Grain and legume allergy.
Authors: Ito K
Abstract
Among grains and legumes, wheat and soybean are the most frequent and well-characterized allergenic foods. Wheat proteins are divided into water/salt-soluble and water/salt-insoluble (gluten) fractions. The most dominant allergen in the former is α-amylase/trypsin inhibitor, which acts as an inhaled allergen causing baker's asthma. Gluten allergens, including ω-5 gliadin and high- and low-molecular-weight glutenins, contribute to wheat-dependent exercise-induced anaphylaxis in adults and immediate-type wheat allergies, including anaphylaxis, in children. Recently, wheat allergies ...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Fish and shellfish allergy.
Authors: Thalayasingam M, Lee BW
Abstract
Fish and shellfish consumption has increased worldwide, and there are increasing reports of adverse reactions to fish and shellfish, with an approximate prevalence of 0.5-5%. Fish allergy often develops early in life, whilst shellfish allergy tends to develop later, from adolescence onwards. Little is known about the natural history of these allergies, but both are thought to be persistent. The clinical manifestations of shellfish allergy, in particular, may vary from local to life-threatening 'anaphylactic' reactions within an individual and between individuals. P...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Fruit and vegetable allergy.
Authors: Fernández-Rivas M
Abstract
Fruit and vegetable allergies are the most prevalent food allergies in adolescents and adults. The identification of the allergens involved and the elucidation of their intrinsic properties and cross-reactivity patterns has helped in the understanding of the mechanisms of sensitisation and how the allergen profiles determine the different phenotypes. The most frequent yet contrasting fruit and vegetable allergies are pollen-food syndrome (PFS) and lipid transfer protein (LTP) syndrome. In PFS, fruit and vegetable allergies result from a primary sensitisation to labile p...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Gastrointestinal food allergies.
Authors: Heine RG
Abstract
Gastrointestinal food allergies present during early childhood with a diverse range of symptoms. Cow's milk, soy and wheat are the three most common gastrointestinal food allergens. Several clinical syndromes have been described, including food protein-induced enteropathy, proctocolitis and enterocolitis. In contrast with immediate, IgE-mediated food allergies, the onset of gastrointestinal symptoms is delayed for at least 1-2 hours after ingestion in non-IgE-mediated allergic disorders. The pathophysiology of these non-IgE-mediated allergic disorders is poorly understood, and us...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Atopic eczema and food allergy.
Authors: Wassmann A, Werfel T
Abstract
Approximately one-third of children with severe atopic eczema suffer from a food allergy, whereas in adult patients, food allergies are rare. In child patients, three different clinical reaction patterns can be differentiated as follows: (1) immediate-type reactions, (2) isolated late eczematous reactions, and (3) combined immediate-type and late eczematous reactions. In childhood food allergies, food allergens, such as cow's milk or hen's egg, are primarily responsible for allergic reactions, while in adolescents and adults, food allergies often develop consecutively...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Anaphylaxis in food allergy.
Authors: Pesek RD, Jones SM
Abstract
Food allergy is a known trigger of anaphylaxis. Although the awareness of food allergies has improved, food-related allergic reactions and anaphylaxis still commonly occur. The recognition of anaphylaxis, its prompt treatment, and patient education are important for the prevention of future food reactions. Patients and health care providers should also recognize the importance of epinephrine as the primary treatment of anaphylaxis. When food-related anaphylaxis occurs, patients should receive education regarding their food allergies, an epinephrine auto-injector, and fo...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Eosinophilic oesophagitis.
Authors: Heine RG, Allen KJ
Abstract
Eosinophilic oesophagitis (EoE) is an antigen-driven pan-oesophagitis that is defined by the presence of at least 15 eosinophils per high power field on oesophageal histology in conjunction with upper gastrointestinal symptoms. EoE is closely associated with atopic disorders, in particular with food allergy, and as for other atopic diseases in childhood, there is a strong preponderance of male patients who have this disorder. The mechanisms leading to EoE have been characterised at the molecular level. Eotaxin-3, interleukin-5 and interleukin-13 are the key effector mol...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Nutritional aspects and diets in food allergy.
