Food allergens
12 important questions on Food allergens
What is celiac disease?
Protein called gliadin.
HLA DQ2/DQ8 present to an antigen presenting Tell which causes response and deformity or changes of epithelial tissue.
Is celiac disease an allergy?
Is lactose intolerance an allergy?
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Can biological amines be an allergy?
Can be found in for example strawberries, tryptophan can be present in fermented products like, cheeses, wine, chocolate, fish, sauerkraut.
DAOD amino oxidase not very present for breakdown, but no involvement of immune system.
Clinical symptoms of allergen exposure?
Gut - food allergy, vomiting, cramps
nose - rhinitis, runny nose, hay fever
lungs - astmha
Difference between hyper- and hypo-allergenic proteins?
Hypo rarely
In the immune system distinction between innate immunity and adaptive immunity, what's the difference?
Adaptive: learns from exposure, is slow (days), very specific, and memorizes "the detectives"
Difference sensitisation and elicitation?
IgE cross reactivity.
What instruments can be used by food scientists for detection of allergens/allergies?
very sensitive, drawback only says something about presence, not if still can cause reaction
molecular-biological - PCR
sensitive, but measures not proteins
Antibody-binding - IgG, IgE
IgG - physical presnet not allergenicity
IgE less sensitive, sera difficult to obtain, variable compositions
ethical hurdles, medical supervision
What instruments can be use by doctors for diagnosis?
golden standard, costly, burdensome, and no info at protein level
- skin prick test
meausres sensitisation, no 1:1 relation with clinical reactions
-antibody binding IgE
meausres sensitisation, no 1:1 relation with clinical reactions
What is a novel food?
The question on the page originate from the summary of the following study material:
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