Managing Allergens in Food

Contents......Page 6
Contributor contact details......Page 12
Preface......Page 18
Part I What are food allergens and allergies?......Page 20
1.1 Introduction: key definitions......Page 22
1.2 Offending foods......Page 23
1.3 Clinical manifestations......Page 25
1.4 Clinical diagnosis of food allergy......Page 27
1.5 Management of food allergy......Page 33
1.7 Future trends......Page 38
1.9 References......Page 40
2.1 Introduction......Page 48
2.2 The physiological immune response......Page 49
2.3 Types of allergic reactions......Page 50
2.4 Oral tolerance......Page 52
2.5 The role of the gut immune system in food allergic reactions......Page 54
2.6 Crossing the barrier......Page 56
2.7 Altered immunoregulation in allergy......Page 58
2.10 References......Page 61
3.1 Introduction......Page 66
3.2 Approaches to study quality of life......Page 69
3.3 Current knowledge regarding food allergy and quality of life......Page 73
3.4 Future priorities for research......Page 76
3.5 References......Page 78
4.1 Introduction......Page 81
4.2 The major plant and animal food allergen protein families......Page 82
4.3 Cross-reactivity within protein families......Page 87
4.4 Protein structure and allergenic potential of proteins......Page 89
4.5 Structural approaches to reducing allergenic potential of foods......Page 94
4.6 Conclusions......Page 96
4.8 References......Page 97
5.1 Introduction......Page 102
5.2 Analysing cross-reactivity......Page 104
5.3 Applications: anticipating risks from cross-reactivity......Page 105
5.4 Future trends......Page 106
5.6 References......Page 107
6.1 Introduction......Page 110
6.2 Infection and allergy......Page 114
6.3 Intestinal microbiota in allergic infants......Page 118
6.5 Future trends......Page 122
6.6 Sources of further information and advice......Page 125
6.7 References......Page 126
Part II Allergens in foods - from raw to processed foods......Page 134
7.1 Introduction......Page 136
7.2 Effects of food processing on allergen structure and interactions between food components......Page 138
7.3 Processing-induced covalent modification of proteins......Page 145
7.5 Acknowledgements......Page 149
7.6 References......Page 150
8.1 Introduction......Page 153
8.2 Apple as a model......Page 155
8.3 Techniques for detecting and measuring allergen levels......Page 156
8.4 Identification of cultivars low in allergenicity......Page 159
8.5 Post-harvest treatments and allergen levels......Page 161
8.7 Sources of further information and advice......Page 162
8.9 References......Page 163
9.1 Introduction......Page 166
9.2 Manipulation of gene expression in crop plants......Page 167
9.3 The application of GM technology to allergen removal......Page 170
9.4 Why has GM technology not been adopted for commercial production?......Page 172
9.5 Acknowledgements......Page 173
9.6 References......Page 174
10.1 Cow's milk proteins......Page 178
10.2 Factors affecting cow's milk allergenicity......Page 182
10.3 Milk products......Page 186
10.5 References......Page 189
11.2 Egg white......Page 197
11.3 Egg yolk......Page 199
11.4 Bird-egg syndrome......Page 200
11.5 Cross-reactivity......Page 201
11.6 Factors affecting allergenicity......Page 202
11.8 References......Page 205
12.1 Introduction......Page 209
12.2 Examples of the impact of traditional processing on allergenicity......Page 210
12.3 Options for novel processing technology to reduce......Page 212
12.4 The need for standardisation of an assessment system to evaluate processing effects......Page 217
12.6 References......Page 219
Part III Assessing allergenic risks and practical management of allergens in food......Page 224
13.1 Introduction......Page 226
13.2 Allergenic foods vs. allergens in foods......Page 228
13.3 Effects of processing and digestion on the structure of the allergens and on allergenicity......Page 230
13.4 Factors influencing the development of allergic reactions......Page 232
13.5 Measures of allergenicity (in vitro and in vivo tests)......Page 233
13.6 Assessing individual thresholds......Page 236
13.7 From individual thresholds to regulatory thresholds......Page 239
13.8 Post-market monitoring as an additional step to increase the likelihood of low/non-allergenicity of (novel) foods......Page 241
13.9 Conclusion......Page 243
13.10 References......Page 244
14.1 Introduction......Page 247
14.2 Methods for analysing allergenic proteins......Page 250
14.3 Methods for detecting food allergens......Page 255
14.4 Developing new rapid tests: dipsticks and biosensors......Page 261
14.6 Sources of further information and advice......Page 263
14.7 References......Page 264
15.1 Introduction......Page 270
15.2 Qualitative considerations - should the protein in question be considered an allergen?......Page 271
15.3 Quantitative considerations - is the protein in question present in concentrations that may elicit symptoms in sensitised......Page 274
15.4 Case studies relating to fish allergy......Page 275
15.6 References......Page 278
16.1 Introduction......Page 281
16.2 Principles......Page 282
16.3 Objectives......Page 284
16.4 Issues associated with allergen management......Page 289
16.5 Application......Page 291
16.6 Future trends......Page 296
16.8 References......Page 297
17.1 Introduction: effective communication about food allergy......Page 299
17.3 Communication with food allergic patients......Page 300
17.4 Communication with the population in general......Page 303
17.6 Communication with food authorities......Page 304
17.7 Communication with food retailers......Page 305
17.9 Conclusions......Page 306
17.12 Acknowledgements......Page 307
17.13 References......Page 308
18.1 Introduction......Page 310
18.2 Key factors determining consumer acceptance of new technologies......Page 312
18.3 Strategies to improve acceptance of new technologies to manipulate allergens in food......Page 317
18.4 Future trends......Page 322
18.7 References......Page 324
Index......Page 328