All Three Subunits of Soybean β-Conglycinin Are Potential Food Allergens

2009 ◽  
Vol 57 (3) ◽  
pp. 938-943 ◽  
Author(s):  
Hari B. Krishnan ◽  
Won-Seok Kim ◽  
Sungchan Jang ◽  
Monty S. Kerley
Keyword(s):  
Food Allergens ◽  
Potential Food

scholarly journals Microbial and Nutritional Programming—The Importance of the Microbiome and Early Exposure to Potential Food Allergens in the Development of Allergies

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1541 ◽  
Author(s):  
Bożena Cukrowska
Keyword(s):  
Gut Microbiota ◽  
Immune Tolerance ◽  
Developed Countries ◽  
Prenatal Period ◽  
Early Exposure ◽  
Food Allergens ◽  
Nutritional Programming ◽  
Number Of Factors ◽  
Potential Food ◽  
Prevention Of Allergy

The “microbiota hypothesis” ties the increase in allergy rates observed in highly developed countries over the last decades to disturbances in the gut microbiota. Gut microbiota formation depends on a number of factors and occurs over approximately 1000 days of life, including the prenatal period. During this period the microbiota helps establish the functional immune phenotype, including immune tolerance. The development of immune tolerance depends also on early exposure to potential food allergens, a process referred to as nutritional programming. This article elaborates on the concepts of microbial and nutritional programming and their role in the primary prevention of allergy.

scholarly journals Are Dietary Lectins Relevant Allergens in Plant Food Allergy?

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1724
Author(s):  
Annick Barre ◽  
Els J.M. Van Damme ◽  
Mathias Simplicien ◽  
Hervé Benoist ◽  
Pierre Rougé
Keyword(s):  
Plant Species ◽  
Fruits And Vegetables ◽  
Rubber Tree ◽  
Type Ii ◽  
Food Allergens ◽  
Edible Plant ◽  
Ribosome Inactivating Proteins ◽  
Pathogenesis Related Protein ◽  
Legume Lectins ◽  
Potential Food

Lectins or carbohydrate-binding proteins are widely distributed in seeds and vegetative parts of edible plant species. A few lectins from different fruits and vegetables have been identified as potential food allergens, including wheat agglutinin, hevein (Hev b 6.02) from the rubber tree and chitinases containing a hevein domain from different fruits and vegetables. However, other well-known lectins from legumes have been demonstrated to behave as potential food allergens taking into account their ability to specifically bind IgE from allergic patients, trigger the degranulation of sensitized basophils, and to elicit interleukin secretion in sensitized people. These allergens include members from the different families of higher plant lectins, including legume lectins, type II ribosome-inactivating proteins (RIP-II), wheat germ agglutinin (WGA), jacalin-related lectins, GNA (Galanthus nivalis agglutinin)-like lectins, and Nictaba-related lectins. Most of these potentially active lectin allergens belong to the group of seed storage proteins (legume lectins), pathogenesis-related protein family PR-3 comprising hevein and class I, II, IV, V, VI, and VII chitinases containing a hevein domain, and type II ribosome-inactivating proteins containing a ricin B-chain domain (RIP-II). In the present review, we present an exhaustive survey of both the structural organization and structural features responsible for the allergenic potency of lectins, with special reference to lectins from dietary plant species/tissues consumed in Western countries.

Using a Mobile App to Teach Individuals with Intellectual Disabilities to Identify Potential Food Allergens

2013 ◽  
Vol 28 (3) ◽  
pp. 21-32 ◽  
Author(s):  
Don D. McMahon ◽  
David F. Cihak ◽  
Melinda M. Gibbons ◽  
Liz Fussell ◽  
Sarah Mathison
Keyword(s):  
Intellectual Disabilities ◽  
Mobile App ◽  
Food Allergens ◽  
Potential Food ◽  
Individuals With Intellectual Disabilities

scholarly journals Prevention of Food Allergy: The Significance of Early Introduction

Medicina ◽  
2019 ◽  
Vol 55 (7) ◽  
pp. 323 ◽  
Author(s):  
Pasquale Comberiati ◽  
Giorgio Costagliola ◽  
Sofia D’Elios ◽  
Diego Peroni
Keyword(s):  
Clinical Trials ◽  
Food Allergy ◽  
Total Duration ◽  
Food Allergies ◽  
Preventive Strategy ◽  
Food Allergens ◽  
High Quality ◽  
Early Introduction ◽  
Potential Food

