Components of food that may cause adverse reactions - Allergenic proteins

17 important questions on Components of food that may cause adverse reactions - Allergenic proteins

Which food has the allergen source Glycine max?

Soy (soybean)

What is the family name soy and peanut both belong to?

Leguminosea

Is an anaphylactic shock common in soy?

No
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Which dose of peanuts can already provoke symptoms? And which dose can cause systemic reaction?

100 ug of protein provokes symptoms, 5 mg can be sufficient to cause systemic reaction.

Mention some tree nuts:

  • Walnut
  • Chestnut
  • Hazelnut
  • Brazil nut
  • Cashew

What are the allergens in shrimp?

Tropomyosin, Pen a 1, Met e 1

Does cooking shrimp inactivate allergens?

No

Which allergen is present in molluscs (shellfish) like mussels and snails?

Tropomyosin

Is there cross-reactivity between fish, molluscs and crustaceans?

No

Which allergens are present in meat?

In beef and pork, serum albumins and gamma-globulins.

What is the prevalence of allergy against egg proteins in children?

1.3%

Which allergens are present in egg?

  • Egg white; ovalbumin (64%) and ovomucoid (9%). Lysozyme (3.5%) is also a reported allergen (Gal d4).
  • Egg yolk: alpha-livetin (blood of hen)

Is ovalbumin heat stable?

No

What is the egg-bird syndrome?

An allergy to both chicken and egg, probably by the protein in egg yolk (alpha-livetin).

Are egg proteins heat stable?

Yes, as a consequence their allergenic nature is lost during cooking.
Ovomucoid is heat stable, a reaction will always occur.

The main proteins of milk can be split into 3 groups:

  • Caseins
  • Whey proteins
  • Serum proteins

Does heating milk reduce the allergenicity?

It reduces the allergenicity somewhat, but not remove its allergenic properties. Removal of allergenicity requires extensive hydrolysis.

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