allergenic Proteins ◽  
Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling “may contain” is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

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