The Rise of the Blood Histamine Level during Digestion of Food Allergens as a Diagnostic Means of Food Allergy

2015 ◽  
pp. 784-787
Author(s):  
T. Daskalakis ◽  
G. J. Michaelides
Keyword(s):  
Food Allergy ◽  
Histamine Level ◽  
Food Allergens ◽  
Blood Histamine

scholarly journals Food allergy: is a disease or condition? The concept of coexistence human and food allergens

2016 ◽  
Vol 2016 (2) ◽  
pp. 20-27
Author(s):  
L.M. Pasiyeshvili ◽  
◽  
N.M. Zheleznyakova ◽  
T.M. Pasiyeshvili ◽  
◽  
...  
Keyword(s):  
Food Allergy ◽  
Food Allergens

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 Common food allergens and cross-reactivity

2020 ◽  
Vol 2 (1) ◽  
pp. 17-21
Author(s):  
Olivia L. Francis ◽  
Kathleen Y. Wang ◽  
Edwin H. Kim ◽  
Timothy P. Moran
Keyword(s):  
Food Allergy ◽  
Protein Stability ◽  
Cross Reactivity ◽  
Molecular Characteristics ◽  
Food Allergens ◽  
Tree Nuts ◽  
Heat Stable ◽  
Systemic Reactions ◽  
Hen’S Egg ◽  
Fish And Shellfish

The most clinically relevant food allergens are cow’s milk, hen’s egg, peanut, tree nuts, wheat, soy, fish, shellfish, and seeds. Heat-stable food allergens have molecular characteristics that enhance protein stability and gastrointestinal absorption and thus are more likely to cause systemic reactions on ingestion. In contrast, heat-labile food allergens lack these characteristics and do not typically elicit reactions if sufficiently altered by heat or acid. Immunologic cross-sensitization between food allergens is more common than clinical cross-reactivity. However, certain groups of food allergens, such as tree nuts, fish, and shellfish, are associated with high rates of clinical cross-reactivity. Knowing the rates of clinical cross-reactivity is important when providing guidance to patients with food allergy and families on what foods can be safely added to the diet and what foods should be avoided.

Determination of allergenicity of different food allergens in a rat model of food allergy

2003 ◽  
Vol 111 (2) ◽  
pp. S251
Author(s):  
B. Ahrens ◽  
D. Quarcoo ◽  
A. Meeuw ◽  
J. Zagon ◽  
G. Reese ◽  
...  
Keyword(s):  
Food Allergy ◽  
Rat Model ◽  
Food Allergens

scholarly journals A Web-based Survey for the Association Between Food Allergy and Depression/psychological Distress in 11,876 Japanese (P18-019-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Shinsuke Hidese ◽  
Shun Nogawa ◽  
Kenji Saito ◽  
Hiroshi Kunugi
Keyword(s):  
Food Allergy ◽  
Psychological Distress ◽  
Control Group ◽  
Food Allergens ◽  
Kiwi Fruit ◽  
Web Based ◽  
Funding Sources ◽  
Depression Group ◽  
Japanese Sample ◽  
History Of

Abstract Objectives The aim of this study is to examine whether food allergy (FA) is associated with depression/psychological distress in a large Japanese sample. Methods This web-based survey was conducted on a platform of “Yahoo! JAPAN -HealthData Lab” and the Genequest Inc. (Tokyo, Japan). Participants were 1000 individuals with self-reported history of depression (mean age: 41.4 years, 501 men and 499 women) and the remaining 10,876 controls (mean age: 45.1 years, 5691 men and 5185 women). Six-item Kessler scale (K6) test cut-off score ≥13 was used to estimate severe psychological distress. We gained self-reported information on FA and 27 specific food allergens. Results The proportion of individuals with FA, 2 or more, 3 or more, and 4 or more allergens was higher in the depression group compared to the control group (odds ratio [OR] = 1.64, 1.75, 2.02, and 2.27, respectively; P < 0.001). Allergen analyses revealed that allergies for shrimp, egg, mackerel, crab, kiwi fruit, milk, banana, and squid were more common in the depression group compared to the control group (P < 0.05). Individuals who had severe psychological distress was more common in the FA group than in the non-FA group, in the total participants (OR = 1.32, 1.62, 2.04 and 2.51; 1, 2, 3, and 4 or more allergens, respectively; P < 0.001). Conclusions We suggest that FA is likely to be a risk factor for depression and severe psychological distress, which is dependent on the number of food allergens. Funding Sources This work was supported by an Intramural Research Grant for Neurological and Psychiatric Disorders of National Center of Neurology and Psychiatry.

scholarly journals Food allergy and anaphylaxis – 2056. Clinical cross-reactivity of major food allergens among children

2013 ◽  
Vol 6 ◽  
pp. P139
Author(s):  
Miho Hasegawa ◽  
Takatsugu Komata ◽  
Kiyotake Ogura ◽  
Katsuhito Iikura ◽  
Sakura Sato ◽  
...  
Keyword(s):  
Food Allergy ◽  
Cross Reactivity ◽  
Food Allergens ◽  
Major Food

The blood histamine level in asthma and in eosinophilia

1941 ◽  
Vol 12 (5) ◽  
pp. 450-456 ◽  
Author(s):  
Theron G. Randolph ◽  
Francis M. Rackemann
Keyword(s):  
Histamine Level ◽  
Blood Histamine

Blood histamine level in rabbits experimentally immunized with soluble elastin

1991 ◽  
Vol 42 (1) ◽  
pp. 33-35
Author(s):  
J. Gmiński ◽  
M. Dróżdż ◽  
P. Sulkowski
Keyword(s):  
Histamine Level ◽  
Blood Histamine

scholarly journals Prevalence and risk factors for bronchial asthma in an urban area of Puducherry: a cross-sectional study

2018 ◽  
Vol 5 (6) ◽  
pp. 2249
Author(s):  
L. Anand Arokiaraj ◽  
T.R. Gobinaath
Keyword(s):  
Food Allergy ◽  
Rural Areas ◽  
Social Impact ◽  
Cross Sectional Study ◽  
Rural Students ◽  
Food Allergens ◽  
Sectional Study ◽  
School Students ◽  
Cross Sectional ◽  
Urban And Rural Areas

Background: Food allergy is mostly IgE-mediated which is estimated to affect 6% to 8% children and 3% to 4% adults the clinical and social impact of which takes a hard toll in early childhood. The objective of this study is to study the magnitude of food allergy and differences in food allergens among the urban and rural school-going children.Methods: A cross-sectional study was conducted among 350 school going children, aged 5-10 years, attending to two private schools (n=192) and two government schools (n=158) in the urban and rural field practice areas respectively and data regarding food allergens was collected using a semi-structured proforma.Results: There was a significant higher (p<0.001) proportion of wheeze symptomatics among the urban (n=70, 44.3%) than the rural students (n=37, 19.3%). The students had higher allergies to Ice-cream (14.57%, n=51), prawn (11.14%, n=39), peanut (14.57%, n=51), garlic (14.57%, n=51), fish (11.14%, n=39) and milk (11.14%, n=39).Conclusions: There was a higher proportion of food allergy among the urban school students compared to the rural students. The food allergens also varied significantly in their influence on food allergy among the urban and rural areas.

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