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Journal articles on the topic 'Allergy products'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Berketova, L., and E. Khristinina. "Allergens in food products." Bulletin of Science and Practice 4, no. 12 (2018): 197–207. https://doi.org/10.5281/zenodo.2256763.

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This paper presents a systematization of available data on food allergies, products and substances that are the causes of their occurrence. As shown by numerous studies, the number of manifestations of allergic diseases and reactions of the human body to various stimuli in the world is constantly increasing. The most common manifestation of this disease is food Allergy. Especially acute is the problem of increasing the number of cases of food Allergy in children. It is the high rate of growth in the number of cases of allergic reactions that gives rise to the transfer of this problem to o

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Shogenova, M. S., S. H. Hutueva, L. S. Shogenova, and E. L. Muzhdabaeva. "Global climate warming and the expansion of ragweed – new problems in the spread of allergopathology, forecasts and prevention." ADYGHE INTERNATIONAL SCIENTIFIC JOURNAL 23, no. 2 (2023): 40–55. http://dx.doi.org/10.47928/1726-9946-2023-23-2-40-55.

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The article presents the main causes of the spread of ragweed pollen associated with global warming, describes the epidemiology, methods of control and prevention of pollen allergy, as well as modern principles of diagnosis and treatment of allergy to ragweed pollen. The main culprit of pollinosis is plant pollen. Clinical manifestations of allergy to ragweed pollen allergen are allergic rhinoconjunctivitis, bronchial asthma and, less often, contact dermatitis/urticaria. Up to 70% of patients with allergies to ragweed pollen react to products of the pumpkin family, as well as bananas, apple, a

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Graham, François, Susan Waserman, Jennifer Gerdts, Beatrice Povolo, Yvette Bonvalot, and Sébastien La Vieille. "A Survey of Allergic Consumers and Allergists on Precautionary Allergen Labelling: Where Do We Go from Here?" Nutrients 17, no. 9 (2025): 1556. https://doi.org/10.3390/nu17091556.

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Background: Despite the widespread use of precautionary allergen labelling (PAL) by manufacturers, PAL is not always used consistently and can be a source of misinterpretation by consumers and allergists. Although its use is not specifically regulated in Canada, some voluntary guidelines exist. The aims of this study were to investigate allergic consumers’ and clinicians’ understanding of PAL, to describe consumers’ attitudes towards products with PAL, and to examine recommendations given by clinicians to their patients about these products. We also compared two groups of consumers enrolled in

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Chafei, Hanin, Marwa Diab El Harake, Imad Toufeili, and Samer A. Kharroubi. "Knowledge, Attitudes, and Practices of Consumers on Food Allergy and Food Allergen Labeling: A Case of Lebanon." Foods 12, no. 5 (2023): 933. http://dx.doi.org/10.3390/foods12050933.

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The epidemiology of food allergies is increasing worldwide. International labeling standards were developed to enhance consumers’ awareness of allergen-free foods. The main objective of the present study is to assess the characteristics of allergen labeling and consumers’ knowledge, attitudes, and purchasing habits of food products with allergens in Lebanon. We evaluated the allergen labeling of 1000 food products form Lebanese supermarkets. A random sample of 541 consumers was recruited through an online survey (November 2020–February 2021). Descriptives and regression analysis were conducted

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Choi, Jinkyung, and Ahyeon Choi. "Perceptions of food labelling about allergens in food products in South Korea." British Food Journal 118, no. 12 (2016): 2842–54. http://dx.doi.org/10.1108/bfj-04-2016-0163.

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Purpose Allergy information on food labels is crucial to individuals with food allergies. The purpose of this paper is to investigate what information consumers are concerned with as well as improving the allergen information on the product labels. Design/methodology/approach A questionnaire was developed based on previous studies and was administered to citizens in South Korea. Descriptive analysis and analysis of variance were conducted to find significances of important information when purchasing and improvement needed on the labels in relation to allergy knowledge. Findings The results in

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&NA;. "ALLERGY PRODUCTS." Nursing 23, no. 9 (1993): 67–73. http://dx.doi.org/10.1097/00152193-199309000-00022.

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Kobelkova, I. V., M. M. Korosteleva, D. B. Nikityuk, and M. S. Kobelkova. "Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes." Food systems 4, no. 4 (2022): 278–85. http://dx.doi.org/10.21323/2618-9771-2021-4-4-278-285.

