Log in

Relevant bibliographies by topics / Food allergies / Journal articles

To see the other types of publications on this topic, follow the link: Food allergies.

Journal articles on the topic 'Food allergies'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Food allergies.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Koeberl, Martina, Dean Clarke, Katrina J. Allen, et al. "European Regulations for Labeling Requirements for Food Allergens and Substances Causing Intolerances: History and Future." Journal of AOAC INTERNATIONAL 101, no. 1 (2018): 60–69. http://dx.doi.org/10.5740/jaoacint.17-0386.

Full text

Abstract:

Abstract Food allergies are increasing globally, including numbers of allergens, the sensitization rate, and the prevalence rate. To protect food-allergic individuals in the community, food allergies need to be appropriately managed. This paper describes current Australian food allergen management practices. In Australia, the prevalence of food allergies, the anaphylaxis rate, and the fatal anaphylaxis rate are among the highest in the world. Interagency and stakeholder collaboration is facilitated and enhanced as Australia moves through past, current, and ongoing food allergen challenges. As

APA, Harvard, Vancouver, ISO, and other styles

2

Pecoraro, Luca, Simona Barni, Francesca Mori, et al. "Main Processed Hypoallergenic Foods: A Potential Tool to Improve Informed Dietary Choices in Children with IgE-Mediated Food Allergies." Children 12, no. 7 (2025): 915. https://doi.org/10.3390/children12070915.

Full text

Abstract:

In the context of IgE-mediated food allergies in children, the use of hypoallergenic foods may offer an appropriate solution for enabling informed dietary choices and reducing reactivity to allergenic foods. It is well established that certain foods can alter their allergenicity depending on the method of processing. As such, processed foods may serve both as an alternative dietary option and as a useful tool in oral immunotherapy for children with IgE-mediated food allergies. Nevertheless, an oral food challenge is always recommended when a pediatric allergist considers incorporating processe

APA, Harvard, Vancouver, ISO, and other styles

3

JACKSON, LAUREN S., FADWA M. AL-TAHER, MARK MOORMAN, et al. "Cleaning and Other Control and Validation Strategies To Prevent Allergen Cross-Contact in Food-Processing Operations." Journal of Food Protection 71, no. 2 (2008): 445–58. http://dx.doi.org/10.4315/0362-028x-71.2.445.

Full text

Abstract:

Food allergies affect an estimated 10 to 12 million people in the United States. Some of these individuals can develop life-threatening allergic reactions when exposed to allergenic proteins. At present, the only successful method to manage food allergies is to avoid foods containing allergens. Consumers with food allergies rely on food labels to disclose the presence of allergenic ingredients. However, undeclared allergens can be inadvertently introduced into a food via cross-contact during manufacturing. Although allergen removal through cleaning of shared equipment or processing lines has b

APA, Harvard, Vancouver, ISO, and other styles

4

Alkhalaf, Ghadi A., Norah A. Aljuaylan, Jolan S. Alsaud, Boshra A. Aljokaidb, and Fatima R. Aljalaood. "Restaurant staff’s knowledge, practices, and attitudes pertaining to food allergy in Qassim region, Saudi Arabia: A cross-sectional analysis." PLOS ONE 19, no. 10 (2024): e0311650. http://dx.doi.org/10.1371/journal.pone.0311650.

Full text

Abstract:

Food allergies, often triggered by minute amounts of certain foods, affect people of all ages and frequently occur in dining-out settings. Previous research in Saudi Arabia has not investigated the extent of restaurant workers’ knowledge of food allergies and their role in protecting patrons from allergic reactions. This descriptive study assessed the knowledge, attitudes, and practices of restaurant staff regarding food allergies in Qassim, Saudi Arabia between January and March 2023. Interviews and observations were conducted in four stages, and data were analyzed using the Environmental Hea

APA, Harvard, Vancouver, ISO, and other styles

5

Arya, Chhavi, and Chetna Jantwal. "A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy." Indian Journal of Nutrition and Dietetics 54, no. 3 (2017): 346. http://dx.doi.org/10.21048/ijnd.2017.54.3.11626.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

6

Spotz, Kristen. "Allergens: An Enhanced Focus." Journal of AOAC INTERNATIONAL 101, no. 1 (2018): 56–59. http://dx.doi.org/10.5740/jaoacint.17-0435.

Full text

Abstract:

Abstract Food Allergy Awareness Week was created with the purpose of placing a spotlight on the seriousness of food allergies. Recognized in the United States in mid-May every year, Food Allergy Awareness Week serves as a reminder of the over 15 million Americans who suffer from food allergies. The importance of allergies and allergen labeling can be seen when looking at U.S. Food and Drug Administration recall data: of the 764 recalls in 2016, 305 (representing more than 40%) were due to undeclared allergens. However, recalls for undeclared allergens are a complex issue with numerous factors.

