Search Results
Results 301 - 350 of 550
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Ortolani C - - 2001
Adverse reactions to food may be toxic or non toxic, depending on the susceptibility to a certain food; non toxic reactions that involve immune mechanisms are termed allergy if they are IgE-mediated. If no immunological mechanism is responsible, it is termed intolerance. The following disorders are considered a consequence of ...
Sicherer S H - - 2000
Among foods causing allergic reactions in children, peanut (a legume) and tree nuts (ie, walnut, hazel nut, Brazil nut, pecan) have attracted considerable attention for several reasons. Allergies to these foods are common, frequently have an onset in the first few years of life, generally persist, and account for severe ...
Burin L - - 2000
Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the ...
Justinich C J - - 2000
Food allergy or hypersensitivity is defined as an adverse reaction to food protein which is immune mediated. Without standard definitions and reliable tests for many forms of allergic disease of the bowel, studies are difficult to interpret. The proceedings of a recent workshop on the classification of adverse immunologic reactions ...
Chen Y - - 2000
Urea occurs naturally in many food products, and its presence affects food quality. However, little is known about its impact on flavor generation in food production. In this study, the urea contents in beef, pork, and chicken were determined. The effects of urea and pH on thermal flavor generation were ...
Pumphrey R S - - 2000
BACKGROUND: The unpredictability of anaphylactic reactions and the need for immediate, often improvised treatment will make controlled trials impracticable; other means must therefore be used to determine optimal management. OBJECTIVES: This study aimed to investigate the circumstances leading to fatal anaphylaxis. METHODS: A register was established including all fatal anaphylactic ...
Zimerson E - - 2000
In patients hypersensitive to p-tert-butylphenol-formaldehyde resin (PTBP-F-R), it is for diagnostic, therapeutic and preventive reasons necessary to know the identity of the primary sensitizing substances, their sensitizing capacities as well as their cross-reaction patterns. We have recently shown that the 2 dimers in PTBP-F-R, 5,5'-di-tert-butyl-2,2'-dihydroxy-3-hydroxymethyl-dibenzyl ether (X) and 5,5'-di-tert-butyl-2,2'-dihydroxy-3,3'-dihydroxymethyl-dibenzyl ether ...
Hawkins C A - - 2000
BACKGROUND: Nitrate and nitrite salts are commonly used to preserve and sustain color in a number of processed meats. To date there have been no described cases of anaphylaxis to either nitrates or nitrites in the literature. OBJECTIVE: We report a patient with anaphylaxis to nitrates and nitrites documented by ...
Joachim G - - 2000
The purpose of this study was to assess the reactions of people with IBD to foods consumed. A database was created to capture the season of data collection, the disease, the food, and the subject's reaction to each food. A 122-item food list was used. Sixty patients with IBD (n ...
Vidal C - - 2000
Telangiectasia macularis eruptiva perstans (TMEP) is a rare form of cutaneous mastocytosis observed in less than 1% of cases of mastocytosis. Clinically, anaphylaxis may appear as a result of increased mast cell degranulation in different circumstances. A case of TMEP presented as pseudoallergic reactions to foods is reported in which ...
Geha R S - - 2000
Monosodium glutamate (MSG) has a long history of use in foods as a flavor enhancer. In the United States, the Food and Drug Administration has classified MSG as generally recognized as safe (GRAS). Nevertheless, there is an ongoing debate exists concerning whether MSG causes any of the alleged reactions. A ...
Zatsiorsky V M - - 2000
The goal of this study was to explore the rambling-trembling decomposition in quiet standing. The center of pressure (COP) and the horizontal ground reaction force (F(hor)) were registered in healthy subjects standing in an upright bipedal posture on a force platform. The COP positions at the instants when F(hor) = ...
Hino H - - 2000
A case of allergic urticaria due to erythritol is herein reported. A 24-year-old female presented with severe wheals over her whole body. The urticaria occurred after she had drunk a glass of canned milk-tea. When the cause of her skin reaction was examined, it was found that the drink contained ...
