scholarly journals Industrial dimensions of food allergy

2005 ◽  
Vol 64 (4) ◽  
pp. 470-474 ◽  
Author(s):  
René Crevel
Keyword(s):  
Food Allergy ◽  
Food Industry ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Atopic Diseases ◽  
Novel Proteins ◽  
Safety Assurance ◽  
The One ◽  
A Minor ◽  
The Impact

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well-publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialisation of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, consumers with food allergies had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing consumers who have food allergies and those at potential risk of sensitisation from novel proteins will be illustrated, emphasising how they need to be built into every stage of the life cycle of a product.

Industrial dimensions of food allergy

2002 ◽  
Vol 30 (6) ◽  
pp. 941-944 ◽  
Author(s):  
R. Crevel
Keyword(s):  
Food Allergy ◽  
Food Industry ◽  
The Other ◽  
Allergic Reactions ◽  
Atopic Diseases ◽  
Novel Proteins ◽  
Safety Assurance ◽  
The One ◽  
A Minor ◽  
The Impact

Serious attempts to estimate the impact of allergic reactions to foods on public health did not begin until the 1980s. Until about 15 years ago, food allergy was considered a minor aspect of food safety. Two developments probably prompted a radical re-appraisal of that situation. The first was the apparently inexorable rise in the prevalence of atopic diseases, of which food allergy forms a part, with its possible consequences highlighted by some well publicised severe reactions. The second was the growth of genetic modification technology, manifested by the commercialization of transgenic crops. Each of these developments impacted on the food industry in distinct ways. On the one hand, food-allergic consumers had to be enabled to avoid specific allergens in products formulated with existing ingredients. Food manufacturers therefore had to identify those specific allergens down to trace amounts in all the ingredients forming the product, and label or remove them. On the other hand, the introduction of products using ingredients from novel sources required an assessment of the allergenicity of these ingredients as an integral part of safety assurance. The approaches used by the food industry to protect existing allergic consumers and those at potential risk of sensitization by novel proteins will be illustrated, emphasizing how they need to be built into every stage of the life cycle of a product.

scholarly journals Probiotic Interventions Alleviate Food Allergy Symptoms Correlated With Cesarean Section: A Murine Model

2021 ◽  
Vol 12 ◽  
Author(s):  
Bi-Ying Jin ◽  
Zhen Li ◽  
Ya-Nan Xia ◽  
Li-Xiang Li ◽  
Zi-Xiao Zhao ◽  
...  
Keyword(s):  
Food Allergy ◽  
Cesarean Section ◽  
Intestinal Microbiota ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Tight Junction Proteins ◽  
Rrna Sequencing ◽  
Probiotic Intervention ◽  
The Impact ◽  
Junction Proteins

Delivery by cesarean section (CS) is linked to an increased incidence of food allergies in children and affects early gut microbiota colonization. Furthermore, emerging evidence has connected disordered intestinal microbiota to food allergies. Here, we investigated the impact of CS on a rat model for food allergy to ovalbumin (OVA). Rats delivered by CS were found to be more responsive to OVA sensitization than vaginally born ones, displaying a greater reduction in rectal temperature upon challenge, worse diarrhea, and higher levels of OVA-specific antibodies and histamine. 16S rRNA sequencing of feces revealed reduced levels of Lactobacillus and Bifidobacterium in the CS rats. Preventative supplementation with a probiotic combination containing Lactobacillus and Bifidobacterium could protect CS rats against an allergic response to OVA, indicating that the microbiota dysbiosis contributes to CS-related response. Additionally, probiotic intervention early in life might help to rebuild aberrant Th2 responses and tight junction proteins, both of which have been linked to CS-related high allergic reactions. Taken together, this study shows that disordered intestinal microbiota plays an essential role in the pathogenesis of food allergy mediated by CS. More importantly, interventions that modulate the microbiota composition in early life are therapeutically relevant for CS-related food allergies.

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 Weighing the benefits and risks of oral immunotherapy in clinical practice

2021 ◽  
Vol 42 (2) ◽  
pp. 118-123
Author(s):  
Aikaterini Anagnostou
Keyword(s):  
Quality Of Life ◽  
Food Allergy ◽  
The United States ◽  
Oral Immunotherapy ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Immune Modulators ◽  
Significant Burden ◽  
Working Together