APA, Harvard, Vancouver, ISO, and other styles

7

Vininski, McKenna S., Sunanda Rajput, Nicholas J. Hobbs, and Joseph J. Dolence. "Understanding sex differences in the allergic immune response to food." AIMS Allergy and Immunology 6, no. 3 (2022): 90–105. http://dx.doi.org/10.3934/allergy.2022009.

Full text

Abstract:

<abstract> <p>Food allergies are of great public health concern due to their rising prevalence. Our understanding of how the immune system reacts to food remains incomplete. Allergic responses vary between individuals with food allergies. This variability could be caused by genetic, environmental, hormonal, or metabolic factors that impact immune responses mounted against allergens found in foods. Peanut (PN) allergy is one of the most severe and persistent of food allergies, warranting examination into how sensitization occurs to drive IgE-mediated allergic reactions. In recent ye

APA, Harvard, Vancouver, ISO, and other styles

8

Volpicella, Mariateresa, Claudia Leoni, Maria C. G. Dileo, and Luigi R. Ceci. "Progress in the Analysis of Food Allergens through Molecular Biology Approaches." Cells 8, no. 9 (2019): 1073. http://dx.doi.org/10.3390/cells8091073.

Full text

Abstract:

Food allergies associated with class E immunoglobulins (IgE) are a serious health problem that affects between 1% and 10% of the population of developing countries, with a variability that depends on the geographical area and age range considered. These allergies are caused by a cross-link reaction between a specific food protein (the allergen) and the host IgE. Allergic reactions can range from mild itching to anaphylactic shock and there are no clues to predict the effects of an allergen. Strict avoidance of allergenic food is the only way to avoid possible serious allergic reactions. In the

APA, Harvard, Vancouver, ISO, and other styles

9

Cunico, Daniela, Giuliana Giannì, Sara Scavone, Enrico Vito Buono, and Carlo Caffarelli. "The Relationship Between Asthma and Food Allergies in Children." Children 11, no. 11 (2024): 1295. http://dx.doi.org/10.3390/children11111295.

Full text

Abstract:

Asthma and food allergy are two complex allergic diseases with an increasing prevalence in childhood. They share risk factors, including atopic family history, atopic dermatitis, allergen sensitization, and T2 inflammatory pathways. Several studies have shown that in children with a food allergy, the risk of developing asthma, particularly in early childhood, is high. Food allergen intake or the inhalation of aerosolized allergens can induce respiratory symptoms such as bronchospasm. Patients with both conditions have an increased risk of severe asthma exacerbations, hospitalization, and morta

APA, Harvard, Vancouver, ISO, and other styles

10

Chernukha, I. M., E. V. Kryuchenko, Yu A. Kuzlyakina, and V. S. Zamula. "Qualimetric assessment of methods for the determination of allergens in meat products." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012125. http://dx.doi.org/10.1088/1755-1315/1052/1/012125.

Full text

Abstract:

Abstract People with food allergies (there are up to 10% of them in the world) must follow a special diet to prevent the manifestation of allergic reactions. WHO regularly specifies and updates the list of allergens. In the world there is no single approach to determine the minimum concentration of an allergen that can cause an allergic reaction, known as a threshold dose. The controlling authorities of many countries, realizing the seriousness of threats to the health of citizens associated with food allergies, are adopting laws, regulations and standards which require the indication of the p

APA, Harvard, Vancouver, ISO, and other styles

11

Heine, Ralf G. "Dietary strategies for early immune modulation in primary food allergy prevention." BMJ Nutrition, Prevention & Health 6, Suppl 3 (2023): s8—s19. http://dx.doi.org/10.1136/bmjnph-2023-000678.

Full text

Abstract:

As the global incidence of food allergies continues to rise, effective primary prevention strategies remain a public health priority. Eczema in early infancy is a major risk factor for IgE-mediated food allergies. Exposure to food allergens via inflamed skin promotes a cascade of allergic immune responses and increases the risk of IgE-mediated food allergies. By contrast, early exposure to food allergens via the gut is likely to induce oral tolerance. Landmark studies have demonstrated a significant reduction in the incidence of egg and peanut allergy in response to the early dietary introduct

APA, Harvard, Vancouver, ISO, and other styles

12

Mozyrska, O. V., and O. V. Iemets. "Modern Approaches to the Diagnosis o Food Allergy in Children: Oral Food Challenges (Review)." Tuberculosis, Lung Diseases, HIV Infection, no. 3 (September 17, 2024): 92–103. http://dx.doi.org/10.30978/tb2024-3-92.

Full text

Abstract:

The diagnosis of food allergies significantly impacts the lives of patients and their families, restricting diets and social activities. A misdiagnosis can lead to severe allergic reactions, making accurate diagnosis crucial. Immunoglobulin E (IgE)-mediated food allergies are diagnosed using skin tests or serum-specific IgE levels. However, for most allergens, the only reliable method for confirming the diagnosis remains the oral food challenge (OFC). Objective — elucidation of the importance of oral provocation tests in the diagnosis of food allergy and their relevance for the future treatmen

APA, Harvard, Vancouver, ISO, and other styles

13

Ballmer-Weber, Barbara K. "Allergic Reactions to Food Proteins." International Journal for Vitamin and Nutrition Research 81, no. 23 (2011): 173–80. http://dx.doi.org/10.1024/0300-9831/a000055.

