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Food allergy and prevention식품 알레르기와 예방

Other Titles
식품 알레르기와 예방
Authors
성미경이은주
Issue Date
Aug-2006
Publisher
숙명여자대학교 건강·생활과학연구소
Citation
생활과학연구지, v.22, pp 63 - 73
Journal Title
생활과학연구지
Volume
22
Start Page
63
End Page
73
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/17617
ISSN
1225-5920
Abstract
Food allergy, defined as an adverse immune response to food proteins is increasing in westernized countries. Food-induced allergic disorders result from immunologic pathways that include activation of effector cells through food-specific IgE antibodies, cell-mediated reactions resulting in substances or chronic inflammation, or combined pathway. Many food allergens have been characterized at a molecular level, which has increased our understanding of the immunopathogenesis of food allergy and might soon lead to novel diagnostic and therapeutic approaches. Intestine barrier as entry of allergen includes many immune cells such as B cells, T cells and mast cells, which enhance allergic inflammatory responses. In recent, dietary intervention for the prevention and therapy of allergy is an emerging field where initial findings from animal studies are now being validated in human trials. Approximately 20% of the population alters their diet for a perceived adverse reaction to food, the cause of which might include a verifiable adverse immune response to a food protein(eg, food allergy), a host-specific metabolic disorder(eg, lactose intolerance), a response to a pharmacologically active(eg, caffeine) or toxic(eg, food poisoning) food component, or nonreproducible adverse reactions, such as food aversions. The most recent epidemiologic evidence suggests that it effects up to 8% of children less than 3 years of age and about 4% of the US population(Sampson. 2005). So far there is no satisfactory treatment for food allergy. Several clinical medicines prescribed for allergy symptoms, such as corticosteroids, epinephrine, histamine antagonists, and leukotriene synthesis inhibitors, interfere with some steps and lead to the attenuation of the allergic symptoms(Akiyama, Sato et al. 2005). However, the effects of these medicines are often short-lived to reduce the allergic responses and induce some side effects. The only proven solution to food allergy is educating patients to avoid all possible sources of the offending food allergens(Sampson 1999). Food is frequently a perpetrator of allergy but, in turn, modified food and selected food ingredients can become valuable intervention tools in the fight against food allergy. In this review, we will demonstrate understanding of the immuno- pathogenesis of food allergy and the recent therapeutic approaches.
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생활과학대학 (식품영양학과)
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