Food allergy and its relevance to industrial food proteins.
Food allergies can be defined as IgE-mediated hypersensitivity reactions and are quite distinct from food intolerances, such as Coeliac disease, with symptoms usually appearing within a matter of minutes of exposure. Around 1-2% of adults and up to 5-7% of children suffer from some type of food allergy with foods such as peanuts, tree nuts, wheat and soy, cow's milk, egg, fish and shellfish being responsible for the majority of reactions. The macromolecules recognised by IgE (generally proteinaceous in nature) are termed allergens. A brief description of the allergenic components present in the major allergenic foods is given followed by a short discussion regarding their importance in industrial proteins in the light of recent food labelling legislation for allergens.
Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK. Clare.mills@bbsrc.ac.uk
E N C
EN
Mills
H
H
Breiteneder
D000485:Allergens / Q000009:adverse effects* / Q000276:immunology*; D000818:Animals; D004531:Eggs / Q000009:adverse effects; D005502:Food / Q000009:adverse effects*; D005512:Food Hypersensitivity / Q000209:etiology* / Q000276:immunology*; D019649:Food Industry / Q000379:methods*; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology*; D008892:Milk / Q000009:adverse effects; D010940:Plant Proteins / Q000009:adverse effects / Q000276:immunology; D010945:Plants, Edible / Q000009:adverse effects*; D017747:Seafood / Q000009:adverse effects
D000485:Allergens; D010940:Plant Proteins; D007073:Immunoglobulin E