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Osguthorpe John David - - 2010
The present article summarizes the 2008-2009 literature on allergen standardization and immunotherapy for inhalant and food sensitivities, with emphasis on delineation of the underlying immunologic changes and on evidence-based conclusions from such and clinical data. The efficacy of subcutaneous immunotherapy for inhalant allergies has been established but that for sublingual ...
Martín-Muñoz M F - - 2010
Bee pollen has been proposed as a food supplement, but it can be a dangerous food for people with allergy. We study an allergic reaction after ingestion of bee pollen in a 4-year-old boy who had developed rhinitis in the last spring and autumn. We performed a prick-by-prick test with ...
Bugyi Zsuzsanna - - 2010
Food allergy and intolerance became very important problems in food safety and healthcare during the last few decades. Beside the pharmaceutical treatment of the symptoms, effective cure of these illnesses is the avoidance of the problematic food proteins. According to this reason, proper legislation is crucial for protecting sensitive people. ...
Hemmer W - - 2010
Allergy to fig fruit (Ficus carica) has been described in patients allergic to Ficus benjamina or rubber latex but may occur also in pollen-allergic patients. To study the potential cross-reactivity between fig and taxonomically related fruits with the major birch pollen allergen Bet v 1. One hundred and eighty-eight patients ...
Hon Kam-Lun Ellis - - 2010
To explore the prevalence of common food and aeroallergens sensitization in early childhood skin diseases. and to compare the pattern of common food and aeroallergens sensitization before and after 6 months among infants with atopic dermatitis (AD). All skin prick tests (SPTs) performed on children pound18 months of age managed ...
Piboonpocanun Surapon - - 2010
The consumption of shrimp is a common cause of food hypersensitivity reactions. Shrimp allergy is diagnosed using a skin prick test (SPT) as well as by food challenges. Due to the lack of a wide variety of commercial shrimp extracts for SPTs, we selected various shrimp species for the preparation ...
Faeste Christiane K - - 2010
Celery is acknowledged as a major food allergen in Europe, and mandatory labeling for preprocessed foods has been implemented. However, no methods for the specific detection of celery protein in foods have been published. In the present study, a sandwich celery ELISA using polyclonal anticelery antibodies for capture and detection ...
Krause Susanne - - 2010
Peanut allergy is a major cause of food-induced severe anaphylactic reactions. To date, no medical care is available to prevent and treat peanut allergy and therefore hypoallergenic peanut varieties are of considerable health political and economic interest. Major allergens that induce IgE-responses in peanut-sensitive patients are Ara h 1, Ara ...
Diaz-Amigo Carmen - - 2010
Food allergen labeling regulations have been implemented in several countries since 2006. Currently, experts are still discussing the introduction of thresholds or action levels, which should lead to the reduction of the widespread use of advisory statements (e.g., "may contain") for the benefit of the allergic consumer. However, the establishment ...
Abbott Michael - - 2010
This document provides supplemental guidance on specifications for the development and implementation of studies to validate the performance characteristics of quantitative ELISA methods for the determination of food allergens. It is intended as a companion document to other existing publications on method validation. The guidance is divided into two sections: ...
Nakamura Rika - - 2010
Genetically modified (GM) foods must be tested for safety, including by allergenicity tests to ensure that they do not contain new allergens or higher concentrations of known allergens than the same non-GM foods. In this study experimentally developed EGFP-transgenic chickens were used and evaluated the allergenicity of meat from the ...
Huang Yuan-Yuan - - 2010
Stability in simulated gastric fluid is regarded as an important parameter for the estimation of food allergenicity. In this study, the digestive stability of allergenic protein tropomyosin (TM) and other food proteins from mud crab in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) digestion assay system was investigated ...
Husain Fatima Tazeen - - 2010
This study was designed to develop an indirect competitive enzyme linked-immunosorbent assay (ELISA) to detect traces of sesame in food. Antibodies against sesame were prepared by immunizing a hen with a protein extract of white, peeled sesame. The ELISA did not show any cross-reactivity with 12 of 13 food ingredients ...