Wüthrich B - - 2000
Fatal or life-threatening anaphylactic reactions to food occur in infants, children and adults. Atopic individuals with bronchial asthma and prior allergic reactions to the same food are at a particularly high risk, whereby even the mere inhalation of the allergenic food can be fatal. Not only peanuts, seafood and milk ...
Sampson H A - - 2000
Food anaphylaxis is now the leading single cause of anaphylactic reactions treated in emergency departments in Westernized countries. In the US, it is estimated that there are 29,000 anaphylactic reactions to foods treated in emergency departments and 125-150 deaths each year. Peanuts, tree nuts, fish and shellfish account for the ...
David T J - - 2000
Food allergy is a form of adverse reaction to food in which the cause is an immunological response to a food. Common food triggers are eggs, cow's milk, peanuts and fish. Food allergy is mot common in young infants, most of whom grow out of the allergy by the age ...
Vaden S L - - 2000
The purpose of this study was to evaluate Soft Coated Wheaten Terriers (SCWTs) affected with protein-losing enteropathy (PLE) or protein-losing nephropathy (PLN) or both for allergy to food. We performed gastroscopic food-sensitivity testing, a provocative dietary trial, and measurement of fecal immunoglobulin E (IgE) in 6 SCWTs affected with PLE ...
Sode K - - 2000
A novel enzymatic organic synthesis was reported, utilizing glucose-3-dehydrogenase (G3DH) and its regeneration via electrochemical methods. We combined the water-soluble G3DH prepared from a marine bacterium, Halomonas sp. alpha-15, and electron mediator with the electrode system in order to regenerate the enzyme. Using this system, the conversion of 1,5-anhydro-D-glucitol (1,5AG), ...
Nakagawa H - - 2000
L-Menthyl alpha-D-glucopyranoside (alpha-MenG) is a desirable derivative of L-menthol with useful properties for the production of new flavors and novel food additives. Bacteria were screened for alpha-anomer-selective glucosylation activity toward l-menthol, resulting in the isolation of two strains, Xanthomonas campestris WU-9701 and Stenotrophomonas maltophilia WU-9702, from independent soil samples. Since ...
Hardy J - - 1999
Since discovering fire man has used heat to modify the sensory properties and to preserve foodstuffs. Nutrients are involved in a number of reactions induced by this form of treatment. Some of these reactions are desirable, e.g. the improvement in the digestibility and the attractiveness of a food. Some reactions ...
Sicherer S H - - 1999
BACKGROUND: Allergic reactions to food occurring on commercial airlines have not been systematically characterized. OBJECTIVE: We sought to describe the clinical characteristics of allergic reactions to peanuts on airplanes. METHODS: Participants in the National Registry of Peanut and Tree Nut Allergy who indicated an allergic reaction while on a commercial ...
Burks W - - 1999
Food allergies, particularly to peanuts, are a common cause of anaphylaxis. Approximately 125 people die each year in the USA secondary to food-induced anaphylaxis. Clinical anaphylaxis is a syndrome of diverse etiology and dramatic presentation of symptoms associated with the classic features of type I, IgE-mediated hypersensitivity [1]. Typically the ...
DeLattre V F - - 1999
Tetrasodium and/or tetrapotassium pyrophosphate (Ppi) is the anticalculus component of most tartar control dentifrices on the market today. While pyrophosphates alone are not responsible for hypersensitivity reactions, several modifications which may lead to adverse oral manifestations may occur when pyrophosphates are added to a dentifrice. First, tetrasodium pyrophosphate in a ...
Amon U - - 1999
There is increasing evidence that enteral histaminosis is a major cause of food intolerance resulting from dysfunctional metabolism of endogenous histamine in certain food stuffs. However, this phenomenon has been poorly characterised and, due to the lack of epidemiological data, the existence of this condition has been underestimated, which may ...
Eggesbø M - - 1999
A substantial number of parents perceive that their children have adverse reactions to food, but it is well documented that objective assessments agree with only one-quarter to one-half of parentally reported reactions. In order to prevent wrong diagnoses and curtail unnecessary or inadequate diets, primary health care providers need to ...