Food allergies are common and affect 6‐8% of children in the United States; they pose a significant burden on the quality of life of children with allergy and their caregivers due to multiple daily restrictions. Despite the recommended dietary avoidance, reactions tend to occur due to unintentional exposure to the allergenic food trigger. Fear of accidental ingestions with potentially severe reactions, including anaphylaxis and death, creates anxiety in individuals with food allergy. Oral immunotherapy has emerged as a form of active and potentially disease-modifying treatment for common food allergies encountered in childhood. The efficacy of oral immunotherapy is high, with the majority of participants achieving desensitization and, as a result, protection from trace exposures and improved quality of life. The main risk of oral immunotherapy consists of allergic reactions to treatment. In general, rates of allergic reactions and anaphylaxis are reported to be higher in individuals pursuing therapy options, but most subjects who undergo oral immunotherapy will likely experience mild or moderate reactions during treatment. Adverse events tend to reduce in both frequency and number in the maintenance period. The use of immune modulators alongside oral immunotherapy has been suggested, with the aim to improve efficacy and safety, and to facilitate the overall process. It is evident that the landscape of food allergy management is changing and that the future looks brighter, with different options emerging over time. The process of how to choose the appropriate option becomes a discussion between the clinician and the patient, which involves a joint review of the current medical evidence but also the patient's preference for balancing particular attributes of the treatment. By working together, providers and patients will ensure achievement of the best possible outcome for children with food allergies.

scholarly journals The Impact of Food Allergy Training on a Teacher’s Self-Efficacy when Managing Food Allergic Students

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Paige Cook ◽  
Meghan McDonough
Keyword(s):  
Food Allergy ◽  
Self Efficacy ◽  
Online Survey ◽  
The Self ◽  
Food Allergies ◽  
Training Methods ◽  
Chi Square ◽  
Public And Private ◽  
Hands On ◽  
The Impact

Food allergy training for teachers remains an important, but commonly overlooked, aspect of education as millions of children have been diagnosed with food allergies. Therefore, it is pertinent teachers receive food allergy training that is most beneficial in growing a teacher's understanding for teachers to be best suited in correctly helping food allergic students. Four food allergy training methods: hands-on in-person (actual handling of epinephrine), non-hands in-person, group video, and individual video, and their effects on the self-efficacy of participants is the focus of this study. Teachers were contacted from within the city of Chicago, both public and private, and from a mixture of food allergy training methods and were administered an online survey which asked questions pertaining to their food allergy knowledge, perception, and self-efficacy. Participants were given statements to which they would respond on a five-point Likert scale, scored using a chi-square test. Ultimately, the hypothesis that teachers who engaged in hands-on in-person would showcase higher levels of self-efficacy, due to higher levels of engagement, was not supported. While several statements proved significant after data analysis, there was not enough significance to prove a meaningful relationship between the self-efficacy and training method.

Do Prosody and Embodiment Influence the Perceived Naturalness of Conversational Agents’ Speech?

2021 ◽  
Vol 18 (4) ◽  
pp. 1-15
Author(s):  
Jonathan Ehret ◽  
Andrea Bönsch ◽  
Lukas Aspöck ◽  
Christine T. Röhr ◽  
Stefan Baumann ◽  
...  
Keyword(s):  
Masking Effect ◽  
Minor Role ◽  
Virtual Agents ◽  
Conversational Agents ◽  
Virtual Agent ◽  
Online Study ◽  
Human Voice ◽  
The One ◽  
A Minor ◽  
The Impact

For conversational agents’ speech, either all possible sentences have to be prerecorded by voice actors or the required utterances can be synthesized. While synthesizing speech is more flexible and economic in production, it also potentially reduces the perceived naturalness of the agents among others due to mistakes at various linguistic levels. In our article, we are interested in the impact of adequate and inadequate prosody, here particularly in terms of accent placement, on the perceived naturalness and aliveness of the agents. We compare (1) inadequate prosody, as generated by off-the-shelf text-to-speech (TTS) engines with synthetic output; (2) the same inadequate prosody imitated by trained human speakers; and (3) adequate prosody produced by those speakers. The speech was presented either as audio-only or by embodied, anthropomorphic agents, to investigate the potential masking effect by a simultaneous visual representation of those virtual agents. To this end, we conducted an online study with 40 participants listening to four different dialogues each presented in the three Speech levels and the two Embodiment levels. Results confirmed that adequate prosody in human speech is perceived as more natural (and the agents are perceived as more alive) than inadequate prosody in both human (2) and synthetic speech (1). Thus, it is not sufficient to just use a human voice for an agents’ speech to be perceived as natural—it is decisive whether the prosodic realisation is adequate or not. Furthermore, and surprisingly, we found no masking effect by speaker embodiment, since neither a human voice with inadequate prosody nor a synthetic voice was judged as more natural, when a virtual agent was visible compared to the audio-only condition. On the contrary, the human voice was even judged as less “alive” when accompanied by a virtual agent. In sum, our results emphasize, on the one hand, the importance of adequate prosody for perceived naturalness, especially in terms of accents being placed on important words in the phrase, while showing, on the other hand, that the embodiment of virtual agents plays a minor role in the naturalness ratings of voices.

