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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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.

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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) ...

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 ...

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 ...

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 ...

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 ...

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.

The ingestion of food is frequently associated with specific adverse gastrointestinal symptoms, including emesis, diarrhea, abdominal cramping, and gastrointestinal bleeding. This brief review discusses a variety of food-induced gastrointestinal diseases and will highlight the recent information pertaining to the pathophysiology, clinical presentation, diagnostic approach, and treatment of these disorders. Reactions ...

Adverse reactions to foods may sometimes cause symptoms from the respiratory tract, including bronchial obstruction and rhinitis. The true prevalence is not known. In adults, it has been estimated to be about 1% of asthmatic patients or less. This would correspond to a prevalence of about 2-4 in 10,000 of ...

Adverse reactions to foods are classified into immediate and delayed reactions. Immediate reactions are caused by interactions between food antigen and antigen-specific IgE that lead to a pathological process mediated by mast cells and basophils. Delayed reactions are more diverse, both in the manifestations and in the biological mechanisms involved. ...

Heavy metal-induced contact eczematous human skin reactions to cobalt chloride and mercuric chloride were investigated for immunoreactivity to interleukin-8 (IL-8), by using an indirect immunoperoxidase staining technique. There was suprabasal epidermal staining for IL-8, with a decrease in the vicinity of areas with parakeratotic epithelium. However, in the immediate vicinity ...

Previously, we have investigated the relationship between dissociation constant (pKa) and skin irritation potential. In the present experiment, 12 basic compounds, with varying pKa values ranging from 1.4 to 11.2, were applied on the backs of 12 healthy adult panellists. Cutaneous reactions were measured objectively, using reflectance spectroscopy and transepidermal ...

This study was designed to compare three different fluorescent probes to assay the acrosome reaction in human spermatozoa: chlortetracycline (CTC), mannosylated bovine serum albumin (BSA) labelled with fluorescein (MAF), and quinacrine (QN). Normal human sperm ejaculates were washed and allowed to swim up for 30-60 min. Samples were examined under ...

OBJECTIVE: To provide the allergist information regarding the recognition, diagnosis, classification, and management of headaches. DATA SOURCES: Literature and relevant articles pertaining to various types of headache are reviewed and the clinical experience of the authors is presented. CONCLUSIONS: After reading this article, the allergist should know the various causes ...

This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of quality in foods, this review focuses on lipid oxidation and how it adversely affects flavor principals. It also presents technological advances for studying the basic mechanism ...

Immunosensors are important analytical tools for monitoring antibody-antigen reactions in real time. Recent developments in immunosensors have produced systems that allow rapid and continuous analysis of the binding event without the requirement for added reagents or separation/washing steps. As a result, great interest has focused on commercializing immunosensors for applications ...

A 43-year-old woman was hospitalized with skin eruption and liver dysfunction complicated with disseminated intravascular coagulation (DIC) after taking Proporis, a so-called health food. Her clinical course was well correlated with discontinuation and the retaking of Proporis. No other reason for the development of DIC was detected except for allergic ...

An atopic girl experienced an anaphylactic reaction after eating cookies containing pecan nuts. Investigations revealed that she had developed IgE antibodies exclusively specific against allergenic determinants present in aged or heated pecan nuts, but not in fresh pecans. These neoallergenic determinants were located on protein(s) with a molecular weight of ...

A transient model of vapor contaminant diffusion and homogeneous reaction in a two-compartment passive sampler was formulated. The mathematical analysis considered finite reaction kinetics, bulk air boundary-layer effects, and the solubility of the vapor contaminant in the liquid absorbing/reacting medium. The model was evaluated using experimentally measured Cl2 uptake rates ...

During the time course of disulfide bond formation by iodine oxidation (in a methanolic and hydrochloric acid solution) of a cysteinyl(S-acetamidomethyl)-glutaminyl tridecapeptide, we observed by ESI, FAB mass spectrometry (pseudo-molecular ion and ion-fragments) and 1H-NMR a side reaction due to a shift of the Acm leaving group from cysteine to ...

BACKGROUND: A presentation of findings from a large population of anaphylaxis cases. METHODS: Retrospective chart review and follow-up questionnaire provided data on 266 subjects (113 males and 153 females) aged 12 to 75 years (mean age, 38 years) who were referred to a university-affiliated private allergy-immunology practice in Memphis, Tenn, ...