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Food allergy, which affects about 8% of children and 5% of adults in the world, is one of the major global health problems, and allergen control is an important aspect of food safety. According to the FALCPA (Food Allergen Labeling and Consumer Protection Act of 2004 FDA), more than 160 foods can cause allergic reactions, with eight of them responsible for 90% of all food allergies in the United States, including milk, eggs, wheat, peanuts, soybeans, tree nuts, crustaceans and fish, also known as the Big 8. Most foods that are sources of obligate allergens are heat treated before consumption,

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Jovanovic, Marina. "Contact sensitization and allergens in the composition of cosmetic products - current knowledge." Medical review 74, no. 5-6 (2021): 159–66. http://dx.doi.org/10.2298/mpns2106159j.

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Contact sensitivity is a latent state that lasts a lifetime with a clinically manifesting response in the form of allergic contact dermatitis that often has an unfavorable prognosis. In contact urticaria syndrome, can cause anaphylactic reactions. Exposure to irritants or sensitizing factors represents a major risk. Age and gender are not risk factors for contact sensitivity in themselves. A recent meta-analysis has shown that the prevalence of contact sensitivity in the general population is 20.1% and that 4 allergens from cosmetic products are among the top 6 allergens that cause contact sen

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Mirmakhmudovna, Mirkhamidova Sevara, Jenifer Alat Stephen, Karimbayev Shakhrambay Dexkanbayevich, and Abdurashitova Sharafat Abdumajidovna. "IMPLEMENTATION AND RESULTS OF SURVEY HELD IN THE AWARENESS OF PUBLIC ON ALLERGIC CONTACT DERMATITIS." International Journal of Medical Sciences And Clinical Research 03, no. 03 (2023): 78–86. http://dx.doi.org/10.37547/ijmscr/volume03issue03-11.

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Allergic Contact Dermatitis due to cosmetic products is a common dermatologic complaint that considerably affects the quality of life. Most cases are caused by skin hygiene and moisturizing products followed by cosmetic hair and nail products. Fragrances are the most cause of allergy to cosmetics, followed by hair dyes and preservative [1]. Patch Testing remains the gold standard for identification of causative allergens [5]. Careful determination of allergen avoidance can result in dramatic clinical improvement.

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Neena, Cherakkulath C., K. Sreejith, B. Athulnadh, K. V. Musaina Thasneem, Namitha Maniyan, and P. P. Muhamed Faris. "Ocular Allergy: A Review on Ocular Effects of Cosmetic Products." Journal of Drug Delivery and Therapeutics 10, no. 5-s (2020): 299–301. http://dx.doi.org/10.22270/jddt.v10i5-s.4512.

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The eyes are the windows to the body, healthy brain function needs healthy eyesight. Recently so many problems arise due to the unsafe use of ocular cosmetics. Eye cosmetics can cause ocular allergy or toxicity. It produces mild discomfort to serious vision threatening problems. This review focus on the reason as well as problems associated with ocular cosmetics. Based on the data from various reviews and research shows that preservatives, metals & fragrances include in the products are the main causative agents for ocular allergy. The main adverse reactions were found to be allergic bleph

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Gromek, Weronika, Rafał Śliwa, Magdalena Choina, Roman Pukaliak, and Ewa Markut-Miotła. "An innovative approach for better understanding of milk allergy." Journal of Education, Health and Sport 12, no. 9 (2022): 150–59. http://dx.doi.org/10.12775/jehs.2022.12.09.019.

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Introduction: Cow’s milk and its products are popular components of the diet all over the world. Proteins contained in it, such as casein (Bos d 8), α-lactalbumin (Bos d 4), β-lactoglobulin (Bos d 5) and bovine serum albumin (Bos d 6, BSA), can cause troublesome symptoms. Among the proteins mentioned, casein is the most frequent cause of all milk allergies. It is worth mentioning that it is a protein that does not change its properties after thermal and enzymatic treatment. Therefore, casein allergic patients must avoid dairy products in even trace amounts. Aim of the study: The aim of t

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Kryuchenko, E. V., Yu A. Kuzlyakina, V. S. Zamula, and I. M. Chernukha. "Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products." Theory and practice of meat processing 5, no. 3 (2020): 4–11. http://dx.doi.org/10.21323/2414-438x-2020-5-3-4-11.

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The article discusses the definition and mechanism of IgE‑mediated food allergy, provides an overview of the legal regulation of the production and labeling of allergen-containing food products. In order to prevent the inadvertent appearance of allergens in products during their production, an allergenomics procedure is required — a comprehensive assessment of the allergic potential of a food product: allergenicity of product ingredients, risk analysis, and the procedure for managing allergens in the production.

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Galimova, Albina A., Svetlana S. Vyazankina, Svetlana G. Makarova, and Oksana A. Ereshko. "Active tolerance development in allergy to cow-based milk proteins." Russian Journal of Allergy 18, no. 4 (2021): 116–25. http://dx.doi.org/10.36691/rja1491.

