Identificação de proteínas IgE- reativas do camarão sete-barbas (Xiphopenaeus kroyeri)

Abstract

Dedico essa dissertação a minha mãe pelo incentivo e apoio incondicional em todas as minhas escolhas e por sempre acreditar em mim mesmo quando nem eu mesma acreditei sem ela nenhuma conquista valeria a pena. AGRADECIMENTOS Normalização adotadaEsta dissertação está de acordo com as seguintes normas, em vigor no momento desta publicação:Referências: adaptado de "International Committee

Seafood allergy: main challenges in their diet and solutions developed by students of the nutrition and gastronomy course

“…Clinical manifestations of anaphylaxis can be mild, moderate or severe, with the potential to be fatal. 4 The allergens that cause food allergy are usually glycoproteins that are relatively resistant to digestion and the cooking process. The most common foods are: milk, eggs, wheat, nuts, peanuts, fish, seafood and seeds.…”

“…The most common foods are: milk, eggs, wheat, nuts, peanuts, fish, seafood and seeds. [1][2][3][4][5] To present an allergic reaction, the individual must have had some contact with the food previously, which leads to sensitization (formation of antibodies without a clinical reaction). In certain situations this contact does not happen through ingestion.…”

“…Therefore, it is extremely important to ensure that nutrient intake is not compromised, ensuring the consumption of nutritionally equivalent foods. [2][3][4][5][6][7][8][9][10] As a result of these assumptions, the objective of this research, through the extension project, is to identify the challenges exposed in the diet of those allergic to seafood and formulate solutions for this population based on nutritionally substitute foods.…”