Asero R - - 2010
BACKGROUND: Epinephrine is the treatment of choice for acute food-allergic reactions but existing guidelines state that it should be prescribed uniquely to patients who already experienced at least one food-induced anaphylactic episode. OBJECTIVE: We investigated whether in Italy epinephrine auto-injector is prescribed uniquely following the existing guidelines only, or is ...
Canfield Michael S - - 2010
The purposes of this study were to determine whether the storage mite, Tyrophagus putrescentiae, could survive and thrive on dog food and if mould growth was important to their survival. All of the chambers (n = 42) were started with 10 female mites and evaluated every other day for mite ...
Spanjersberg M Q I - - 2010
Food products can become contaminated with food allergens due to cross-contact. Precautionary 'may contain' labelling may alert to the possible presence of an allergen, but guidance for such labelling is lacking. As a result, allergy information on the packaging may not be reliable and allergic consumers might be at risk ...
Schmitt David A - - 2010
As peanut allergy is an increasing public health risk, affecting over 1% of the United States and United Kingdom school children, it is important that methods and reagents for accurate diagnosis of food allergy and detection of allergenic foods are reliable and consistent. Given that most current experimental, diagnostic, and ...
Pafundo Simona - - 2010
We describe the development of a six-target real-time multiplex PCR assay with the SYBR® GreenER™ fluorescent dye, targeted to genes encoding for allergenic proteins commonly present in many processed food products (patent application pending). The assay was successfully trialled on reconstructed food matrices and on a range of commercial foodstuffs, ...
Riascos John J - - 2010
Currently, the sole strategy for managing food hypersensitivity involves strict avoidance of the trigger. Several alternate strategies for the treatment of food allergies are currently under study. Also being explored is the process of eliminating allergenic proteins from crop plants. Legumes are a rich source of protein and are an ...
Bublin Merima - - 2010
BACKGROUND: Kiwifruit is one of the most common causes of food allergic reactions. Component-resolved diagnostics may enable significantly improved detection of sensitization to kiwifruit. OBJECTIVE: To evaluate the use of individual allergens for component-resolved in vitro diagnosis of kiwifruit allergy. METHODS: Thirty patients with a positive double-blind placebo-controlled food challenge ...
Hartz Christina - - 2010
Whether the observed clinical pattern of non-specific lipid transfer protein (nsLTP)-mediated food allergies is attributable to a primary sensitization by Pru p 3 from peach and subsequent cross-reactivity with Rosaceae- and non-Rosaceae-derived foods expressing homologous allergens is still unclear. To investigate the allergenic properties of nsLTPs from Rosaceae and non-Rosaceae ...
Rossi Renato E - - 2010
Some studies reported the possible induction of food allergy, caused by neo-sensitization to cross-reacting allergens, during immunotherapy with aeroallergens, while other studies ruled out such possibility. The aim of this study was to evaluate the development of neo-sensitization to Pen a 1 (tropomyosin) as well as the appearance of reactions ...
Tordesillas L - - 2010
BACKGROUND: Plant profilins are described as minor allergens, although with some exceptions in foods such as melon, watermelon or orange. In fact, they could be responsible for many cross-reactions among distantly related species. This is likely to be a consequence of the presence of common epitopes. OBJECTIVE: To characterize the ...
van der Walt Anita - - 2010
BACKGROUND: Three spice mill workers developed work-related allergy and asthma after prolonged exposure to high levels (>10 mg/m(3)) of inhalable spice dust. Patterns of sensitization to a variety of spices and putative allergens were identified. METHODS: Work-related allergy and asthma were assessed on history, clinical evaluation, pulmonary function and fractional ...