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Food allergy is a potentially life-threatening condition without approved pathogenetic treatments other than eliminating the causal allergen and relief of acute allergic conditions. Immunoglobulin G-mediated form of food allergy remains a serious and growing problem worldwide. Its prevalence is steadily increasing and is a severe psychosocial and economic burden for patients and their families. Cow-based milk and products are important components of a childs diet, which are introduced at their first year of life, which can cause allergic reactions. The traditional management of children with c

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Popescu, Florin-Dan, and Mariana Vieru. "The presence of aeroallergens in food products: a potential risk for the patient with allergic rhinitis." Romanian Journal of Rhinology 8, no. 29 (2018): 11–15. http://dx.doi.org/10.2478/rjr-2018-0001.

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Abstract Clinical entities of food allergy in allergic rhinitis patients due to IgE-sensitization to cross-reactive aeroallergen and food allergen components are well described, but less data are available regarding allergic reactions to foods containing aeroallergens, either due to food contamination, such as oral mite anaphylaxis, or due to their natural presence in the edible products, such as pollen grains in honey and bee products. There are some potential risks for allergic rhinitis subjects due to ingestion of food products containing domestic mite, insect, fungal and pollen allergens.

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El-Sayed, Zeinab A., Shereen S. El-Sayed, Rehab M. Zaki, and Mervat A. Salama. "Latex Hypersensitivity among Allergic Egyptian Children: Relation to Parental/Self Reports." Pulmonary Medicine 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/629187.

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Background. Latex allergy is one of the major health concerns and allergic reactions to latex may be serious and fatal.Purpose. In this study, we sought to determine the frequency of latex hypersensitivity in a group of allergic Egyptian infants and children and its relation to the history provided by the patients or caregivers.Methods. We consecutively enrolled 400 patients with physician diagnosed allergic diseases. The study measurements included clinical evaluation for the site and duration of allergy, history suggestive of latex allergy, family history of allergy, and skin prick testing (

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Garipova, R. V. "Atex allergy in health care workers." Kazan medical journal 93, no. 2 (2012): 307–11. http://dx.doi.org/10.17816/kmj2316.

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Presented was a review of the literature devoted to allergy to the components of latex among health care workers. Described were three types of reactions to natural rubber latex: (1), contact dermatitis, (2) type I allergic reactions associated with immunoglobulin E, and (3) type IV allergic reactions. Clinical symptoms of latex allergy can manifest as local [contact dermatitis (dermatitis from irritation), allergic contact dermatitis, contact urticaria] and/or systemic (rhinitis, conjunctivitis, difficulty in breathing attacks, widespread urticaria, Quincke’s edema to the extent of an anaphyl

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Petrova, S. Yu, S. V. Khlgatian, V. M. Berzhets, and A. V. Vasileva. "Allergy vaccines for specific immunotherapy." Journal of microbiology, epidemiology and immunobiology 98, no. 1 (2021): 104–12. http://dx.doi.org/10.36233/0372-9311-11.

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Allergen-specific immunotherapy (ASIT) has been used for more than a hundred years to treat patients with IgEmediated allergic diseases. The most common allergens have been obtained using molecular cloning technology in the past two decades. To increase the safety of immunotherapy, a large group of genetically modified allergens with reduced allergenic activity was created. The mechanism of action of these therapeutic allergens differs from natural allergen extracts, and more research is needed to understand how desensitization occurs in each case. The objective of this review is to introduce

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Taylor, James S., and Yung-Hian Leow. "Cutaneous Reactions to Rubber." Rubber Chemistry and Technology 73, no. 3 (2000): 427–85. http://dx.doi.org/10.5254/1.3547600.

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Abstract The three major adverse cutaneous reactions to rubber include natural rubber latex allergy, irritant contact dermatitis and allergic contact dermatitis. An overview of relevant aspects of the types of natural and synthetic rubber, rubber production, and specific chemicals used in compounding and vulcanization, as well as latex proteins is essential to an understanding of these reactions. Natural rubber latex allergy is a type I, IgE mediated, immediate hypersensitivity reaction to one or more proteins present in natural rubber latex with clinical manifestations ranging from contact ur

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Baskakova, E. Yu, A. A. Tarasova, G. A. Savichev, et al. "Features of the course of pollen allergy in children in the Nizhny Novgorod region." Allergology and Immunology in Paediatrics, no. 2 (June 24, 2024): 50–59. http://dx.doi.org/10.53529/2500-1175-2024-2-50-59.

