scholarly journals The Gut Microbiome and the Big Eight

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3728
Author(s):  
Cassandra Suther ◽  
Matthew D. Moore ◽  
Avraham Beigelman ◽  
Yanjiao Zhou
Keyword(s):  
Gut Microbiome ◽  
Hygiene Hypothesis ◽  
Food Allergies ◽  
Causal Connection ◽  
Food Allergens ◽  
Dietary Changes ◽  
Novel Treatments ◽  
Functional Additives ◽  
Big Eight ◽  
New Strategies

Food allergies are increasing at an alarming rate, with 6.5% of the general population affected. It has been hypothesized that the increase in allergies stems from the “hygiene hypothesis”. The gut microbiome, a collection of microbiota and their genetic contents from the gastrointestinal tract, has been shown to play a part in the development of food allergies. The Food and Drug Administration requires all regulated food companies to clearly state an inclusion of the major, or “big eight” food allergens on packaging. This review is to provide information on the significant advancements related to the gut microbiome and each of the eight major food allergies individually. Establishment of causal connection between the microbiome and food allergies has uncovered novel mechanisms. New strategies are discussed to prevent future sensitization and reaction through novel treatments involving functional additives and dietary changes that target the microbiome.

The Gut Microbiome and the Hygiene Hypothesis of Allergic Disease. Impact of Pets and Siblings on Infant Gut Microbiota

2014 ◽  
Vol 11 (Supplement 1) ◽  
pp. S73-S73
Author(s):  
Meghan B. Azad ◽  
Theodore Konya ◽  
Heather Maughan ◽  
David S. Guttman ◽  
Malcolm R. Sears ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Allergic Disease ◽  
Gut Microbiome ◽  
Hygiene Hypothesis ◽  
Disease Impact

scholarly journals Prevalence of food allergens sensitization and food allergies in a group of allergic Honduran children

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Victoria Alejandra Gonzales-González ◽  
Adolfo Martin Díaz ◽  
Karla Fernández ◽  
María Félix Rivera
Keyword(s):  
Food Allergies ◽  
Food Allergens

scholarly journals Food allergens: threshold levels and methodologies for risk management

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 246-254
Author(s):  
E. V. Kryuchenko ◽  
Yu. A. Kuzlyakina ◽  
I. M. Chernukha ◽  
V. S. Zamula
Keyword(s):  
Risk Assessment ◽  
Risk Management ◽  
Food Products ◽  
Food Allergies ◽  
Food Allergens ◽  
Probability Models ◽  
Food Ingredients ◽  
Threshold Levels ◽  
Adverse Effect Level ◽  
Effect Level

Food allergies and allergen management are important problems of the public health and food industry. The idea of determining allergen concentrations in food ingredients and food products that are capable of causing severe allergic reactions is of great interest for regulatory bodies as well as consumer associations and the industry all over the world. In this connection, scientists proposed different approaches to determining the basis for assessment of severity of risks of food allergens for health of patients suffering from food allergy similar to methods of risk assessment for other hazards associated with food products (for example, chemical, microbiological). To assess risk of allergens, three different approaches were proposed: i) traditional risk assessment using the no observed adverse effect level (NOAEL)) and uncertainty factors; (ii) approach based on the benchmark dose (BMD)) and margin of exposure (MoE)); and (iii) probability models. These approaches can be used in risk management in food production and in the development of warning marking about the presence of allergens. The reliability of risk assessment will depend on a type, quality and quantity of data used for determining both population threshold levels (or threshold distributions) and an impact of an allergenic product/ingredient on a particular individual.

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 Hazardous Medications in Children with Egg, Red Meat, Gelatin, Fish, and Cow’s Milk Allergy

Medicina ◽  
2019 ◽  
Vol 55 (8) ◽  
pp. 501 ◽  
Author(s):  
Caglayan-Sozmen ◽  
Santoro ◽  
Cipriani ◽  
Mastrorilli ◽  
Ricci ◽  
...  
Keyword(s):  
Public Health ◽  
Public Health Problem ◽  
Elimination Diet ◽  
Red Meat ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Milk Allergy ◽  
Food Allergens ◽  
Food Ingestion ◽  
Severe Anaphylaxis

Childhood food allergies are a growing public health problem. Once the offending food allergens have been identified, a strict elimination diet is necessary in treatment or prevention of most of the allergic reactions. Accidental food ingestion can lead to severe anaphylaxis. Food- derived substances can be used in medications at various stages of the manufacturing process. In this review, the possible roles of medications which may contain egg, red meat, gelatin, and fish allergens on allergic reactions in children with food allergy were evaluated.

scholarly journals Chitinases as Food Allergens

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2087 ◽  
Author(s):  
Claudia Leoni ◽  
Mariateresa Volpicella ◽  
Maria C.G. Dileo ◽  
Bruno A.R. Gattulli ◽  
Luigi R. Ceci
Keyword(s):  
Structural Characteristics ◽  
Cutting Edge ◽  
Food Allergies ◽  
Recombinant Allergens ◽  
Edible Insects ◽  
Food Allergens ◽  
Immune Reactions ◽  
Common Allergen ◽  
Severe Anaphylaxis ◽  
Food Components

Food allergies originate from adverse immune reactions to some food components. Ingestion of food allergens can cause effects of varying severity, from mild itching to severe anaphylaxis reactions. Currently there are no clues to predict the allergenic potency of a molecule, nor are cures for food allergies available. Cutting-edge research on allergens is aimed at increasing information on their diffusion and understanding structure-allergenicity relationships. In this context, purified recombinant allergens are valuable tools for advances in the diagnostic and immunotherapeutic fields. Chitinases are a group of allergens often found in plant fruits, but also identified in edible insects. They are classified into different families and classes for which structural analyses and identification of epitopes have been only partially carried out. Moreover, also their presence in common allergen databases is not complete. In this review we provide a summary of the identified food allergenic chitinases, their main structural characteristics, and a clear division in the different classes.