Jappe Uta - - 2010
The present review summarizes current knowledge about lupine allergy, potential sensitization routes, cross-reactions between lupine and other legumes, and the respective IgE-binding proteins. Since the 1990 s, lupine flour is used as a substitute for or additive to other flours, mostly wheat flour, in several countries of the EU. In ...
Harrer Andrea - - 2010
Allergy to plant-derived foods is a highly complex disorder with clinical manifestations ranging from mild oral, gastrointestinal, and cutaneous symptoms to life-threatening systemic conditions. This heterogeneity in clinical manifestations has been attributed to different properties of allergenic molecules. Based on this fact, symptom elicitors were grouped into class I and ...
Prieto A - - 2010
Allergic reactions to lupin have increased in parallel with the growing use of lupin flour by food manufacturers. We studied a patient with recurrent anaphylaxis to manufactured foods and a history of rhinitis-asthma related to lupin inhalation and legume tolerance. Skin prick tests with airborne and food allergens, specific immunoglobulin ...
Nwaru Bright I - - 2010
OBJECTIVE: The goal was to examine the relationship between age at the introduction of solid foods during the first year of life and allergic sensitization in 5-year-old children. METHODS: We analyzed data from the Finnish Type 1 Diabetes Prediction and Prevention nutrition study, a prospective, birth cohort study. We studied ...
Yu Linda Chia-Hui - - 2009
The rapid rise of allergic disorders in developed countries has been attributed to the hygiene hypothesis, implicating that increased environmental sanitation in early childhood may be associated with higher incidence of hypersensitivity. Intestinal epithelial barriers play a crucial role in the maintenance of gut homeostasis by limiting penetration of luminal ...
Cox Linda - - 2009
OBJECTIVE: To discuss important differences and similarities in the allergen specific immunotherapy (SIT) treatment practices for aeroallergen sensitivity in the United States and Europe. DATA SOURCES: Information on regulation and standardization in the United States and Europe was obtained from a Food and Drug Administration Allergenic Products Advisory Committee meeting, ...
Matthes Anne - - 2009
It has been reported on the basis of skin prick tests and gene expression studies that apple cultivars differ in their allergenic potential. Only a few studies have tried to measure the amount of the major apple allergen Mal d 1 so far. Mal d 1 belongs to the pathogenesis-related ...
Cuadrado Carmen - - 2009
In the last years, legume proteins are gaining importance as food ingredients because of their nutraceutical properties. However, legumes are also considered relevant in the development of food allergies through ingestion. Peanuts and soybeans are important food allergens in Western countries, while lentil and chickpea allergy are more relevant in ...
Armentia A - - 2010
BACKGROUND: Food allergy results from an atypical response of the mucosal immune system to orally consumed allergens. Antacid medication inhibits the digestion of dietary proteins and causes food allergy. A decrease of the gastric pH might enhance the function of digestion and reduce the risk of food allergy. OBJECTIVE: To ...
Twardosz-Kropfmüller A - - 2010
BACKGROUND: During the last decade allergen molecules from several allergen sources have been produced by recombinant DNA technology. The aim of this study was to investigate whether IgE reactivity to recombinant pollen allergens with broad and narrow cross-reactivity is associated with clinical phenotypes of allergic sensitization. METHODS: Serum IgE reactivity ...
Li Yunhe - - 2010
We investigated the use of maize pollen as food by adult Chrysoperla carnea under laboratory and field conditions. Exposure of the insects to insecticidal Cry proteins from Bacillus thuringiensis (Bt) contained in pollen of transgenic maize was also assessed. Female C. carnea were most abundant in a maize field when ...
Yano Hiroyuki - - 2009
An increasing proportion of the population is affected by food allergy. Some food allergens ('incomplete' allergens) elicit clinical symptoms only owing to their homology with other allergens, while others ('complete') can both sensitize and elicit clinical symptoms. To challenge food allergy, it should be effective to invest more energy in ...
