The Prevalence and Natural History of Food Allergy

Kattan, Jacob D.

doi:10.1007/s11882-016-0627-4

Cited by 40 publications

(36 citation statements)

References 59 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A recent study that surveyed over 38,000 children [1] has estimated the prevalence of food allergy in children to be about 8%, which is higher than previously reported [2]. It is not just an issue of increasing number of children with food allergy but also that children are taking a longer time to outgrow their allergies than was previously thought [3]. The natural history of food allergy in children varies between different allergens with high percentage of children outgrowing milk and egg allergy but much fewer percentage outgrowing peanut and tree nut allergy [3].…”

Section: Introductionmentioning

confidence: 99%

“…It is not just an issue of increasing number of children with food allergy but also that children are taking a longer time to outgrow their allergies than was previously thought [3]. The natural history of food allergy in children varies between different allergens with high percentage of children outgrowing milk and egg allergy but much fewer percentage outgrowing peanut and tree nut allergy [3]. This finding was the driving force behind efforts to try to find novel treatments for food allergy other than avoidance that have always been, and still are, the standard of care.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Emerging Approaches to Food Desensitization in Children

Hamad

Burks

2017

Curr Allergy Asthma Rep

View full text Add to dashboard Cite

Recent advancements in epicutaneous, sublingual, and oral immunotherapy for food allergy in the future may offer children with food allergy and their families a viable option to reduce risk or severity of anaphylaxis with phase III trials ongoing for two of these treatment modalities. Food allergy prevalence in children is estimated to be up to 8%. These children are at risk of significant allergic reactions and anaphylaxis. Food avoidance and use of antihistamines or epinephrine has been the standard of care for these patients. This approach also has a significant socioeconomic effects on patients and their families. Recent advancements in understanding food allergy have allowed for exploring new methods of treatment. There is an increasing interest in oral immunotherapy, epicutaneous immunotherapy, or sublingual immunotherapy for food allergy. There have been also innovative approaches to immunotherapy by modification of food allergens (to make them less allergenic while maintain their immunogenicity) or adding adjunctive treatments (probiotics, anti-IgE, etc.) to increase efficacy or safety.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Emerging Approaches to Food Desensitization in Children

Hamad

Burks

2017

Curr Allergy Asthma Rep

View full text Add to dashboard Cite

show abstract

“…Egg allergy is a common food allergy affecting at least 0.5 to 2.5% of infants and children (Kattan, 2016; Rona et al., 2007). The majority of relevant egg allergens have been recognized in egg white, namely, ovomucoid (OVM, Gal d 1), ovalbumin (OVA, Gal d 2), ovotransferrin (OVT, Gal d 3), and lysozyme (Lys, Gal d 4), whereas two egg yolk allergens, namely, a‐livetin (Gal d 5) and yolk glycoprotein 42 (YGP42, Gal d 6), are involved in bird‐egg syndrome (Chang, Lahti, Tanaka, & Nickerson, 2018).…”

Section: Introductionmentioning

confidence: 99%

Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard

Tong

Xiong

Gao

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

To investigate the influence of heat treatment and egg matrix on egg custard (EC) proteins, 12 different kinds of ECs with different egg/water ratios (1:1, 1:1.5, 1:2, or 1:3, v/v) and different heating temperatures (80, 90, or 100 °C) and times (10, 15, or 20 min) were prepared and evaluated for the digestibility, structure, eliciting capacity and sensitizing capacity using SDS‐PAGE, fluorescence spectra, ELISA, and a BALB/c mouse model, respectively. The physicochemical properties of EC proteins were significantly affected by heat treatment and egg matrix, which showed the increased digestibility and partially unfolded structure. The eliciting capacity of EC evaluated by IgE binding to sera from egg‐allergic patients was reduced after heat treatment, and the EC made by heating at 100 °C for 20 min with a whole egg/water ratio of 1:2 (v/v) was the weakest. The sensitizing capacity of EC was also reduced in the BALB/c mouse model, which showed the significantly decreased levels of specific IgE, IgG, IgG1 and IgG2a, mMCP‐1 and histamine in the mouse sera, as well as cytokine secretions of IL‐4, IL‐5, and IL‐13, compared with the raw egg (RE) group. Results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins. Practical Application Egg custard (EC) is one kind of savory food suitable for all ages, and is also a traditional supplementary food for infants and young children in China. However, limited information is available on the allergenicity of egg custard. In this work, we evaluated how the structure, digestibility, and allergenic potential of egg allergens in EC were altered by the degree of thermal treatment and egg matrix, and elucidated the links between the physicochemical properties and allergenic potential of EC affected by heat treatment and egg matrix. Our results demonstrate that heat treatment and egg matrix significantly reduced the eliciting and sensitizing capacity of EC by changing the tertiary structure and increasing the digestibility of EC proteins.

show abstract

“…The increasing prevalence of allergic diseases is an alarming issue throughout the world and food allergens are the major contributors in promoting allergic manifestations including gastrointestinal disorders [1–4] The prevalence of food allergy has been estimated about 3–8% and it significantly affects the quality of life in susceptible individuals [5]. Food allergy can be defined as a provocation of adverse allergic reaction to innocuous dietary antigens due to an overreaction of the immune system against these dietary antigens.…”

Section: Introductionmentioning

confidence: 99%

Food-Induced Acute Pancreatitis

et al. 2017

View full text Add to dashboard Cite

Food allergy, a commonly increasing problem worldwide, defined as an adverse immune response to food. A variety of immune-related effector cells such as mast cells, eosinophils, neutrophils, and T cells are involved in food-related allergic responses categorized as IgE-mediated, non-IgE mediated, and mixed (IgE and non-IgE) depending upon underlying immunological mechanisms. The dietary antigens mainly target the gastrointestinal tract including pancreas that gets inflamed due to food allergy and leads acute pancreatitis. Reports indicate several food proteins induce pancreatitis; however, detailed underlying mechanism of food-induced pancreatitis is unexplored. The aim of the review is to understand and update the current scenario of food-induced pancreatitis. A comprehensive literature search of relevant research articles has been performed through PubMed and articles were chosen based on their relevance to food allergen mediated pancreatitis. Several cases in the literature indicating that acute pancreatitis has been provoked after the consumption of mustard, milk, egg, banana, fish, and kiwi fruits. Food-induced pancreatitis is an ignored and unexplored area of research. The review highlights the significance of food in the development of pancreatitis and draws the attention of physicians and scientists to consider food allergies as a possible cause for initiation of pancreatitis pathogenesis.

show abstract

The Prevalence and Natural History of Food Allergy

Cited by 40 publications

References 59 publications

Emerging Approaches to Food Desensitization in Children

Emerging Approaches to Food Desensitization in Children

Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard

Food-Induced Acute Pancreatitis

Contact Info

Product

Resources

About