Reducing The Immunological Reactivity Of Food Allergens By Enzymatic Hydrolysis

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Reducing the Immunological Reactivity of Food Allergens by Enzymatic Hydrolysis/ Impact of Enzymatic Hydrolysis on the Allergenic Potential of Foods Introduction (Can contribute - depending on the requirement)
Food allergy represents an abnormal, immune-mediated hypersensitivity to certain foods resulting in the onset of instant or delayed adverse health effects in sensitized individuals. In developed countries, around 5% and 3 – 8% of young children and adults respectively have food allergy (Vanga et al., 2015;..). In addition, recent reports from developed and developing countries seems to indicate that the prevalence of food allergy is on an alarming the rise (). More than 170 foods have been identified to have the capacity to elicit immune-mediated reactions. However, only a subset of these foods are known to be responsible for most of the reported cases of allergic reactions (). Observation of the main allergenic foods from different parts of the world showed that one food may be a significant contributor to allergic reaction in one region while its contribution to the prevalence of food allergy may be minimal in another region. Nevertheless, major allergenic foods can be categorized as seafood, peanut and tree nuts, cereals and pseudocereals, dairy, egg, legumes, fruits and some oil seeds.
The consumption of foods mentioned above by a sensitive patients can result in symptoms that may range from mild nausea, vomiting and itchy skin to severe

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