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Total 886 results found since Jan 2013.
Food and food products associated with food allergy and food intolerance - An overview
Publication date: Available online 15 October 2020Source: Food Research InternationalAuthor(s): Janani Muthukumar, Pavidharshini Selvasekaran, Monica Lokanadham, Ramalingam Chidambaram
Source: Food Research International - October 24, 2020 Category: Food Science Source Type: research
Food allergy to shrimps and fish in patients suffering from atopic dermatitis, the results of ISAC Multiplex examination
Volume 31, Issue 1, December 2020, Page 1061-1078 .
Source: Food and Agricultural Immunology - October 19, 2020 Category: Food Science Authors: J. Čelakovská J. Buka č R. Va ňková J. Krejsek C. Andr ýs I. Krcmova Source Type: research
Identification and Characterization of IgE ‐reactive Proteins and a New Allergen (Cic a 1.01) from Chickpea (Cicer arietinum)
ConclusionSeveral IgE ‐reactive chickpea allergens were identified. For the first time a yet not classified DC‐8 protein was characterized as minor allergen (Cic a 1). Finally, our data suggest a potential risk for peanut allergic patients by IgE cross‐reactivity with homologous chickpea proteins.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - August 31, 2020 Category: Food Science Authors: Andrea Wangorsch,
Anuja Kulkarni,
Annette Jamin,
Jelena Spiric,
Julia Br äcker,
Jens Brockmeyer,
Vera Mahler,
Natalia Blanca‐López,
Marta Ferrer,
Miguel Blanca,
Maria Torres,
Paqui Gomez,
Joan Bartra,
Alba García‐Moral,
María J. Goik Tags: Research Article Source Type: research
Are current analytical methods suitable to verify VITAL ® 2.0/3.0 Allergen Reference doses for EU Allergens in Foods?
Are current analytical methods suitable to verify VITAL® 2.0/3.0 Allergen Reference doses for EU Allergens in Foods?
Food Chem Toxicol. 2020 Aug 28;:111709
Authors: Holzhauser T, Johnson P, Hindley JP, O'Connor G, Chan CH, Costa J, Fæste CK, Hirst BJ, Lambertini F, Miani M, Robert MC, Röder M, Ronsmans S, Bugyi Z, Tömösközi S, Flanagan SD
Abstract
Food allergy affects up to 6% of Europeans. Allergen identification is important for the risk assessment and management of the inadvertent presence of allergens in foods. The VITAL® initiative for voluntary incidental trace allergen labeling suggests ...
Source: Food and Chemical Toxicology - August 27, 2020 Category: Food Science Authors: Holzhauser T, Johnson P, Hindley JP, O'Connor G, Chan CH, Costa J, Fæste CK, Hirst BJ, Lambertini F, Miani M, Robert MC, Röder M, Ronsmans S, Bugyi Z, Tömösközi S, Flanagan SD Tags: Food Chem Toxicol Source Type: research
Certified Food Dyes in Over the Counter Medicines and Supplements Marketed for Children and Pregnant Women.
Abstract
Food, Drug, & Cosmetic (FD&C) dyes are synthetic color additives used in food, prescription drugs and over-the-counter medicines (OTCs). Consumption of FD&C dyes is associated with hyperactive behavior in some children. The amount of dye used in commercial products is proprietary, making it difficult to assess dietary intake and determine exposure in children. To date, no studies have examined FD&C dyes in OTCs or vitamins in the United States. To address this, FD&C Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, and Blue No. 2 levels were measured in prenatal vitamin tablets, chil...
Source: Food and Chemical Toxicology - June 25, 2020 Category: Food Science Authors: Lehmkuhler AL, Miller MD, Bradman A, Castroina R, Mitchell AE Tags: Food Chem Toxicol Source Type: research
Front Cover: Lactobacillus Casei Zhang Alleviates Shrimp Tropomyosin ‐Induced Food Allergy by Switching Antibody Isotypes through the NF‐κB‐Dependent Immune Tolerance
Mol. Nutr. Food Res. 2020,64,https://doi.org/10.1002/mnfr.2019004961900496DOI:10.1002/mnfr.201900496By using a mouse model, Yanbo Wang and co ‐workers demonstrate that probioticLactobacillus casei Zhang (LcZ) alleviates shrimp tropomyosin ‐induced food allergy via maintaining epithelia stability and immune cell homeostasis, which was mediated by NF‐κB signaling. The study, described in articlehttps://doi.org/10.1002/mnfr.2019004961900496, suggests LcZ to be a promising immunomodulator and immunotherapy assistor, especially for food allergy.
Source: Molecular Nutrition and Food Research - May 19, 2020 Category: Food Science Authors: Linglin Fu,
Menghua Xie,
Chong Wang,
Yi Qian,
Jianjian Huang,
Zhihong Sun,
Heping Zhang,
Yanbo Wang Tags: Front Cover 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
Updated population minimal eliciting dose distributions for use in risk assessment of 14 priority food allergens.
