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Total 886 results found since Jan 2013.

Early life exposure to bisphenol A investigated in mouse models of airway allergy, food allergy and oral tolerance.
In conclusion, early life exposure to BPA through drinking water modestly augmented allergic responses in a mouse model of airway allergy only at high doses, and not in mouse models for food allergy and tolerance. Thus, our data do not support that BPA promotes allergy development at exposure levels relevant for humans. PMID: 26048442 [PubMed - as supplied by publisher]
Source: Food and Chemical Toxicology - June 2, 2015 Category: Food Science Authors: Nygaard UC, Vinje NE, Samuelsen M, Andreassen M, Groeng EC, Bølling AK, Becher R, Lovik M, Bodin J Tags: Food Chem Toxicol Source Type: research

‘Food allergy? Ask before you eat’: Current food allergy training and future training needs in food services
This study aims to determine the current food allergy training practices, challenges and future food allergy training needs of foodservices in England. A postal survey was conducted among 500 foodservice operators in North West England. The questionnaire is divided into 5 sections: (i) demographics; (ii) current food allergy training practices; (iii) importance of food allergy training topics; (iv) challenges faced by restaurants when training foodservice staff; and (v) future food allergy training. Out of the 30 restaurants, only one restaurant did not carry out food allergy training. More than 70% of the restaurants freq...
Source: Food Control - January 23, 2020 Category: Food Science Source Type: research

Cashew nut allergy; immune health challenge
Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Tabussam Tufail, Farhan Saeed, Huma Bader Ul Ain, Bushra Niaz, Muhammad Afzaal, Ahmad Din, Hafiz Ansar Rasul SuleriaAbstractBackgroundCashew nut allergy is a significant tree nut allergy that is increasing gradually and becoming serious health issue these days. Allergens responsible for cashew nut allergy are highly potent and for some people, these reactions have the potential to be severe and even life-threatening (anaphylaxis). Increased consumption of cashew nuts and a change in eating and cooking may be responsible...
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Citrus Tachibana Leaf Extract Mitigates Symptoms of Food Allergy by Inhibiting Th2‐Associated Responses
The objective of this study was to determine whether Citrus tachibana (fruit body with peel, leaves, and branch) can protect against the development of food allergy and the mechanism behind it, and to identify the active compound(s) responsible. We found that C. tachibana leaf extract (CLE) mitigated ovalbumin (OVA)‐induced food allergy symptoms including increased rectal temperature, diarrhea, and anaphylaxis. This mitigation was likely due to CLE‐mediated decreases in cytokine release from T‐helper 2 cells (Th2 cells) in mesenteric lymph nodes. Moreover, higher levels of CLE attenuated systemic Th2 cell–mediated ...
Source: Journal of Food Science - April 26, 2016 Category: Food Science Authors: Min‐Yu Chung, Hee Soon Shin, Dae Woon Choi, Dong‐Hwa Shon Tags: H: Health, Nutrition & Food Source Type: research

Protective effect of Streptococcus thermophilus CCFM218 against house dust mite allergy in a mouse model
Publication date: April 2015 Source:Food Control, Volume 50 Author(s): Chunqing Ai , Qiuxiang Zhang , Chengcheng Ren , Gang Wang , Xiaoming Liu , Fengwei Tian , Jianxin Zhao , Hao Zhang , Yong Q. Chen , Wei Chen House dust mite allergy accounts for a majority of severe allergic asthma cases, and there is a need for new prevention and treatment strategies. Specific probiotics have shown beneficial effects in the treatment of allergic diseases, owning to their inherent immunomodulatory properties. To obtain new and effective anti-allergy probiotics, cytokine profiles of 25 lactic acid bacteria strains were measured by in ...
Source: Food Control - November 14, 2014 Category: Food Science Source Type: research

Application of in vitro and in vivo models in the study of food allergy
Publication date: Available online 24 October 2018Source: Food Science and Human WellnessAuthor(s): Jianjian Huang, Changjun Liu, Yanbo Wang, Chong Wang, Menghua Xie, Yi Qian, Linglin FuAbstractFood allergy is one of the most important food safety problems that has attracted increasing attention. The food allergy experimental models provide not only the accurate allergen detection and evaluation methods but also the powerful approaches for mechanism investigations. In this paper, we reviewed the common food allergy cell models including mast cell, basophil granulocyte and basophil, as well as the animal models of BALB/c mo...
Source: Food Science and Human Wellness - October 24, 2018 Category: Food Science Source Type: research