Full text

Abstract:

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a genera

APA, Harvard, Vancouver, ISO, and other styles

14

Boden, Mark, Ruth Dadswell, and Sue Hattersley. "Review of statutory and voluntary labelling of food allergens." Proceedings of the Nutrition Society 64, no. 4 (2005): 475–80. http://dx.doi.org/10.1079/pns2005453.

Full text

Abstract:

Food allergy represents an increasingly important health problem, with prevalence in Western Europe continuing to rise. While some reactions are mild, others can include life-threatening anaphylactic shock. It is estimated that food allergies affect 1–2% of the adult population and ≤8% of children. Relatively few foods are to blame for a large majority of allergic reactions to food in the UK, with most reactions being to milk, eggs, peanuts (Arachis hypogea), nuts, fish, shellfish, soyabean, sesame (Sesamum indicum L.) and wheat. There is currently no cure for food allergy and the few availabl

APA, Harvard, Vancouver, ISO, and other styles

15

Jeong, Kyoung Yong, and Jung-Won Park. "Insect Allergens on the Dining Table." Current Protein & Peptide Science 21, no. 2 (2020): 159–69. http://dx.doi.org/10.2174/1389203720666190715091951.

Full text

Abstract:

Edible insects are important sources of nutrition, particularly in Africa, Asia, and Latin America. Recently, edible insects have gained considerable interest as a possible solution to global exhaustion of the food supply with population growth. However, little attention has been given to the adverse reactions caused by insect consumption. Here, we provide an overview of the food allergens in edible insects and offer insights for further studies. Most of the edible insect allergens identified to date are highly cross-reactive invertebrate pan-allergens such as tropomyosin and arginine kinase.

APA, Harvard, Vancouver, ISO, and other styles

16

Al-Tamemi, Salem, Shafiq-Ur-Rehman Naseem, Munira Tufail-Alrahman, Mahmood Al-Kindi, and Jalila Alshekaili. "Food Allergen Sensitisation Patterns in Omani Patients with Allergic Manifestations." Sultan Qaboos University Medical Journal [SQUMJ] 18, no. 4 (2019): 483. http://dx.doi.org/10.18295/squmj.2018.18.04.009.

Full text

Abstract:

Objectives: This study aimed to evaluate the relationship between food allergen sensitisation patterns and allergic manifestations in Omani patients and highlight the importance of specific immunoglobulin E (IgE) testing. Methods: This retrospective study included all patients referred due to allergic manifestations to the Sultan Qaboos University Hospital (SQUH), Muscat, Oman, from November 2012 to November 2016. Specific IgE blood testing was performed to determine sensitisation to common foods known to cause allergic reactions. Results: A total of 164 patients were referred to SQUH over the

APA, Harvard, Vancouver, ISO, and other styles

17

Krisnawati, Dyah Ika, Moh Alimansur, Didik Susetiyanto Atmojo, et al. "Food Allergies: Immunosensors and Management." Applied Sciences 12, no. 5 (2022): 2393. http://dx.doi.org/10.3390/app12052393.

Full text

Abstract:

Food allergies (FA) are commonly depicted as immune responses. The mechanism of allergic reactions involves immunoglobulin E (IgE) and non-immunoglobulin E (non-IgE)-related responses caused by contact with specific foods. FAs can be fatal, have negative effects and have become the subject of fanaticism in recent years. In terms of food safety, allergic compounds have become a problem. The immune response to allergens is different to that from food intolerance, pharmacological reactions, and poisoning. The most important allergenic foods are soybeans, milk, eggs, groundnuts, shellfishes, tree

APA, Harvard, Vancouver, ISO, and other styles

18

Huddleston, Christina M., Kirsten M. Kloepfer, Jay J. Jin, and Girish V. Vitalpur. "Management of food allergy in the school setting." Journal of Food Allergy 2, no. 1 (2020): 104–7. http://dx.doi.org/10.2500/jfa.2020.2.200023.

Full text

Abstract:

Food allergy is a growing health and safety concern that affects up to 8% of school-age children. Because children spend a significant part of their day in school, and the overall number of school-age children with food allergy has been increasing, management of food allergies relies on the collaboration of allergists, families, and schools to treat and prevent acute allergic reactions. For schools, this involves policies centered on food allergen avoidance, preparedness with epinephrine autoinjectors, adequate school personnel training, and accommodations for an equal opportunity learning env

APA, Harvard, Vancouver, ISO, and other styles

19

Vriesekoop, Frank. "Beer and Allergens." Beverages 7, no. 4 (2021): 79. http://dx.doi.org/10.3390/beverages7040079.