ILSI Europe’s Food Allergy Task Force: From Defining the Hazard to Assessing the Risk from Food Allergens

2018 ◽  
Vol 101 (1) ◽  
pp. 91-95 ◽  
Author(s):  
René R W Crevel ◽  
Stefan Ronsmans ◽  
Cyril F M Marsaux ◽  
Diána Bánáti
Keyword(s):  
Risk Assessment ◽  
Food Allergy ◽  
Task Force ◽  
World Health ◽  
Health Concern ◽  
Food Allergies ◽  
Food Allergens ◽  
The European Union ◽  
Funded Project ◽  
The Impact

Abstract The International Life Sciences Institute (ILSI) Europe Food Allergy Task Force was founded in response to early public concerns about the growing impact of food allergies almost coincidentally with the publication of the 1995 Food and Agriculture Organization-World Health Organization Technical Consultation on Food Allergies. In line with ILSI principles aimed to foster collaboration between stakeholders to promote consensus on science-based approaches to food safety and nutrition, the task force has played a central role since then in the development of risk assessment for food allergens. This ranged from consideration of the criteria to be applied to identifying allergens of public health concern through methodologies to determine the relationship between dose and the proportion of allergic individuals reacting, as well as the nature of the observed responses. The task force also promoted the application of novel, probabilistic risk assessment methods to better delineate the impact of benchmarks, such as reference doses, and actively participated in major European food allergy projects, such as EUROPREVALL, the European Union (EU)-funded project “The prevalence, cost and basis of food allergy across Europe;” and iFAAM, “Integrated approaches to food allergen and allergy risk management,” also an EU-funded project. Over the years, the task force’s work has evolved as answers to initial questions raised further issues: Its current work program includes a review of analytical methods and how different ones can best be deployed given their strengths and limitations. Another activity, which has just commenced, aims to develop a framework for stakeholders to achieve consensus on acceptable risk.

scholarly journals The impact of practical training and professional development for students in enhancing European competences in Food Science and Technology.

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Andrei BORȘA ◽  
Sevastița MUSTE ◽  
Maria TOFANÄ‚ ◽  
Andruța Elena MUREȘAN (CERBU)
Keyword(s):  
Professional Development ◽  
Veterinary Medicine ◽  
Food Industry ◽  
Operating Mode ◽  
Food Science ◽  
Protective Equipment ◽  
Practical Training ◽  
Entire Process ◽  
The One ◽  
The Impact

Including students in special practice curriculums, such as the one initiated by University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, they become more aware of the entire process in the food industry, from the acquisition, reception,  management of primary and auxiliary materials, to the importance of hygiene, protective equipment, the temperature and operating mode and the sales of the final products. The aim of the study is to evaluate the impact of practical training and its role in transforming students in future engineers better prepared for the labor market. 

scholarly journals A Pediatric Food Allergy Support Group Can Improve Parent and Physician Communication: Results of a Parent Survey

2012 ◽  
Vol 2012 ◽  
pp. 1-3 ◽  
Author(s):  
Ashika Sharma ◽  
Tracy Prematta ◽  
Tracy Fausnight
Keyword(s):  
Quality Of Life ◽  
Food Allergy ◽  
Support Group ◽  
Food Allergies ◽  
Physician Communication ◽  
Online Surveys ◽  
Parent Survey ◽  
The Impact ◽  
The Relationship

Rationale. We sought to evaluate the impact of having an allergist at a food allergy support group (FASG) on the relationship between parents and their child's allergist. Methods. Ninety-eight online surveys were sent to parents who attend a FASG affiliated with our institution. Responses were analyzed looking for reasons for attending the support group and comfort with having an allergist present at the meetings. The main objective of this study was to evaluate the impact of having an allergist at the food allergy support group on the relationship between parents and their child's allergist. Results. The FASG decreased anxiety about food allergies for 77.7% of those who responded. Most (71.4%) felt the FASG improved their child's quality of life. Greater than 90% felt comfortable having an allergist at the support group meeting, and 64.3% felt that talking to an allergist at the FASG made it easier to speak with their child's allergist. Conclusions. FASG meetings appear to be a good way for families of children with food allergies to learn more about food allergies, improve quality of life, and increase comfort in communicating with a child's allergist.

Social Class and Cultural Consumption: The Impact of Modernisation in a Comparative European Perspective

2013 ◽  
Vol 12 (2) ◽  
pp. 160-183 ◽  
Author(s):  
Jürgen Gerhards ◽  
Silke Hans ◽  
Michael Mutz
Keyword(s):  
Social Class ◽  
Explanatory Power ◽  
European Countries ◽  
Social Classes ◽  
Minor Role ◽  
Cultural Consumption ◽  
Class Membership ◽  
The One ◽  
A Minor ◽  
The Impact

Abstract Pierre Bourdieu’s work has argued that there is a homology of social classes on the one hand and cultural consumption on the other. In contrast, theories of individualisation posit that social class plays only a minor role in shaping lifestyle in contemporary societies. In this paper we examine a) how much contemporary highbrow lifestyles in 27 European countries are structured by class membership, b) the extent to which highbrow consumption varies according to the level of modernisation of a society and c) whether the explanatory power of social class in relation to highbrow consumption decreases in more modernised European countries. The findings show that highbrow lifestyles are strongly influenced by social class, and that highbrow consumption is more common in more modernised societies. Moreover, the findings confirm the hypothesis that the formative power of social class on lifestyle decreases in highly modernised societies, albeit without disappearing completely.

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