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Due to its widespread distribution, the problem of pollen allergy does not lose its relevance for practical healthcare: the variety of clinical forms, the possibility of polyvalent sensitization and pathogenetic treatment in the form of allergen-specific immunotherapy determine the importance of studying its clinical and epidemiological features.Materials and methods. A retrospective analysis of 119 discharge summaries of children with diagnoses of “Allergic rhinoconjunctivitis”, “Bronchial asthma”, “Atopic dermatitis”, occurring with clinically significant pollen sensitization, was carried ou

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Raftu, Gheorghe, Geta Mitrea, Luana Andreea Macovei, and Aurel Nechita. "Chemical Additives from the Composition of Plastic Products and Other Materials in Establishing Diagnosis for Alergy Disease." Materiale Plastice 55, no. 4 (2018): 609–12. http://dx.doi.org/10.37358/mp.18.4.5085.

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Many of the chemical additives in the plastic products, besides the possible safety problems that may arise during the production process, have negative effecty, too, on the environment and human health. Plastic is a synthetic polymer. The polymers include starch, latex and cellulose, combined with different substances and chemicals, used in various formulas, the polymer is included in the naylon. At high temperatures such as microwave oven temperature, polymers can migrate from the packaging plastic in food. In most cases, establishing the diagnosis of allergic disease is a complex and diffic

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Brooks, Carter D., Kathleen J. Karl, and Gordon J. White. "Eicosanoid Products in Nasal Rinses Obtained after Acute and Chronic Allergen Stimulation." American Journal of Rhinology 3, no. 2 (1989): 69–76. http://dx.doi.org/10.2500/105065889782009750.

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To explore biochemical relationships between naturally occurring allergic rhinitis and a nasal provocation model, we measured PGD2 and LTC4 content of nasal rinses obtained before and after nasal allergen challenge, in and out of the allergy season. Both PGD2 and LTC4 contents rose after challenge. The rise in season was substantially greater than that seen out of season, and the amounts of eicosanoids present after acute challenge out of season were greater than those recovered when the patients were symptomatic in season. Eicosanoid response is quantitatively different with chronic environme

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Tramontana, Marta, Leonardo Bianchi, Katharina Hansel, Daniela Agostinelli, and Luca Stingeni. "Nickel Allergy: Epidemiology, Pathomechanism, Clinical Patterns, Treatment and Prevention Programs." Endocrine, Metabolic & Immune Disorders - Drug Targets 20, no. 7 (2020): 992–1002. http://dx.doi.org/10.2174/1871530320666200128141900.

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Nickel is the most common cause of contact allergy in the general population and the most frequently detected allergen in patients patch tested for suspected allergic contact dermatitis (ACD). ACD from nickel is a typical type IV hypersensitivity. Nickel allergy is mostly caused by nonoccupational exposure, such as jewelry and clothing decorations, metal tools, medical devices (mainly orthopedic and orthodontic implants, cardiovascular prosthesis), eyeglasses, utensils, keys, pigment for paint, cosmetics, and food (mainly legumes, chocolate, salmon, peanuts). Occupational exposure can involve

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Krejner-Bienias, Alicja, Agnieszka Szczukocka-Zych, Marek Kulus, and Katarzyna Grzela. "Milk ladder and oral immunotherapy in IgE-mediated cow’s milk allergy." Pediatria i Medycyna Rodzinna 20, no. 4 (2025): 370–75. https://doi.org/10.15557/pimr.2024.0057.

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IgE-mediated cow’s milk allergy is a significant clinical problem. It may be persistent in a large percentage of children. This allergy is associated with restrictive diet, limitations in social activities and anxiety arising from the fear of accidental exposure to the allergen and life-threatening anaphylaxis. Currently, elimination diet and education of the child and their caregivers are the basic approaches in IgE-mediated cow’s milk allergy. However, this strategy does not modify the natural course of allergy. The so-called milk ladder and specific immunotherapy with cow’s milk, which is s

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Corsini, Emanuela, and Valentina Galbiati. "Contact Allergy to Fragrances: In Vitro Opportunities for Safety Assessment." Cosmetics 6, no. 1 (2019): 3. http://dx.doi.org/10.3390/cosmetics6010003.

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The majority of cosmetic products contain fragrances to make products more pleasant to the consumer, as we all like goods that smell nice. Unfortunately, contact allergy to fragrance compounds is among the most frequent findings in patients with suspected allergic contact dermatitis. In order to revert this and to reduce contact allergy to cosmetics, it is imperative to improve safety assessment of cosmetic products for skin sensitization. In the era of animal ban for cosmetic ingredients, this represents a challenge. Luckily, in the last decades, substantial progress has been made in the unde

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Svyatenko, T. V., K. V. Skriabina, S. V. Zakharov, L. A. Pohrebniak, and V. V. Akimova. "Clinical case of allergic blepharoconjunctivitis in a girl after eyelash dyeing." CHILD`S HEALTH 20, no. 2 (2025): 150–53. https://doi.org/10.22141/2224-0551.20.2.2025.1806.