Camel Milk Cannot Prevent the Development of Cow's Milk Allergy —A Study in Brown Norway Rats
ConclusionsThis study suggests that due to lack of cross-tolerance camel milk cannot be used for CMA prevention.
Source: Molecular Nutrition and Food Research - December 6, 2022 Category: Food Science Authors: Natalia Zofia Maryniak, Mette Halkj ær Stage, Anne‐Sofie Ravn Ballegaard, Ana Isabel Sancho, Egon Bech Hansen, Katrine Lindholm Bøgh Tags: Research Article Source Type: research

A Survey of School Lunch Provision for Elementary School Students with Food Allergy in Seven Cities of Osaka Prefecture.
Authors: Kiyota K, Takemoto A, Okajima S, Morino S, Kakoi S, Sakuma J, Yoshimitsu M, Akutsu K, Kajimura K Abstract The number of students with food allergy is currently increasing. Moreover, the unintentional mixing or accidental ingestion of allergy-causing food materials in school lunches has attracted great attention. The aim of this study was to verify the current status of elementary school lunch provision for students with food allergy. We investigated the elementary school lunch services in seven cities in Osaka prefecture. The egg elimination diet was provided in five of the seven cities. In four of these f...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 20, 2015 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

Recent advancements in the therapeutics of food allergy.
Authors: Kumar S, Gupta K, Das M, Dwivedi PD Abstract Food allergy is a health complication induced by certain food in the susceptible individuals. Due to lack of permanent cure and the global prevalence, the preventive approach is highly required for food allergy. Recently published patents have shown significant improvements in the food allergy research. In this review, an attempt has been done to highlight the recently developed patents related to the detection of allergens in food mixture. Also, patents regarding treatment options like use of herbal therapy, antihistamines, pre-, pro and synbiotics, nanocarrier...
Source: Recent Patents on Food, Nutrition and Agriculture - November 20, 2015 Category: Food Science Tags: Recent Pat Food Nutr Agric Source Type: research

Is mealworm or shrimp allergy indicative for food allergy to insects?
Conclusion: Shrimp allergic patients are most likely at risk of food allergy to mealworm and other insects. Primary mealworm allergy does not mean subjects are likely to react to all insects.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - May 12, 2017 Category: Food Science Authors: Henrike CHP Broekman, Andr é C Knulst, Govardus Jong, Marco Gaspari, Constance F Hartog Jager, Geert F Houben, Kitty CM Verhoeckx Tags: Research Article Source Type: research

Advanced Proteomics and Systems Biology Applied to Study Food Allergy
Publication date: Available online 7 December 2017 Source:Current Opinion in Food Science Author(s): Mónica Carrera, Benito Cañas, José M. Gallardo Food allergy is considered to be the fourth most important public health problem by the World Health Organization (WHO). As a consequence, accurate, sensitive and fast detection methods for food allergy control and investigation are highly recommendable. In this work, we present a short overview of the applications of the Advanced Proteomics and Systems Biology approaches for the study and control of food allergy. For this purpose, two consecutive proteomics strategies (Dis...
Source: Current Opinion in Food Science - December 8, 2017 Category: Food Science Source Type: research

Advanced proteomics and systems biology applied to study food allergy
Publication date: August 2018Source: Current Opinion in Food Science, Volume 22Author(s): Mónica Carrera, Benito Cañas, José M GallardoFood allergy is considered to be the fourth most important public health problem by the World Health Organization (WHO). As a consequence, accurate, sensitive and fast detection methods for food allergy control and investigation are highly recommendable. In this work, we present a short overview of the applications of the Advanced Proteomics and Systems Biology approaches for the study and control of food allergy. For this purpose, two consecutive proteomics strategies (Discovery and Tar...
Source: Current Opinion in Food Science - July 5, 2018 Category: Food Science Source Type: research

Seafood allergy: occurrence, mechanisms and measures
Conclusions: Seafood allergy is a tightly regulated undesired process. To assess seafood allergen, novel detection measures with higher sensitivity and efficiency are necessary. To eliminate seafood allergen, physical food processing methods are powerful, especially, combined methods may offer better solutions. To better inform consumers about seafood allergen, labelling regulations should be harmonized worldwide.
Source: Trends in Food Science and Technology - March 23, 2019 Category: Food Science Source Type: research

Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin ‐Induced Food Allergy by Switching Antibody Isotypes Through the NF‐κB‐Dependent Immune Tolerance
ConclusionThis work indicated the ability of LcZ to alleviate TM ‐induced food allergy and demonstrated the involvement of the tolerogenic immune cells and NF‐κB signaling pathway, indicating LcZ to be a potential immunomodulator and immunotherapy assistor.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - April 2, 2020 Category: Food Science Authors: Linglin Fu, Menghua Xie, Chong Wang, Yi Qian, Jianjian Huang, Zhihong Sun, Heping Zhang, Yanbo Wang Tags: Research Article Source Type: research