Full text

Abstract:

Food allergies are an important global health concern, with many countries following the World Health Organisation’s guidelines with regards to due labelling of foods and, as such, providing forewarning about the presence of potential allergens to potential consumers. While for some produce, the link to specific allergens might be very clear to most consumers, this is not the case for all produce. People with specific food-related allergies usually know what to look out for, but occasionally, unexpected allergens are present in trusted produce. Beer is known to most to contain barley, which wi

APA, Harvard, Vancouver, ISO, and other styles

20

Slatina, Enes, and Mirza Ibrahimpašić. "Food allergies in Sarajevo Canton." Timocki medicinski glasnik 45, no. 3 (2020): 97–108. http://dx.doi.org/10.5937/tmg2003097s.

Full text

Abstract:

Introduction: Food allergies have been recognized as significant health issue in last two decades. Prevalence is from 3-38 % of self-reported cases, i.e. 1-7% of those that have been diagnosed as allergies. Numerous projects have been undertaken during last years in order to determine prevalence of food allergies, most frequent allergen types, cause of allergies, link with other health problems, methods of diagnosing, risk control management in food industry, adjustment of legislation in accordance to the needs of allergic persons etc. While some countries have done a lot when it comes to this

APA, Harvard, Vancouver, ISO, and other styles

21

Gupta, Ruchi S., Steve L. Taylor, Joseph L. Baumert, Lauren M. Kao, Erik Schuster, and Bridget M. Smith. "Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry." Journal of Food Protection 80, no. 10 (2017): 1719–25. http://dx.doi.org/10.4315/0362-028x.jfp-17-060.

Full text

Abstract:

ABSTRACT Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen man

APA, Harvard, Vancouver, ISO, and other styles

22

Barni, Simona, Giulia Liccioli, Lucrezia Sarti, Mattia Giovannini, Elio Novembre, and Francesca Mori. "Immunoglobulin E (IgE)-Mediated Food Allergy in Children: Epidemiology, Pathogenesis, Diagnosis, Prevention, and Management." Medicina 56, no. 3 (2020): 111. http://dx.doi.org/10.3390/medicina56030111.

Full text

Abstract:

A food allergy is an immunoglobulin E (IgE)-mediated hypersensitive reaction to food, which consists in the appearance of allergic symptoms; it can vary from common urticaria to even fatal anaphylaxis. The prevalence of food allergies has been increasing in the past twenty years and it represents a major public health problem in industrialized countries. The mechanism that leads to food allergies is the lack of immunologic and clinical tolerance to food allergens. The diagnosis of IgE-mediated food allergies is based on the combined use of a detailed medical history, in-vivo, and in-vitro rese

APA, Harvard, Vancouver, ISO, and other styles

23

Aljameel, Ghzail M., Sahar Abdulaziz AlSedairy, Manal Abdulaziz Binobead, et al. "Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students." Healthcare 11, no. 9 (2023): 1259. http://dx.doi.org/10.3390/healthcare11091259.

Full text

Abstract:

Exposure to allergens could be life-threatening for people with food allergies. Restaurants and cafes are challenging environments for accommodating food allergies. This study aimed to measure King Saud University female students’ awareness about food allergens on restaurants’ and cafes’ menus. This cross-sectional study was conducted on 379 students aged 18 years and above. A paper-based questionnaire was used, which comprised 16 questions related to the definition of food allergies, food allergens, and food allergy symptoms; the definition and prevention of cross-contact of food allergies; e

APA, Harvard, Vancouver, ISO, and other styles

24

Ranjitha, D., and A. Alosius. "Food Allergy." Indian Journal of Nutrition and Dietetics 53, no. 1 (2016): 111. http://dx.doi.org/10.21048/ijnd.2016.53.1.3880.

Full text

Abstract:

Food Allergen Labelling and Consumer Protection Act (FALCPA 2004) will improve food labelling information for the millions of consumers who suffer from food allergies. The act will be especially helpful to children who must learn to recognize the allergens they must avoid. This act estimated that approximately 2 % of adults and about 5 % of infants and young children in the United States suffer from food allergies and each year, roughly 30,000 individuals require emergency room treatment and 150 individuals die because of allergic reactions to food. Food allergy defined as an immune system rea

APA, Harvard, Vancouver, ISO, and other styles

25

Tadjieva, G. Z., O. S. Mirzaev, and Kh N. Shadieva. "Skin Test Results in Patients with Allergies in Samarkand Region." Doctor.Ru 19, no. 11 (2020): 56–60. http://dx.doi.org/10.31550/1727-2378-2020-19-11-56-60.

Full text

Abstract:

Study Objective: To assess skin test results in patients with some allergies. Design: Perspective comparative study. Materials and Methods. We examined 1,963 patients with allergies who presented to Tadjieva Allergo-Medical Service LLC (Samarkand) in 2018–2019. 895 patients consented to and underwent allergy testing with scarification skin tests; they had various allergies (bronchial asthma, allergic rhinoconjunctivitis, allergic bronchitis, atopic dermatitis, urticaria). We used 76 types of most common allergens, including 24 plant allergens, 7 domestic allergens, 13 fungal allergens, 3 epide

APA, Harvard, Vancouver, ISO, and other styles

26

Schauberger, Eric M., and Anne Marie Singh. "Food allergy management." Journal of Food Allergy 2, no. 1 (2020): 59–63. http://dx.doi.org/10.2500/jfa.2020.2.200021.