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Allergic blepharoconjunctivitis is a common condition that occurs as a result of allergic reactions to various allergens, including components of cosmetics. One of the most common and dangerous allergens is para-phenylenediamine, which is used in hair dyes, mascaras, and other cosmetic products. This is especially important for children, whose bodies are more sensitive to various irritants. Although the allergy to para-phenylenediamine has long been recognized in medical practice, cases of allergic reactions in children, particularly after using cosmetics for dyeing eyelashes, remain rare and

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Lepeshkova, T. S., E. K. Beltyukov, S. A. Tsarkova, and V. V. Naumova. "Oral allergy syndrome and angioedema in patients with birch allergen sensitization: are there any high risks?" Russian Medical Inquiry 5, no. 1 (2021): 21–24. http://dx.doi.org/10.32364/2587-6821-2021-5-1-21-24.

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Aim: to study the sensitization profile in patients with sensitivity to Bet v1 allergen who have clinically significant respiratory symptoms of pollinosis during the birch flowering season, oral allergy syndrome (OAS), and angioedema to nuts and stone fruits. Patients and Methods: a prospective open-label study included 40 children (average age 7.52±0.64), 26 (65%) boys and 14 (35%) girls. All children had sensitization to the birch major allergen (Bet v1), symptoms of respiratory allergy during the birch flowering season, manifestations of OAS with angioedema in combination with hives or with

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Shinde, Vaishali H., Ramesh Bawaskar, and K. C. Muraleedharan. "Food Allergies and Homoeopathy- A Narrative Review." Journal of Drug Delivery and Therapeutics 11, no. 5 (2021): 213–20. http://dx.doi.org/10.22270/jddt.v11i5.5040.

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Abstract  Allergy, formally called type I (or immediate) hypersensitivity is one of four or more forms of hypersensitivity manifesting in various forms like, Atopic eczema, Allergic urticaria, Allergic rhinitis, Allergic asthma, , Food allergy, etc. The growing incidence of Food allergy needs attention since its burden is mainly on children and adolescents. Various factors has been attributed to the growing incidence of food allergy such as food habits, cooking habits, cultural differences, various developmental parameters and exchange of food products. The World Allergy Organization has

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Calderon, Moises A. "Sublingual Immunotherapy for Respiratory Allergy." European Respiratory & Pulmonary Diseases 01, no. 01 (2015): 25. http://dx.doi.org/10.17925/erpd.2015.01.01.25.

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Sublingual allergen immunotherapy (SLIT) is a new alternative for the treatment of respiratory allergy. Strong evidence-based medicine data on clinical efficacy and safety about SLIT support the new standardised products register in Europe and the US. SLIT-tablets significantly reduce nasal and ocular symptoms scores, reduce the use of relief medication and improves quality of life in both adults and children with pollen respiratory allergy. New data support its efficacy and safety for house dust mites (HDM) respiratory allergy.

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AMERATUNGA, ROHAN, SHANTHI AMERATUNGA, CHRISTINE CROOKS, and GREG SIMMONS. "Latex Glove Use by Food Handlers: The Case for Nonlatex Gloves." Journal of Food Protection 71, no. 11 (2008): 2334–38. http://dx.doi.org/10.4315/0362-028x-71.11.2334.

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There is increasing concern that continued exposure to latex products can predispose individuals, particularly those who are atopic (allergy prone), to latex allergy. Latex allergy as a serious hazard has been well documented in the health care industry. There are also well-documented cases of food handlers who have had allergic reactions after the use of latex gloves. The contamination of food with latex proteins by food handlers using latex gloves can also result in potentially severe allergic reactions in latex-allergic consumers. We review latex allergy and present the case for avoiding la

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Whitaker, Paul. "Occupational allergy to pharmaceutical products." Current Opinion in Allergy and Clinical Immunology 16, no. 2 (2016): 101–6. http://dx.doi.org/10.1097/aci.0000000000000248.

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Ewart, Fiona A. "Making Milk Less Allergenic." STEM Fellowship Journal 4, no. 1 (2018): 27–32. http://dx.doi.org/10.17975/sfj-2018-008.