Over the last two decades, the prevalence of food allergies has registered a significant increase in Westernized societies, potentially due to changes in environmental exposure and lifestyle. The pathogenesis of food allergies is complex and includes genetic, epigenetic and environmental factors. New evidence has highlighted the role of the intestinal microbiome in the maintenance of the immune tolerance to foods and the potential pathogenic role of early percutaneous exposure to allergens. The recent increase in food allergy rates has led to a reconsideration of prevention strategies for atopic diseases, mainly targeting the timing of the introduction of solid foods into infants’ diet. Early recommendation for high atopy risk infants to delay the introduction of potential food allergens, such as cow’s milk, egg, and peanut, until after the first year of life, has been rescinded, as emerging evidence has shown that these approaches are not effective in preventing food allergies. More recently, high-quality clinical trials have suggested an opposite approach, which promotes early introduction of potential food allergens into infants’ diet as a means to prevent food allergies. This evidence has led to the production of new guidelines recommending early introduction of peanut as a preventive strategy for peanut allergy. However, clinical trials investigating whether this preventive dietary approach could also apply to other types of food allergens have reported ambiguous results. This review focuses on the latest high-quality evidence from randomized controlled clinical trials examining the timing of solid food introduction as a strategy to prevent food allergies and also discusses the possible implications of early complementary feeding on both the benefits and the total duration of breastfeeding.

Potential food allergens in wine: Double-blind, placebo-controlled trial and basophil activation analysis

Nutrition ◽  
2006 ◽  
Vol 22 (9) ◽  
pp. 882-888 ◽  
Author(s):  
Jennifer M. Rolland ◽  
Effie Apostolou ◽  
Kirsten Deckert ◽  
Maria P. de Leon ◽  
Jo A. Douglass ◽  
...  
Keyword(s):  
Activation Analysis ◽  
Controlled Trial ◽  
Basophil Activation ◽  
Food Allergens ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Potential Food

Turnip rape and oilseed rape are new potential food allergens in children with atopic dermatitis

Allergy ◽  
2006 ◽  
Vol 61 (1) ◽  
pp. 124-127 ◽  
Author(s):  
S. Poikonen ◽  
T. J. Puumalainen ◽  
H. Kautiainen ◽  
P. Burri ◽  
T. Palosuo ◽  
...  
Keyword(s):  
Atopic Dermatitis ◽  
Oilseed Rape ◽  
Food Allergens ◽  
Turnip Rape ◽  
Potential Food

Restaurant disclosure of food allergens: Analysis and economic implications

2020 ◽  
pp. 146735842097757
Author(s):  
A Bryan Endres ◽  
Renata Endres ◽  
Marinela Krstinić Nižić
Keyword(s):  
Social Media ◽  
Restaurant Industry ◽  
Third Party ◽  
Food Allergens ◽  
Self Disclosure ◽  
Economic Implications ◽  
Tourist Destinations ◽  
On Line ◽  
Potential Food ◽  
Specific Food

Research suggests that between 20–30% of consumers self-identify as having some form of food allergy or sensitivity and demand for allergy-safe foods is growing. European Union regulations require restaurants to inform diners of the presence of 14 primary food allergens. The method of disclosure, however, is left to the discretion of the restaurant and may include verbal communication, menu labels, or separate informational pamphlets. Despite these requirements, 74% of allergen related food incidents arise from the non-prepackaged (restaurant) environment. Individuals with allergens, therefore, may avoid restaurants or intentionally seek out, especially in the tourism context, venues with publicly disclosed allergen prevention protocols. Due to group effects and social media's ability to channel consumers, implementing allergy-friendly practices could substantially increase restaurant profits. This research examines the performance of the restaurant industry in leading tourist destinations in Croatia with respect to self-disclosure of potential food allergens. Menus, accompanying websites and social media reviews of 973 restaurants across 43 locations were analyzed. Results indicate that very few restaurants have taken affirmative steps to disclose food allergens on their websites (1.3% of English and 0.8% of Croatian websites). Of the subset of restaurants with on-line menus, 6.5% disclosed specific food allergens. In contrast, third-party social media reviews of 24.6% of the restaurants included some statement relating to food allergens. Based on the results, this paper suggests strategies for improved food allergen communication. Specifically, restaurants should make greater efforts to affirmatively disclose allergen information on their websites and monitor social media reviews. Very few restaurants responded to consumer comments, thereby allowing others to dictate the narrative. In light of the strong consumer interest and relatively weak self-disclosure efforts, the hospitality industry has a ready opportunity to attract new consumers by moving beyond regulatory minimums through enhanced allergen communication efforts and social media engagement.

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