Food allergies and atopic dermatitis

2020 ◽  
Vol 13 (11) ◽  
pp. 655-659
Author(s):  
Idris Akinwande ◽  
Kazeem Salako
Keyword(s):  
Atopic Dermatitis ◽  
Atopic Eczema ◽  
Diagnostic Tests ◽  
Financial Burden ◽  
Food Allergies ◽  
Dietary Changes ◽  
Food Items ◽  
Care Givers ◽  
The Relationship

Atopic dermatitis, frequently referred to as atopic eczema, is a common illness that can cause significant psychological and financial burden to patients and their care givers. Therefore, it is not surprising that a cure is often sought. Patients, parents and carers are often concerned about the possibility of food causing or exacerbating the illness. It is not uncommon for patients and care givers to request investigation in the hope of identifying food items that maybe acting as triggers and of effecting improvement or cure with avoidance and dietary changes. This article seeks to review the relationship between atopic dermatitis and food allergies, as well as the relevance of diagnostic tests.

scholarly journals Study of the Prevalence of Food Allergens in Patients with Allergies Admitted to Mofid Children’s Hospital During 2010 to 2016

2018 ◽  
Vol 3 (2) ◽  
pp. 57
Author(s):  
Fereshte Dehghan Banadaki ◽  
Mahboubeh Mansouri ◽  
Reza Shekarriz-Foumani
Keyword(s):  
Racial Differences ◽  
Gastrointestinal Symptoms ◽  
Allergic Diseases ◽  
Climatic Conditions ◽  
Food Allergies ◽  
Food Allergens ◽  
Contributing Factors ◽  
Wide Range ◽  
Significant Difference ◽  
And Gender

Introduction: Allergic diseases include a wide range of symptoms such as asthma, rhinitis, urticaria, eczema, and gastrointestinal symptoms that are becoming increasingly prevalent in today’s world. Exposure to food allergens is one of the contributing factors for allergic diseases in humans. The identification of susceptibility to food allergens plays an important role in the prevention and treatment of allergic diseases.Materials and Methods: After the clinical diagnosis of allergic diseases, patients were examined using the skin prick test.The method of collecting data was observational. All data were entered in SPSS software version 21 and analyzed using descriptive and inferential statistics.Results: A total of 466 patients with a mean age of                          years were studied, of which 58.6% were boys and 41.4% were girls. A total of 44.2% patients had asthma, 21.7% had allergic rhinitis, 2.1% had allergic sinusitis, 1.7% had conjunctivitis, 1.1% had angioedema, 11.6% had urticaria, 19.7% had eczema, and 26.8% had gastrointestinal allergic symptoms. A total of 114 patients (24.5%) had food allergies, of which 43.9% were girls and 56.1% were boys. In terms of the age and gender of patients, no statistically significant difference was observed between different food allergens (P<.05). The most common allergens in patients under study were peanuts (7.9%), milk (7.3%), almond (6.6%), freshwater fish (6.6%), and walnuts (6.4%).Conclusion: The findings revealed that allergen prevalence in each region is influenced by its climatic conditions, people’s food habits, their racial differences, and their lifestyles.

scholarly journals “How can you be allergic to peas?” – A qualitative study to explore food handler’s knowledge, attitudes and understanding of food allergens

2019 ◽  
Vol 13 (1) ◽  
pp. 12-24
Author(s):  
David Allen ◽  
Graeme Mitchell ◽  
Michael Pascucilla
Keyword(s):  
Learning Styles ◽  
Significant Risk ◽  
Food Allergies ◽  
Food Allergens ◽  
The European Union ◽  
Structured Interviews ◽  
North West ◽  
The North ◽  
Training Programmes ◽  
The Uk

AbstractIt is clear that there is an increasing proportion of the United Kingdom (UK) population who are suffering with food allergies and this combined with an increase in the frequency of eating away from home (where there is less control over the content of food) poses a significant risk. In December 2014, the European Union (EU) introduced legislation which aimed to ensure that customers with food allergens could make informed choices and safely consume food, without the risk of a potentially life-threatening reaction. The research used semi-structured interviews with staff from a BCB, located in the North West of the UK, as the aim of the research was to explore food handlers’ knowledge, attitudes and understanding of food allergens. The findings of the semi-structured interviews identified five themes: E-learning training programmes: the staff felt that these were ineffective and did not take into account individual learning styles. Responsibility: there is a lack of clarity as to who is responsible, with staff believing the key responsibility lies with the customer. Communication: similarly, communication, both within the kitchen and within the company was not clear and likely to give rise to confusion. Need to make a profit: the staff felt that the drive for profit meant that customer safety was being compromised, especially when staff numbers were reduced. Staff awareness: the staff felt confident in their own ability to prepare a safe meal but indicated that staff may be dismissive towards claims of allergen sufferers. In conclusion, these themes illustrate that a significant risk exists for allergen suffers, who rely upon the knowledge, attitudes and understanding of BCB staff to ensure their meals are safely prepared.

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