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The formation of stable aggregates by food proteins is associated with allergenicity. In particular, amyloid formation by the fish allergen parvalbumin was recently shown to favor IgE binding and subsequent allergic recognition. Therefore, reducing amyloid content in an allergenic food might offer a direct way to make that food less likely to trigger an allergy. In this project, protein aggregation and amyloid formation were studied in milk using gel electrophoresis and fluorescence-based assays. The results suggested that ordinary pasteurized milk from the grocery store contained protein aggr

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Beyer, Susanne, Ulrich Sack, and Regina Treudler. "Birch pollen associated soy allergy – possibilities in diagnostic and clinical relevance¹⁾." LaboratoriumsMedizin 36, no. 3 (2012): ———. http://dx.doi.org/10.1515/labmed-2012-0019.

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Abstract Background: Birch pollen allergic individuals frequently suffer from food allergies in the form of an oral allergy syndrome after eating pome and stone fruits. These complaints are based on an immunological cross-reaction between pollen and food allergens. In the past, it has been shown that many birch pollen allergic patients are additionally not able to tolerate high protein soy products. Some severe immediate type reactions to soy have been observed. The cause for these immediate type reactions to soy is a Bet v 1 cross-reactive soy allergen called Gly m 4. Methods: Using a collect

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Zaikov, S. V., T. R. Umanets, A. Ye Bogomolov, and E. M. Dmitrieva. "Hypersensitivity To Mosquito Allergens: Clinic, Diagnosis, Treatment, Prevention." Asthma and allergy 2023, no. 4 (2023): 54–64. http://dx.doi.org/10.31655/2307-3373-2023-4-54-64.

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Ab stract. The true prevalence of allergy to mosquitoes and many other types of insects is unknown, since practical allergology currently lacks a sufficient list of insect allergens for diagnosing this type of allergy. However, it has been established that allergic reactions to the bites of bloodsucking insects occur in 17-20 % of people suffering from atopic diseases. The occurrence of such an allergic reaction can be observed both in adults (most often between the ages of 16 and 35) and in children. Th e main source of mosquito allergens is their saliva, which enters the human body as a resu

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West, Christina. "Introduction of Complementary Foods to Infants." Annals of Nutrition and Metabolism 70, Suppl. 2 (2017): 47–54. http://dx.doi.org/10.1159/000457928.

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While earlier food allergy prevention strategies implemented avoidance of allergenic foods in infancy, the current paradigm is shifting from avoidance to controlled exposure. This review focuses on the outcome of recent randomized controlled trials, which have examined the early introduction of allergenic foods for allergy prevention, and discusses the implementation of results in clinical practice. In infants at high risk of allergic disease, there is now direct evidence that regular early peanut consumption will reduce the prevalence of peanut allergy, compared to avoidance. Many internation

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Mulé, Pasquale, Sofianne Gabrielli, Julia Upton, Abrams EM, and Moshe Ben-Shoshan. "Anaphylaxis to goat/sheep’s milk in a 4-year-old boy tolerant to cow’s milk." BMJ Case Reports 13, no. 1 (2020): e232844. http://dx.doi.org/10.1136/bcr-2019-232844.

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Immune-mediated reactions to dairy products may vary depending on the mammalian source. We present a case of anaphylaxis to goat/sheep's milk with tolerance to cow’s milk. A 4-year-old boy of Eastern European descent presented with gastrointestinal and respiratory symptoms within minutes after eating a goat/sheep’s milk-derived food product. The tryptase level measured 1 hour post initial symptoms and 1 month after the allergic reaction were 14.6 µg/L and 5.1 µg/L, respectively (norm: 0.0–13.5 µg/L), confirming the diagnosis of anaphylaxis. A skin prick test performed 1 month after the reactio

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Tsarin, S. A., N. M. Stolyarchuk, and A. V. Kuznetsov. "Allergy to aquatic biological resources as food." Food systems 7, no. 3 (2024): 403–9. http://dx.doi.org/10.21323/2618-9771-2024-7-3-403-409.

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The review reveals the problem of allergies to fish and other highly allergenic foods. First of all, the products obtained from aquatic organisms are considered. The world production of fish of various species is discussed with the presentation of FAO statistics for recent years in this article. The role of aquaculture in the production of fish, shellfish and crustaceans is considered. In particular, the trends of fishing in the Black Sea and the growth of aquaculture production in Russia are analyzed. Generalized data indicate an increase in the importance of aquatic biological resources (ABR

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Kanny, G. "Impact of Food Allergies on the Allergic Person's Travel Decision, Trip Organization and Stay Abroad." Global Journal of Allergy 1, no. 2 (2015): 040–43. https://doi.org/10.17352/2455-8141.000009.

