The Progress of Food Allergy Concept, Classifications and Diagnosis
International Journal of Nutrition and Food Sciences
Volume 5, Issue 4, July 2016, Pages: 234-240
Received: May 9, 2016; Accepted: May 21, 2016; Published: Jun. 4, 2016
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Authors
Kamal-Alahmad, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, Jiangsu, China; Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria
Sameh A. Korma, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; State Key Laboratory of Food Science and Technology, Synergetic Innovation Centers of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
Tao Zhang, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; State Key Laboratory of Food Science and Technology, Synergetic Innovation Centers of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Jinfang Zhang, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; State Key Laboratory of Food Science and Technology, Synergetic Innovation Centers of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Abstract
Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy.
Keywords
Allergy, IgE, Diagnosis, Application in Food Industries
To cite this article
Kamal-Alahmad, Sameh A. Korma, Tao Zhang, Jinfang Zhang, The Progress of Food Allergy Concept, Classifications and Diagnosis, International Journal of Nutrition and Food Sciences. Vol. 5, No. 4, 2016, pp. 234-240. doi: 10.11648/j.ijnfs.20160504.11
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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