Abstract
Food allergy and allergen management are important global public health issues. In 2011, the first iteration of our allergen threshold database (ATDB) was established based on individual NOAELs and LOAELs from oral food challenge in roughly 1750 allergic individuals. Population minimal eliciting dose (EDp) distributions based on this dataset were published for 11 allergenic foods in 2014. Systematic data collection has continued (2011-2018) and the dataset now contains over 3400 data points. The current study provides new and updated EDp values for 14 allergenic foods and incorporates a newly developed St...
Source: Food and Chemical Toxicology - March 12, 2020 Category: Food Science Authors: Remington BC, Westerhout J, Meima MY, Blom WM, Kruizinga AG, Wheeler MW, Taylor SL, Houben GF, Baumert JL 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
Health Issues and Technological Aspects of Plant-based Alternative Milk
Publication date: Available online 7 January 2020Source: Food Research InternationalAuthor(s): Aline R.A. Silva, Marselle M.N. Silva, Bernardo D. RibeiroAbstractA growing number of consumers opt for plant-based milk substitutes for medical reasons, like cow’s milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant-based milk substitutes, or plant extracts, are water-soluble extracts of legumes, oilseeds, cereals or pseudocereals that resemble bovine milk in appearance. It is produced by reducing the size of the raw material, extracted in water and subsequently homogenized, being an alternat...
Source: Food Research International - January 8, 2020 Category: Food Science Source Type: research
Health Aspects of Peanuts as an Outcome of Its Chemical Composition
Publication date: Available online 27 December 2019Source: Food Science and Human WellnessAuthor(s): Rabiatu Bonku, Jianmei YuAbstractPeanut is an energy dense food item and it contains a substantial amount of fat, proteins, carbohydrate, both fat soluble and water soluble vitamins, minerals and phytochemicals. Peanuts are consumed worldwide due to its high nutritional value and pleasant or unique flavor after roasting or boiling. The lipid, protein and carbohydrate not only provide energy, but also provide essential nutrients for normal body functions such as body fat and muscle buildup. Vitamins are needed for normal cel...
Source: Food Science and Human Wellness - December 29, 2019 Category: Food Science Source Type: research
Food allergomics based on high-throughput and bioinformatics technologies
Publication date: Available online 24 December 2019Source: Food Research InternationalAuthor(s): Chong Wang, Yanbo Wang, Guangming Liu, Linglin FuAbstractFood allergy is a serious food safety problem worldwide, and the investigation of food allergens is the foundation of preventing and treating them, but relevant knowledge is far from sufficient. With the advent of the “big data era”, it has been possible to investigate food allergens by high-throughput methods, proposing the concept of allergomics. Allergomics is the discipline studying the repertoire of allergens, which has relatively higher throughput and is faster ...
Source: Food Research International - December 24, 2019 Category: Food Science Source Type: research
A novel catalytic material for hydrolyzing cow’s milk allergenic proteins: Papain-Cu3(PO4)2·3H2O-magnetic nanoflowers
Publication date: 1 May 2020Source: Food Chemistry, Volume 311Author(s): Nuan Feng, Haiyang Zhang, Yao Li, Yangkaixi Liu, Longquan Xu, Yi Wang, Xu Fei, Jing TianAbstractMilk allergenic proteins are the main reason of cow’s milk allergy. The most common method for removing milk allergenic proteins is enzymatic hydrolysis. However, the direct application of protease to hydrolyze allergens will lead to the introduction of new allergenic proteins. An ideal strategy for removing milk allergenic proteins without introducing new allergenic proteins is immobilization of protease. Herein, we established a simple method to synthes...
Source: Food Chemistry - December 22, 2019 Category: Food Science Source Type: research
Gap analysis of nickel bioaccessibility and bioavailability in different food matrices and its impact on the nickel exposure assessment
Publication date: Available online 2 December 2019Source: Food Research InternationalAuthor(s): Mehrnoosh Babaahmadifooladi, Liesbeth Jacxsens, Tom Van De Wiele, Gijs Du LaingAbstractThe metal nickel is well known to cause nickel allergy in sensitive humans by prolonged dermal contact to materials releasing (high) amounts of nickel. Oral nickel exposure via water and food intake is of potential concern. Nickel is essential to plants and animals and can be naturally found in food products or contamination may occur across the agro-food chain. This gap analysis is an evaluation of nickel as a potential food safety hazard cau...
Source: Food Research International - December 4, 2019 Category: Food Science Source Type: research
ASAP Development of Rice-Seed-Based Oral Allergy Vaccines Containing Hypoallergenic Japanese Cedar Pollen Allergen Derivatives for Immunotherapy
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b05421
Source: Journal of Agricultural and Food Chemistry - November 14, 2019 Category: Food Science Authors: Fumio Takaiwa* †, Lijun Yang†, Hidenori Takagi†, Nobuyuki Maruyama‡, Yuhya Wakasa†, Kenjiro Ozawa†, and Takachika Hiroi§ Source Type: research