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This survey evaluated the impact of food allergy on the allergic person’s travel decision, trip organization and stay abroad. Hundred and two persons have participated. Results show that food allergy prevents 14% of respondents from travelling. Of the 81 travellers, 49% gets anxiety and 46% fear from food allergy. Difficulties related to food intake at restaurants were expressed by 67% of travellers. It is shown that allergic travellers adopt preventive behaviours and avoidance attitudes of allergenic products such as carrying their own food, reading labels, avoiding consumption of local

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Anagnostou, Katherine, and Andrew Clark. "The management of peanut allergy." Archives of Disease in Childhood 100, no. 1 (2014): 68–72. http://dx.doi.org/10.1136/archdischild-2014-306152.

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Peanut allergy is common and can be a cause of severe, life-threatening reactions. It is rarely outgrown like other food allergies such as egg and milk. Measures aiming to reduce its prevalence via maternal avoidance during pregnancy and lactation, or delayed introduction into the diet, have failed to show any benefit. Peanut allergy has a significant effect on the quality of life of sufferers and their families due to dietary and social restrictions, but mainly stemming from fear of accidental peanut ingestion. The current management consists of strict avoidance, education and provision of em

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Gadomski, Krzysztof, Piotr Siermontowski, Zbigniew Dąbrowiecki, and Romuald Olszaski. "The risk of developing a contact allergy to materials present in diving suits and diving equipment." Polish Hyperbaric Research 59, no. 2 (2017): 57–60. http://dx.doi.org/10.1515/phr-2017-0008.

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Abstract Allergic contact eczema is the most common occupational skin disease caused by allergens. Thus far, no research has been conducted in Poland in relation to the development of contact allergies amongst divers resulting from particular diving suit components. A group of 86 divers were examined using allergy patch tests. Standard products of contact allergy diagnostics were used containing 40 allergens.

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Pampura, A. N., M. O. Smirnova, A. N. Pampura, and M. O. Smirnova. "Oral allergen-specific immunotherapy of food allergy in children." Russian Journal of Allergy 6, no. 5 (2009): 29–35. http://dx.doi.org/10.36691/rja1039.

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In the majority of children with food allergy tolerance to food develops within the years. However in a number of patients the food allergy stays for life and patients are compelled to adhere an eliminative diet, during which there is a threat of the allergenic product occasional exposure constantly. Recent studies showed the efficacy of oral immunotherapy with different products in food allergy in children. In this article we reviewed the experience of oral allergen-specific immunotherapy with different foods.

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Oršolić, Nada. "Allergic Inflammation: Effect of Propolis and Its Flavonoids." Molecules 27, no. 19 (2022): 6694. http://dx.doi.org/10.3390/molecules27196694.

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The incidence of allergic diseases and their complications are increasing worldwide. Today, people increasingly use natural products, which has been termed a “return to nature”. Natural products with healing properties, especially those obtained from plants and bees, have been used in the prevention and treatment of numerous chronic diseases, including allergy and/or inflammation. Propolis is a multi-component resin rich in flavonoids, collected and transformed by honeybees from buds and plant wounds for the construction and adaptation of their nests. This article describes the current views r

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Bannon, Gary A., and Susan Martino-Catt. "Application of Current Allergy Assessment Guidelines to Next-Generation Biotechnology-Derived Crops." Journal of AOAC INTERNATIONAL 90, no. 5 (2007): 1492–99. http://dx.doi.org/10.1093/jaoac/90.5.1492.

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Abstract In any single day, our immune systems are exposed to thousands of different proteins from the environment and the food we eat. In a portion of the human population, some of those proteins will stimulate the immune systems to synthesize immunoglobulin E in an allergenic response. The discrepancy between the vast numbers of proteins we encounter and the limited number of proteins that actually become allergens have led scientists on a quest to discover what unique features exist that make proteins destined to be allergens. The information gained from these studies has led to an allergy

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Lu, L. J., V. P. Kurup, D. R. Hoffman, K. J. Kelly, P. S. Murali, and J. N. Fink. "Characterization of a major latex allergen associated with hypersensitivity in spina bifida patients." Journal of Immunology 155, no. 5 (1995): 2721–28. http://dx.doi.org/10.4049/jimmunol.155.5.2721.

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Abstract Hypersensitivity to latex proteins present in health care products, particularly in latex gloves, has emerged as an important public health problem in recent years. Most of these latex allergens have not been purified or characterized. Here we report the purification and characterization of a 23-kDa latex polypeptide from nonammoniated natural rubber latex. This purified 23-kDa polypeptide reacted with IgE from 13 of 17 (76%) latex-allergic spina bifida patients, but from only 1 of 5 health care workers with latex allergy. Furthermore, all the sera of patients with anaphylaxis to late

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Huang, Chung-Hsiung, Yu-Ming Liao, and Guo-Jane Tsai. "Solid-State Fermentation of Grain-Derived By-Products by Aspergillus kawachii and Rhizopus oryzae: Preparation and Evaluation of Anti-Allergic Activity." Fermentation 10, no. 9 (2024): 457. http://dx.doi.org/10.3390/fermentation10090457.