Marcucci F - - 2009
Sublingual immunotherapy (SLIT) is currently the most prescribed form of allergen immunotherapy in many European countries. Its use has been accepted in the international consensus publications, and recently also the scepticism of USA scientists is attenuated. Still, this treatment may be improved, and the possible developments consist of modification of ...
Patrick Weber - - 2009
This study describes the characterization of allergic bovine casein and caseinate fining agents by SDS-PAGE analysis and the development of a quantitative indirect ELISA for the detection of these substances in wines. The ELISA was applied to various experimental wines that were treated with different caseinate dosages and went through ...
Jin Tengchuan - - 2009
Seed storage proteins are accumulated during seed development and act as a reserve of nutrition for seed germination and young sprout growth. Plant seeds play an important role in human nutrition by providing a relatively inexpensive source of protein. However, many plant foods contain allergenic proteins, and the number of ...
Simpson Angela - - 2009
For about 20 years, investigators have been attempting to design studies to reduce exposure to allergens in order to prevent the development of allergic sensitization and thus prevent the onset of allergic disease, particularly asthma. Seven such studies-environmental control studies-have attempted to accomplish this by changing the domestic environment into ...
Taylor Steve L - - 2009
Food allergies are caused by immunological reactions in individuals sensitized to normal protein components of foods. For any given sensitized individual, the severity of a reaction is generally assumed to be proportional to the dose of allergenic protein. There is substantial clinical evidence that "threshold" doses exist for the elicitation ...
B?gh K L - - 2009
BACKGROUND: Food allergies are a public health issue of growing concern, with peanuts in particular being associated with severe reactions. The peanut allergen, Ara h 1, belongs to the cupin plant food allergen family, which, unlike other structural families, appears to be broken down rapidly following gastrointestinal digestion. OBJECTIVE: Using ...
Pastorello Elide A - - 2009
Italian patients with maize anaphylaxis have been shown to have IgE toward two major maize allergens: an alpha-amylase inhibitor and a 9-kDa LTP. A complete study on maize food allergens in patients with positive maize double-blind, placebo-controlled food challenge (DBPCFC) is lacking. The objective was to utilize the three maize ...
Nakamura Rika - - 2009
Genetically modified (GM) foods are beneficial from the standpoint of ensuring a constant supply of foodstuffs, but they must be tested for safety before being released on the market, including by allergenicity tests to ensure that they do not contain new allergens or higher concentrations of known allergens than the ...
Niemann Lynn - - 2009
Tree nuts, including walnuts, can be responsible for allergic reactions. Food manufacturers have the responsibility to declare the presence of walnuts on packaged foods even when trace residues may be present from the use of shared equipment or the adventitious contamination of ingredients. The aim of this study was to ...
Wickham Martin - - 2009
This article reviews the in vitro digestion models developed to assess the stability of food allergens during digestion. It is hypothesised that food allergens must exhibit sufficient gastro-intestinal stability to reach the intestinal mucosa where absorption and sensitisation (development of atopy) can occur. The investigation of stability of proteins within ...
Rossi G - - 2009
A woman, 68 yrs, developed an anaphylactic reaction after tasting a few pieces of gluten-free pasta. She was not celiac but was preparing a meal for her celiac nephew. The culprit pasta contained lupine flour and lupine proteins. Prick test with lupine extract was positive. ELISA and immunoblot analysis showed ...
Paschke Angelika - - 2009
The article summarizes current physical and chemical methods in food processing as storage, preparation, separation, isolation or purification and thermal application on the one hand as well as enzymatic treatment on the other and their impact on the properties of food proteins. Novel methods of food processing like high pressure, ...
Sathe Shridhar K - - 2009
Food allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry. Depending on the ...
Allen C W - - 2009
It is an immunological paradigm that avoidance of food allergen may reduce the risk or prevent immunological reactions and conversely that a greater exposure increases the magnitude of the immune response. Consequently, food allergen avoidance has been recommended to reduce the risk of sensitization in infants and to prevent clinical ...
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