Allergens in food products
Journal Title: Бюллетень науки и практики - Year 2018, Vol 4, Issue 12
Abstract
This paper presents a systematization of available data on food allergies, products and substances that are the causes of their occurrence. As shown by numerous studies, the number of manifestations of allergic diseases and reactions of the human body to various stimuli in the world is constantly increasing. The most common manifestation of this disease is food Allergy. Especially acute is the problem of increasing the number of cases of food Allergy in children. It is the high rate of growth in the number of cases of allergic reactions that gives rise to the transfer of this problem to one of the priorities in the field of health care. The classification of food allergens according to the technical regulations of the customs Union TR CU 022/2011 Food products in terms of its labelling. According to the document, 15 types of food ingredients because allergic reactions were identified. It is noted that all components of food products, the use of which may cause allergic reactions, or they are contraindicated in some diseases, are mandatory specified in the product. And the number of them does not matter. For each classification group, the article considers allergen substances present in these products. Given the types of allergens: exoallergens entering the human body from the environment, and endoallergens produced in the human body as a result of various chemical and biochemical reactions. The names of some substances in the composition of these products that cause allergic reactions are given. For example, in peanuts and products thereof, allergens are proteins Ara h 1–11, the main allergens of them are Ara h 2 and Ara h 6. The first is a glycoprotein that reduces the activity of trypsin, and the second protein causes the release of histamine, which leads to an allergic reaction. The main mustard allergens are Sin a 1-albumin inhibitor, amylase, and white mustard allergens are proteins Sin a 2, Sin a 3, Sin a 4. The measures to avoid or minimize food allergy are given.
Authors and Affiliations
Lidia Berketova, Evgeniya Khristinina
Keywords
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- EP ID EP497454
- DOI 10.5281/zenodo.2256763
- Views 112
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