Kristjansson I - - 1999
OBJECTIVE: To investigate the prevalence of adverse reactions to food and food allergy in Icelandic and Swedish 18-month-old children. DESIGN: Prospective multicentre comparative study. SETTING: Primary health care centres in Sweden and Iceland. SUBJECTS: A total of 324 children in Iceland and 328 in Sweden who attended for regular 18-month ...
Foucard T - - 1999
BACKGROUND AND METHODS: Because of a fatal case of soy anaphylaxis occurring in Sweden in 1992, a study was started the following year in which all physicians were asked to report fatal and life-threatening reactions caused by food. The results of the first 3 years of the study are reported ...
Joachim G - - 1999
Anecdotally, people with inflammatory bowel disease (IBD) report that some foods make them feel better and some foods make them feel worse. This paper reports about the relationship between food habits and reactions to foods in people with IBD. A database was designed to incorporate the date of data collection, ...
German J B - - 1999
Food lipids are principally triacylglycerides, phospholipids and sterols found naturally in most biological materials consumed as food and added as functional ingredients in many processed foods. As nutrients, lipids, especially triglycerides, are a concentrated caloric source, provide essential fatty acids and are a solvent and absorption vehicle for fat-soluble vitamins ...
Alexander R M - - 1999
The guts of people and animals function like industrial chemical plants. They are assemblies of tubes and tanks in which foods are hydrolysed by enzyme-catalysed reactions, or fermented by microorganisms. Raw materials enter at one end, waste matter is voided at the other, and valuable products are abstracted on the ...
Tuohy A M - - 1998
To present the occurrence of Hb Hammersmith as a de novo mutation in African-American twins with multiple congenital anomalies. Standard hematologic methods were used. The presence of an unstable Hb variant was confirmed by brilliant cresyl blue staining and an isopropanol stability test. Hb Hammersmith was confirmed by the sequencing ...
Niec A M - - 1998
OBJECTIVE: We undertook to determine whether adverse food reactions play a role in irritable bowel syndrome (IBS). METHODS: A systematic review of the literature using Medline (1980-1996), targeting IBS and adverse food reactions, was performed. All clinical trials whereby dietary exclusion was followed by food challenge were selected. Each study ...
Ehlers I - - 1998
BACKGROUND: IgE-independent (pseudoallergic) reactions to food and food ingredients are common in a subgroup of adult patients with chronic urticaria, who have daily spontaneous occurrence of wheals. However, for children with chronic urticaria (duration longer than 6 weeks, no physical influence), no data on the importance of pseudoallergen-induced chronic urticaria ...
Wanasundara P K - - 1998
Lipids are one of the main dietary components that serve several functions in foods and nutrition. They could be endogenous or deliberately included in food. The basic molecules of lipids undergo different chemical reactions during refining, processing and storage. Some of these chemical reactions enhance the usage and functionality of ...
Leung A K - - 1998
Adverse reactions to foods are common and may be life threatening. Many of the reactions are immunologic (allergic), and the types of these reactions are discussed. The most common type is IgA mediated. Clinical manifestations are multiple. Systematic investigation is usually rapid and cost-effective and may be life saving.
Chuyen N V - - 1998
The Maillard reaction occurs widely in food and biological systems. This contribution reviews the relation between the Maillard reaction and food processing, particularly its contribution to flavor formation, antioxidative effects, desmutagenic activity and the improvement of protein functional properties. Proteins modified by glucose, and melanoidins are important components of foodstuffs ...
Sampson H A - - 1997
The evaluation of adverse reactions to foods involving abnormal immune responses to food allergens remains an important part of the practice of allergy and immunology. Approximately 5% of children younger than 3 years and 1.5% of the general population experience food allergic disorders, indicating that about 4 million Americans suffer ...
Mazur N - - 1997
BACKGROUND: Anaphylaxis is associated with IgE-mediated reactions to foods, drugs, and other allergens. Exercise-induced anaphylaxis and food plus exercise-induced anaphylaxis have been reported. Anaphylactoid reactions with no mechanisms determined have been described with radiographic contrast media. Idiopathic anaphylaxis by definition is anaphylaxis with no identifiable external allergen or stimulus. In ...