Full text

Abstract:

Optimal management of food allergy is complex and multifaceted. Management of food allergy includes ensuring proper diagnosis, monitoring for the emergence of natural tolerance, screening for nutritional and psychosocial issues, and educating the patient and family on living with food allergies across childhood. Education must encompass successfully avoiding the trigger food, recognizing and treating allergic reactions, and navigating living with food allergies. Allergists can help families prepare for specific situations, such as working with daycares, schools, after-school activities and cam

APA, Harvard, Vancouver, ISO, and other styles

27

Varma, Manisha G., Aparna P. Reddy, and Latha M. Subramanya. "Prevalence of allergens in children: a single centre experience." International Journal of Contemporary Pediatrics 11, no. 11 (2024): 1576–82. http://dx.doi.org/10.18203/2349-3291.ijcp20243084.

Full text

Abstract:

Background: The exact epidemiological data on the allergic disorders, food sensitization and probable food allergy in Indian children is lacking. In this study, as an attempt to address the paucity of data in Indian children, the clinical profile of allergies and common allergens among children <18 years was described by identifying the allergens by skin prick test (SPT) and IgE immunocap. This may help the clinician to treat allergies better and administer appropriate immunotherapy. Methods: This prospective observational study aimed to estimate the prevalence of allergens in children with

APA, Harvard, Vancouver, ISO, and other styles

28

KC, Shiva Raj, G. KC, and P. Gyawali. "Food Allergy." Nepal Medical College Journal 20, no. 4 (2018): 109–15. http://dx.doi.org/10.3126/nmcj.v20i4.25124.

Full text

Abstract:

Introduction: Any adverse effect on health resulting from repeated exposure to a substance against which the individual has been sensitized against is allergy. Food allergens are one of the many common causes of allergies. The aim of this study is to find out the common food allergens and also specify the type of food suspicious for allergy among the patients with allergic reactions. A total of 178 patients with allergic reactions were included. The test was carried out using kit with an enzyme-labelled antihuman IgE catalysing a colour reaction. The kit contains test stripes coated with 21 di

APA, Harvard, Vancouver, ISO, and other styles

29

Antich Ferrer, Eulalia, Sandra Fernández-Pastor, and Ana Guerrero. "Impact of Food Allergies on the Food Safety and Life Quality of Adults in Spain." Foods 14, no. 6 (2025): 939. https://doi.org/10.3390/foods14060939.

Full text

Abstract:

Food allergies are increasingly frequent immune system reactions triggered by allergens present in food, which can affect quality of life. To investigate the impact of food allergies among Spanish adults and the influence of gender and age of diagnosis, an online survey using the shortened version of the Adult Food Allergy Quality of Life Questionnaire (FAQLQ) was conducted. A total of 134 participants with food allergies were enrolled in the exploratory study. Significant differences (p ≤ 0.050) were found in the perception of the emotional and social impact of food allergies on quality of li

APA, Harvard, Vancouver, ISO, and other styles

30

Eldein Shaltout, Fahim Aziz. "Up to Date Methods and Ways to Avoid Food Allergy." Journal of Clinical Case Reports and Studies 6, no. 4 (2025): 01–08. https://doi.org/10.31579/2690-8808/255.

Full text

Abstract:

A food allergy is an immune system reaction that occurs after consuming a specific food. In individuals with food allergies, the immune system mistakenly identifies certain proteins in food as harmful, triggering an allergic response. This response can range from mild symptoms, such as hives, itching, or gastrointestinal discomfort, to severe and potentially life-threatening reactions, like anaphylaxis. Food allergies affect people of all ages, though they are more common in children. Some of the most prevalent food allergens include peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellf

APA, Harvard, Vancouver, ISO, and other styles

31

Bergmann, Christoph, Rainer Ehmann, Galateja Jordakieva, et al. "Targeted micronutrition for allergic patients—possible applications of a food for special medical purposes." Allergo Journal International 30, no. 4 (2021): 150–53. http://dx.doi.org/10.1007/s40629-021-00172-8.

Full text

Abstract:

SummaryA novel and recently launched food for special medical purposes was discussed by a multidisciplinary expert panel as an option for allergic patients. The newly developed lozenge contains the whey protein beta-lactoglobulin (BLG) as well as the micronutrients iron, zinc and vitamin A. BLG loaded with ligands (holo-BLG) is discussed as one factor of the allergy-protective farm effect in numerous scientific studies. Further studies reveal that holo-BLG shuttles its ligands specifically to immune cells, where it balances the specific nutrient demand and can thus lead to immune resilience. B

APA, Harvard, Vancouver, ISO, and other styles

32

Takaoka, Yuri, Akihiro Maeta, Atsuko Nakano, et al. "Pediatric allergies in Japan: Coronavirus disease pandemic-related risk factors." Asia Pacific Allergy 13, no. 3 (2023): 114–20. http://dx.doi.org/10.5415/apallergy.0000000000000116.