Authors: Nowak-Węgrzyn A, Groetch M
Abstract
Dietary intervention is a crucial component of food allergy management but can negatively impact nutrient intake. A comprehensive nutrition assessment with appropriate intervention is warranted in all children with food allergies to meet nutrient needs and optimize growth. Nutrition assessment may also be indicated in adults with food allergy. Frequently, an elimination diet is absolutely necessary to prevent potentially life-threatening anaphylaxis. Allergen elimination can also improve chronic symptoms, such as atopic dermatitis, when a food is proven to trig...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Food allergy: psychosocial impact and public policy implications.
Authors: Sharma HP, Herbert LJ
Abstract
Given its increasing prevalence and potential severity, food allergy not only negatively impacts the health and quality of life of affected individuals but also carries a significant economic burden. To address these problems, a community approach including efforts to increase awareness of food allergy among the general public and the implementation of appropriate public policies to keep affected individuals safe is required. This chapter reviews the general public's knowledge and perceptions of food allergy, the disease's psychosocial impact on affected individuals,...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Worldwide food allergy labeling and detection of allergens in processed foods.
Authors: Taylor SL, Baumert JL
Abstract
The labeling of allergenic foods is an important public health measure to assist food-allergic consumers in avoiding foods that can cause allergic reactions. The regulatory framework for such labeling depends upon the selection of priority allergenic foods, which vary among countries. Most countries include milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, soybeans, and cereal sources of gluten on the priority allergenic foods list, as recommended by the Codex Alimentarius Commission. However, a variety of other foods appear on the priority lists of some co...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
The effects of food allergy on quality of life.
Authors: DunnGalvin A, Dubois AE, Flokstra-de Blok BM, Hourihane JO
Abstract
The majority of research on food allergy has been bio-medical in orientation, focusing on issues such as the molecular structure of allergens, or aimed at methods of diagnosis. In the last decade, there has been a growing interest in the development of questionnaires that measure the impact of food allergy on health-related quality of life (HRQL). These studies have provided insight into the everyday burden of living with food allergy and have suggested ways that HRQL can be improved. The EuroPrevall project (europrevall@bbsrc.ac....
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Prevention of food allergy.
Authors: Tsakok T, Du Toit G, Lack G
Abstract
Despite a trend towards delayed weaning, food allergies (FAs) have increased in the past few decades and are now considered a public health concern, resulting in significant morbidity as well as occasional mortality. Whilst genetic factors are clearly important in the development of FA, a rise in FAs has occurred over a short period of time and is therefore unlikely to be due to germ-line genetic changes alone. Thus, it seems plausible that one or more environmental exposures may, via epigenetic changes, result in the interruption of the 'default immunologic st...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Educational programmes in food allergy.
Authors: Kugler C, Brockow K, Ring J
Abstract
About 17% of German children and adolescents suffer from at least one of the following atopic illnesses: allergic rhinoconjunctivitis, atopic eczema or asthma. Consistent professional therapy is necessary to limit the health-related risks and improve these medical conditions. The consequences of a diagnosis often mean an additional task for the parents of diseased children, where they have to act simultaneously as an educator and therapist for their children. Structured educational programmes were developed for a few diseases such as asthma and atopic eczema in...
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Acknowledgments.
Authors:
PMID: 26022887 [PubMed - in process] (Source: Chemical Immunology and Allergy)
Source: Chemical Immunology and Allergy - May 31, 2015 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
Immunosuppressive effect of prolactin-induced protein.
Authors: Sugiura S, Fujimiya M, Ebise H, Miyahira Y, Kato I, Sugiura Y, Kimura T, Uehara M, Sato H, Sugiura H
Abstract
Prolactin-induced protein (PIP) has been shown to bind to CD4 and is speculated to block CD4-HLA-DR interaction. However, the immunomodulatory effect of PIP on chronic allergic contact dermatitis (ACD) remains to be elucidated. The aim of this work was to define the role of PIP during the immunoresponse. Using an oxazolone-induced mouse chronic ACD model, expression of PIP was immunohistologically examined. Furthermore, effects of continued exposure of a peptide mimicking the major binding...
Source: Chemical Immunology and Allergy - December 2, 2014 Category: Allergy & Immunology Tags: Chem Immunol Allergy Source Type: research