The purified 2-oxoglutarate dehydrogenase complex (OGDC) from the European bison heart was near saturated with endogenous bound thiamine pyrophosphate (TPP). Exogenous TPP added to the full OGDC reaction medium decreased S0.5 for 2-oxoglutarate approximately 2.6-fold without any notable change in the maximum reaction rate. The TPP effect was observed in ...

Reactions of the cutaneous microcirculation to local stimuli have been quantitated in terms of area of erythema (planimetry), change in colour (colorimetry) and time-dependent changes in perfusion (one-dimensional laser Doppler fluxmetry (LDF)). Using the new technique of laser Doppler scanning (LDS) it is now possible to quantify and demonstrate two-dimensional ...

Emesis is a common symptom resulting from adverse food reactions in infants. In this article the terms food allergy and food intolerance are defined and differentiated. The immunopathophysiology of food allergies is discussed along with useful diagnostic tests. Adverse reactions to common infant nutrients such as cow's milk and soy ...

Endogenous sulfite is generated as a consequence of the body's normal processing of sulfur-containing amino acids. Sulfites occur as a consequence of fermentation and also occur naturally in a number of foods and beverages. As food additives, sulfiting agents were first used in 1664 and approved in the United States ...

Various 6-O-acylsucroses were synthesized in good yields from unprotected sucrose in N,N-dimethylformamide and the appropriate 3-acylthiazolidine-2-thiones 6 or 3-acyl-5-methyl-1,3,4-thiadiazole-2(3H)-thiones 7. A selective ionization of the free sugar by sodium hydride or triethylamine, followed by acylation with 6, gave 2-O-acylsucroses which were subjected in situ to intramolecular isomerizations using 1,8-diazabicyclo[5.4.0]undec-7-ene (DBU) ...

Food pasteurized by hydrostatic high pressure have already been marketed in Japan. There is great interest in this method also in Europe and USA. Temperature and pressure are the essential parameters influencing the state of substances including foods. While the influence of temperature on food has been extensively investigated, effects ...

Rhinitis is a common symptom in food allergic patients, but rhinitis is rarely the only symptom. Rhinitis due to adverse reactions to preservatives and colorants is very rare. In anaphylactic systemic reactions to foods the rhinitis symptoms are caused by inflammatory mediators transported by the circulation. In non-anaphylactic reactions, the ...

The intestinal tract is the major immunological organ of the human body. The gut associated lymphoid tissues (GALT) play an important role in the suppression of adverse reactions to foods and in the induction of "Oral Tolerance". Immunologically mediated clinical reactions to foods exist outside the gut environment and can ...

There are several reasons for considering the hypothesis that food hypersensitivity might relate to rheumatic diseases. Food can evoke immune responses. Food can cause immunologically mediated symptoms. Immunological mechanisms are important in the pathogenesis of rheumatic diseases. Antigens triggering rheumatic responses are unknown. Rheumatic diseases have been associated with foods ...

Kinetic methods are proposed for the determination of carbimazole(CBZ), methimazole(MMI) and propylthiouracil(PTU) based on their inhibitory effects on the palladium(II)-catalysed reaction between the pyronine G and hypophosphite ions. The reactions are monitored spectrophotometrically at 548 nm. The influence of reaction variables and the interfering effect of other substances were studied. ...

Otitis media with effusion is rarely caused by allergy to food. Allergic inflammation in the nasal mucosa, mainly due to IgE-mediated reactions to foods, may cause eustachian tube dysfunction and subsequent otitis media with effusion. Inflammatory mediators from the nasal mucosa transported via the nasal mucociliary system may cause eustachian ...

Both immunologic and non-immunologic mechanisms can provoke systemic reactions following food ingestion. Histamine is the only mast cell mediator which has been demonstrated to be elevated in the serum as a result of systemic allergic reactions to food. In individuals highly sensitive to foods, airborne exposure to food allergens can ...

Batches of osmium-ammine (OA) complex vary considerably in staining properties when used in a Feulgen-like reaction for selective staining of DNA-containing structures. An alternative procedure for preparation of Schiff-like reagent from OA complex is described. It is based on generation of H2SO3, respectively SO2, within the OA solution and ensures ...

The histamine contents of a range of North American commercial pet foods and pet food ingredients were determined by a spectrofluorometric technique. The change in histamine content of open cans of pet food stored in a refrigerator or at room temperature was also investigated. The histamine content of the pet ...