Full text

Abstract:

Background: The coronavirus disease 2019 (COVID-19) pandemic impacted various parts of society, including Japanese children with allergies. Objective: This study investigated risk factors for pediatric allergic diseases associated with the state of emergency owing to the COVID-19 pandemic in Japan, including during school closures. Methods: Parents of pediatric patients (0–15 years) with allergies were enrolled and queried regarding the impact of school closure on pediatric allergies compared to that before the COVID-19 pandemic. Results: A valid response was obtained from 2302 parents; 1740 o

APA, Harvard, Vancouver, ISO, and other styles

33

Zeeshan Ahmad, Anum Farooq, Muhammad Fuzail, Yasir Aziz, and Naeem Aslam. "FOOD ALLERGY DETECTION USING MACHINE LEARNING APPROACH." Kashf Journal of Multidisciplinary Research 2, no. 04 (2025): 116–27. https://doi.org/10.71146/kjmr402.

Full text

Abstract:

Food allergy is one of the diseases that is on the rise. More and more people are diagnosed with food allergies. There are around 8% of adults and 3-5% of children and adolescents suffering from food allergies around the world. These numbers are only increasing every year. According to the recent research papers and data sets, there are now at least 20 foods that are causing allergies. Among these foods, children are often allergic to peanuts, shell fish and tree nuts. Whereas, in the case of adults these foods mostly include shell fish, tree nut, peanut and milk. The first step to any treatme

APA, Harvard, Vancouver, ISO, and other styles

34

Bahna, Sami L. "New insights in hidden food allergies." Journal of Food Allergy 5, no. 1 (2023): 19–24. http://dx.doi.org/10.2500/jfa.2023.5.230003.

Full text

Abstract:

Food allergic reactions primarily occur after exposure to the offending food through ingestion, contact, or inhalation. However, it can occur covertly through hidden ways that are often missed, with undesirable consequences. Information has been accumulating over the years to indicate that food allergy (FA) may have been the problem in subjects who do not report an association to eating, touching, or smelling a food. Therefore, it would be prudent to explore the possibility of a hidden FA. The causative substance may be a food allergen or a nonfood allergen hidden in a previously tolerated foo

APA, Harvard, Vancouver, ISO, and other styles

35

Sakalauskaite, Sandra, Ligita Pilkyte, Edita Gasiuniene, and Brigita Gradauskiene. "Molecular Profiles of Sensitization to Non-Specific Lipid Transfer Proteins in Lithuania: Single Center Experience." International Journal of Molecular Sciences 25, no. 24 (2024): 13535. https://doi.org/10.3390/ijms252413535.

Full text

Abstract:

Non-specific Lipid Transfer proteins (nsLTPs) are relevant allergens of several pollens and plant foods. Sensitization to nsLTPs is not typical in our region. Still, it has become an increasingly common cause of IgE-mediated food allergies and food-induced anaphylaxis in Northern Europe in recent decades. No in-depth studies describe the prevalence of sensitization of molecular components to nsLTPs in Lithuania. This study aimed to determine the sensitization profile of atopic patients at the Immunology and Allergy Department of Kauno Klinikos to the components of nsLTPs, using molecular aller

APA, Harvard, Vancouver, ISO, and other styles

36

Iglesia, Edward G. A., Mildred Kwan, Yamini V. Virkud, and Onyinye I. Iweala. "Management of Food Allergies and Food-Related Anaphylaxis." JAMA 331, no. 6 (2024): 510. http://dx.doi.org/10.1001/jama.2023.26857.

Full text

Abstract:

ImportanceAn estimated 7.6% of children and 10.8% of adults have IgE-mediated food-protein allergies in the US. IgE-mediated food allergies may cause anaphylaxis and death. A delayed, IgE-mediated allergic response to the food-carbohydrate galactose-α-1,3-galactose (alpha-gal) in mammalian meat affects an estimated 96 000 to 450 000 individuals in the US and is currently a leading cause of food-related anaphylaxis in adults.ObservationsIn the US, 9 foods account for more than 90% of IgE-mediated food allergies—crustacean shellfish, dairy, peanut, tree nuts, fin fish, egg, wheat, soy, and sesam

APA, Harvard, Vancouver, ISO, and other styles

37

Farias, Andre Leonardo Nogueira, Humberto Farias Castelo Branco Junior, and Halisson Caio Freitas Castelo Branco. "Food allergy: is desensitization an effective treatment strategy in patients with peanut allergy?" Revista de Medicina da UFC 59, no. 2 (2019): 33. http://dx.doi.org/10.20513/2447-6595.2019v59n2p33-39.