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Grain processing produces many by-products, including wheat bran, wheat germ and rice bran, which are rich in carbohydrates, proteins and trace elements. In this study, these grain-derived by-products were used as raw materials to conduct solid-state fermentation using mixed strains of Aspergillus kawachii and Rhizopus oryzae, and the potential immunomodulatory and anti-allergic properties of fermented product were evaluated. Solid-state fermentation of a grain by-product mixture, consisting of rice bran, wheat bran, and wheat germ in a 2:1:1 weight ratio, using both A. kawachii L1 and R. oryz

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de Leon, Maria P., Jennifer M. Rolland, and Robyn E. O'Hehir. "The peanut allergy epidemic: allergen molecular characterisation and prospects for specific therapy." Expert Reviews in Molecular Medicine 9, no. 1 (2007): 1–18. http://dx.doi.org/10.1017/s1462399407000208.

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AbstractPeanut (Arachis hypogaea) allergy is a major cause of food-induced anaphylaxis, with increasing prevalence worldwide. To date, there is no cure for peanut allergy, and, unlike many other food allergies, it usually persists through to adulthood. Prevention of exposure to peanuts is managed through strict avoidance, which can be compromised by the frequent use of peanuts and peanut products in food preparations. Conventional subcutaneous-injection allergen immunotherapy using crude peanut extract is not a recommended treatment because of the risk of severe side effects, largely as a resu

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Prilutskiy, A. S. "FOOD ALLERGY. POSSIBLE WAYS TO INCREASE THE PREVENTION AND TREATMENT EFFICACY." Juvenis Scientia 8, no. 2 (2022): 15–34. http://dx.doi.org/10.32415/jscientia_2022_8_2_15-34.

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The relevance of the food allergy problem is beyond doubt. In a number of countries of the world, its prevalence has increased by 2 times in recent years. Manifestations of food allergy, in contrast to food intolerance, are immunologically determined diseases. Immune-mediated diseases caused by food, based on the mechanism of development, are divided into IgE-mediated, non-IgE-mediated and mixed, differing from each other both clinically and immunopathogenetically. Essentially any allergic disease can be caused by food allergens. It should be noted that at present there are several theories of

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Xiao, H., H. Zhang, Q. Jia, F. Xu, and J. Meng. "Immediate Hypersensitivity to Chlorhexidine: Experience From an Allergy Center in China." Obstetric Anesthesia Digest 44, no. 1 (2024): 23–24. http://dx.doi.org/10.1097/01.aoa.0001005348.78860.34.

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(Anesthesiology. 2023; 138:364–371) Chlorhexidine is a commonly used topical antibacterial agent for Gram-positive and Gram-negative bacteria and can be found in a great variety of antibacterial products. As use has increased, instances of allergic reactions to the compound have been reported, including contact dermatitis and anaphylaxis. As chlorhexidine is a component ingredient in many products used perioperatively, allergic reactions occurring in this setting can often be attributed to other factors rather than chlorhexidine as the true source. This study was designed to summarize the expe

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Petruláková, Monika, and Ľubomír Valík. "Food allergy and intolerance." Acta Chimica Slovaca 8, no. 1 (2015): 44–51. http://dx.doi.org/10.1515/acs-2015-0009.

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Abstract Allergic reactions to foods represent severe actual problems for mankind having increased global character. Adverse food reactions are divided to food allergy, an immunological response to food, and food intolerance, a non-immune reaction with allergy-like symptoms. It is estimated that 6–8 % of children and 1–2 % of adults suffer from food allergy. The prevalence of food intolerance in adults is no more than 5–6 %, however in infants and young children, it is varied from 0.3 % to 20 %. Allergy is caused by different food allergens (milk proteins, cereals, nuts, fruits and vegetables)

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Taylor, S. L., J. L. Kabourek, and S. L. Hefle. "Fish Allergy: Fish and Products Thereof." Journal of Food Science 69, no. 8 (2004): R175—R180. http://dx.doi.org/10.1111/j.1750-3841.2004.tb18022.x.

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Agrawal, Madhu. "OTC Cold, Cough and Allergy Products." Journal of Hospital Marketing 13, no. 1 (1999): 79–86. http://dx.doi.org/10.1300/j043v13n01_05.

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