Allergenic foods

Abstract

Carrageenans are sulfated linear polysaccharides of D-galactose and 3,6-anhydro-D-galactose extracted from red seaweeds. They have been used by the food industry for their gelling, thickening, and stabilizing properties, and more recently by the meat industry for reduced fat products. Meat is a complex system of muscle tissue, connective tissue, fat, and water; during processing, numerous interactions occur among all these components. These interactions are responsible for the functional properties of the meat system. In meat products, carrageenans contribute to gel formation and water retention. Their addition is of special interest in low-fat meat products because fat reduction often leads to unacceptable, tough textures. When carrageenans are incorporated in these formulations, they improve the textural characteristics of the product by decreasing toughness and increasing juiciness. Although carrageenan interactions with milk proteins have been studied extensively, the mechanism by which carrageenans interact with meat proteins and the other meat components is not fully understood.

Structure of the Major Peanut Allergen Ara h 1 May Protect IgE-Binding Epitopes from Degradation

“…There has been an increase in the observed incidence of peanut allergies in children over the last 10 years. This is thought to be due to the increased popularity and use of peanut products by the population in the last decade and the introduction of peanut products to children's diets at an early age (2)(3)(4)(5). Thus, it is increasingly common for the public to be exposed to an abundantly utilized and often disguised food such as peanuts.…”

Specific Detection of Soybean Residues in Processed Foods by the Polymerase Chain Reaction

“…4,5) In 1999, the Joint FAO/WHO Codex Alimentary Commission agreed to label eight kinds of food which contain ingredients known to be allergens, including soybeans. 6,7) In Japan, the Ministry of Health, Labor and Welfare has enforced a labeling system for allergenic food material since April 2002.…”

Animal Models of Allergic Diseases

“…In children, the most common foods able to trigger an immunological response include, but are not limited to, cow's milk, hen's egg, peanut, soybeans, wheat, fish, and tree nuts. Whereas, in adults, the most common food allergies are due to ingestion of peanuts, tree nuts, fish, and shellfish [99][100][101]. In people, most commonly food allergy started in the first 3 years of life; however, several studies have shown that most allergies that begin early in life (e.g., milk, egg, soy, and wheat) are generally outgrown.…”