Full text

Abstract:

Background: Adverse reactions to foods are divided in two main groups: food intolerance (non-immune process) and food allergies (immune-mediated process). The food allergy (FA) is a common and on rise condition in population. Although there is possibility of preventive or symptomatic relief through use of antihistamines and corticosteroids, it lacks full cure. Heretofore, it was believed that the only really effective treatment against this condition would be complete allergen restriction. Aim: To review the immune mechanisms related with food allergy and propose a new therapeutic technic call

APA, Harvard, Vancouver, ISO, and other styles

38

Jiang, Jialing, Christopher M. Warren, Rebekah L. Browning, Christina E. Ciaccio, and Ruchi S. Gupta. "Food allergy epidemiology and racial and/or ethnic differences." Journal of Food Allergy 2, no. 1 (2020): 11–16. http://dx.doi.org/10.2500/jfa.2020.2.200028.

Full text

Abstract:

In recent decades, immunoglobulin E (IgE) mediated food allergy has become a growing public health concern. Converging evidence from cross-sectional prevalence studies, health care utilization records, and cohort studies indicate that food allergies are increasingly prevalent and often severe. Although IgE-mediated food allergy has long been considered a predominantly pediatric concern, analysis of recent self-reported data suggests that food allergies may be more prevalent among adult populations than previously acknowledged, with many reported cases of adult-onset allergies as well as persis

APA, Harvard, Vancouver, ISO, and other styles

39

Pérez-Herrera, Lucía C., Sergio Moreno-López, Daniel Peñaranda, Elizabeth García, Edgardo Chapman, and Augusto Peñaranda. "Frequency of self-reported allergies at a high-complexity referral hospital in Colombia, a tropical Latin American country." Allergologia et Immunopathologia 49, no. 5 (2021): 100–105. http://dx.doi.org/10.15586/aei.v49i5.449.

Full text

Abstract:

Background: The frequency of allergic diseases in tropical Latin American populations is poorly understood, and certain particularities can impact their natural history and risk factors. Objective: The study aimed to determine the frequency of self-reported allergies (allergic diseases, drug, and food allergies) in patients who attended the Hospital Universitario Fundación Santa Fe de Bogotá, Colombia. Material and methods: A retrospective study was conducted to assess the frequency of self-reported allergies reported by all the patients who attended an allergy referral center between June and

APA, Harvard, Vancouver, ISO, and other styles

40

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

41

Jang, Yoon-Seok, Jae-Il Han, Eun-Soo Lee, Doo-Sung Cheon, Aryung Nam, and Jae-Eun Hyun. "Prevalence of Allergen-Specific IgE Positivity and Serum Immunoglobulin E Concentrations of Allergens in Dogs with Suspected Allergic Dermatitis Using the Multiple Allergen Simultaneous Test in South Korea." Veterinary Sciences 12, no. 6 (2025): 563. https://doi.org/10.3390/vetsci12060563.

Full text

Abstract:

Type I allergies are triggered by immunoglobulin E (IgE)-mediated hypersensitivity reactions upon allergen exposure. Dogs are diagnosed with allergic dermatitis based on history, clinical signs, and allergen-specific IgE detection. Using the multiple allergen simultaneous test (MAST)–immunoblot assay, this study measured IgE concentrations and analyzed the proportion of dogs showing allergen-specific IgE positivity, and IgE concentrations of environmental and food allergens in South Korea. We examined data from canine serum using the MAST assay in 2023; the allergen panel included 130 allergen

APA, Harvard, Vancouver, ISO, and other styles

42

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

43

Rosada, Tomasz, Zbigniew Bartuzi, Magdalena Grześk-Kaczyńska, Magdalena Rydzyńska, and Natalia Ukleja-Sokołowska. "Treatment of Allergies to Fur Animals." International Journal of Molecular Sciences 25, no. 13 (2024): 7218. http://dx.doi.org/10.3390/ijms25137218.

Full text

Abstract:

Allergy to fur animals is becoming an increasingly common clinical problem in everyday medical practice. Depending on the route of exposure to the allergen, patients present with many, often non-specific symptoms. The most common illnesses among people with allergies to the above-mentioned allergens are as follows: allergic rhinitis, allergic conjunctivitis, atopic bronchial asthma, food allergy, allergic contact dermatitis, and sometimes anaphylactic shock. In recent years, there has been a change in the holistic approach to the treatment of allergy patients. The method of treatment should be

APA, Harvard, Vancouver, ISO, and other styles

44

Dhany Prafita Ekasari and Dixy Febrianita TPP. "The link between food allergy and atopic dermatitis." World Journal of Advanced Research and Reviews 20, no. 3 (2023): 1234–44. http://dx.doi.org/10.30574/wjarr.2023.20.3.2332.