Shaw D D Medical Toxicology Unit, Guy's and St Thomas' Hospital Trust, London, England. - - 1997
Since 1991, the Medical Toxicology Unit (MTU) at Guys' Hospital, London, has been assessing the toxicological problems associated with the use of traditional and herbal remedies and dietary supplements. This assessment was carried out by evaluating reports to the National Poisons Information Service (London) [NPIS(L)] which provides emergency information to ...
McKenna C - - 1997
BACKGROUND: Although peanuts and peanut butter are well recognized as food allergens, few reports describe allergic reactions associated with eating peanut flour. OBJECTIVE: To describe an allergic reaction that occurred in a peanut-sensitive woman who ate undeclared peanut flour that was part of a flavor ingredient contained in a dry ...
Sullivan D E - - 1997
Sensitive nucleic acid based detection methods such as in situ PCR, in situ RT-PCR and PRINS have great potential in the areas of developmental biology, pathogenesis and diagnostics. However, control of evaporation from in situ reactions is critical to ensure reliable data. Self-Seal Reagent, a component added directly to the ...
Pliner P - - 1997
We obtained measures of behavioral neophobia, rated neophobia, temperament, and liking for novel and familiar foods for 81 pairs of siblings (ranging in age from 5-11 years) and their mothers. The children's data revealed a decrease with age in behavioral but not rated neophobia, and there were positive correlations between ...
Lasser E C - - 1997
PURPOSE: To compare U.S. Food and Drug Administration (FDA) and manufacturer data about patient reactions to ionic and nonionic, low- and high-osmolar contrast media from 1990 through 1994. MATERIALS AND METHODS: Reactions to all available high-osmolar and four low-osmolar contrast media (ioxaglate, iohexol, iopamidol, and ioversol) were compared. Ioxaglate is ...
Casimir G - - 1997
Manifestations of fish allergy can include near-fatal anaphylactic reaction. In very sensitive patients, fish odors and cooking vapors may have some allergenic activity. We reported a case of life-threatening fish allergy in a girl of 39 months referred for three episodes of Quincke edema with wheezing, cyanosis and severe urticaria ...
Kubo M - - 1997
Methanol and aqueous extracts (TMe-ext and TAq-ext) from dried rhizomes of Alisma orientale have been screened for activity in experimental models of type I-IV allergies. In the type III allergic model, TMe-ext at oral doses of 50, 200 mg/kg showed an inhibitory effect on the direct passive Arthus reaction (DPAR) ...
Hernández B - - 1997
The tautomerism of 2-azaadenine and 2-hypoxanthine has been examined in the gas phase and in aqueous solution. The tautomerism in the gas phase has been studied by means of semiempirical and ab initio quantum-mechanical computations, as well as density-functional calculations. The influence of the aqueous solvent on the relative stability ...
Schofield L N - - 1997
A Nigerian dwarf goat intended for the production of antibodies to staphylococcal enterotoxin-B exhibited classical signs of a type 1 anaphylactic reaction 2 to 3 min after parenteral introduction of this antigen. The exquisite sensitivity demonstrated in concert with the pathognomonic signs appeared to make the breed and species an ...
Kalogeromitros D - - 1996
BACKGROUND: The legume food family is large and includes peanut and soybean, two of the most frequent causes of food allergy. Literature on type I hypersensitivity to lentils, also a legume, is scarce. OBJECTIVE: To describe a child with repeated anaphylactic reactions related to lentils. METHODS: Skin prick tests with ...
Emery N L - - 1996
The role of food reactions in asthma has not been well described. The objectives of this study were to evaluate the types of self-reported reactions to foods in asthmatic patients, and to determine the association between self-reported food reactions and self-reported severity of asthma and asthma health care utilization. We ...
Caffarelli C - - 1996
A 14-year-old girl suffered from exercise-induced anaphylaxis associated with eating cuttlefish. She was advised to avoid the precipitating food 6 h before exercise. No further attack occurred. It should always be considered that foods can predispose exercise-induced anaphylaxis. Precipitating food should be identified by challenge test.
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