Full text

Abstract:

Food allergy (FA) is an abnormal or exaggerated specific immune response that occurs repeatedly when exposed to certain foods. The relationship between food allergies and AD is still much debated today. Some evidence supports that AD can play a role as a predisposing factor for food allergies and conversely, food allergens are also suspected as one of the triggers of AD exacerbations. Role of diet in the cause and treatment of AD is controversial and is not well-defined. Food elimination diets in food allergic cases may have a beneficial effect on AD morbidity, however prolonged diets can lead

APA, Harvard, Vancouver, ISO, and other styles

45

Dhany, Prafita Ekasari, and Febrianita TPP Dixy. "The link between food allergy and atopic dermatitis." World Journal of Advanced Research and Reviews 20, no. 3 (2023): 1234–44. https://doi.org/10.5281/zenodo.12755430.

Full text

Abstract:

Food allergy (FA) is an abnormal or exaggerated specific immune response that occurs repeatedly when exposed to certain foods. The relationship between food allergies and AD is still much debated today. Some evidence supports that AD can play a role as a predisposing factor for food allergies and conversely, food allergens are also suspected as one of the triggers of AD exacerbations. Role of diet in the cause and treatment of AD is controversial and is not well-defined. Food elimination diets in food allergic cases may have a beneficial effect on AD morbidity, however prolonged diets can lead

APA, Harvard, Vancouver, ISO, and other styles

46

Jaya, Upraity. "Understanding Food Allergens and Intolerance: Assessment, Management and Consumer Safety." International Journal of Pharmaceutical Sciences 2, no. 7 (2024): 1935–46. https://doi.org/10.5281/zenodo.12949429.

Full text

Abstract:

Food allergens are increasingly recognized as significant health concerns affecting individuals worldwide. This review article provides an overview of the current understanding of food allergens and intolerances, their prevalence, underlying mechanisms, and implications for health and dietary management..Food allergies involve an immune response to specific proteins in food, leading to adverse reactions that can range from mild to life-threatening. Common allergens include peanuts, tree nuts, shellfish, eggs, milk, soy, wheat, and fish. Anaphylaxis, the most severe allergic reaction, necessita

APA, Harvard, Vancouver, ISO, and other styles

47

Leoni, Claudia, Mariateresa Volpicella, Maria C. G. Dileo, Bruno A. R. Gattulli, and Luigi R. Ceci. "Chitinases as Food Allergens." Molecules 24, no. 11 (2019): 2087. http://dx.doi.org/10.3390/molecules24112087.

Full text

Abstract:

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. Chitin

APA, Harvard, Vancouver, ISO, and other styles

48

Konstantinou, George N., Ourania Pampoukidou, Daniel Sergelidis, and Maria Fotoulaki. "Managing Food Allergies in Dining Establishments: Challenges and Innovative Solutions." Nutrients 17, no. 10 (2025): 1737. https://doi.org/10.3390/nu17101737.

Full text

Abstract:

Background: Food allergies represent a growing public health concern, with accidental exposures in dining establishments posing significant risks. Although various guidelines and interventions have been proposed, practical implementation remains challenging. Objectives: This narrative review aims to synthesize current evidence on major hazards in allergen management within dining settings and to evaluate emerging solutions designed to protect allergic consumers. Methods: A comprehensive literature search of peer-reviewed articles, surveillance reports, guidelines, and policy documents publishe

APA, Harvard, Vancouver, ISO, and other styles

49

Petersen, Arnd, Wolf Becker, and Uta Jappe. "What makes peanuts so allergenic?" Journal of the Serbian Chemical Society 78, no. 3 (2013): 321–31. http://dx.doi.org/10.2298/jsc121105007p.

Full text

Abstract:

Peanut allergy belongs to one of the most severe food allergies. So far 12 peanut allergens have been registered by the IUIS Allergen Nomenclature Subcommittee. Here, we describe the different peanut allergens and factors that contribute to allergenicity. Peanut contains several class I food allergens (especially Ara h 1, 2, 3) that are stable against heat denaturation and proteolytic digestion and represent storage proteins. These allergens are often associated with severe allergic reactions. Additionally, peanut contains class II food allergens (Ara h 5 and 8), where the IgE reactivity is ca

APA, Harvard, Vancouver, ISO, and other styles

50

Alibrahim, Ibrahim, Maria AlSulami, Turki Alotaibi, et al. "Prevalence of Parent-Reported Food Allergies Among Children in Saudi Arabia." Nutrients 16, no. 16 (2024): 2693. http://dx.doi.org/10.3390/nu16162693.

Full text

Abstract:

(1) Background: Food allergy (FA) is an immune-mediated hypersensitivity to foods, significantly contributing to childhood morbidity and mortality. This study aimed to assess the prevalence, characteristics, and influencing factors of parent-reported FAs among children in Saudi Arabia. (2) Methods: This cross-sectional study utilized a validated parental questionnaire distributed across all regions of Saudi Arabia. Data from 2130 participants were collected and analyzed using SPSS v. 26 and Prism software v. 10.3.0. (3) Results: Parent-reported FA prevalence was 15.2%. Egg was the most common

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!