ภูมิแพ้อาหาร คือ?

อาการของการเป็นภูมิแพ้อาหารเป็นได้ทุกระบบของร่างกาย จากข้อมูลที่พบบ่อยคือ อาการทางระบบทางเดินอาหาร (เมื่อแพ้อาหารจะมีอาการคันปาก อาเจียน ปวดท้อง ท้องเสีย) อาการทางผิวหนัง (เมื่อแพ้อาหารจะมีอาการผื่นคัน ลมพิษ) และอาการทางระบบหายใจ (เมื่อแพ้อาหารจะมีอาการจาม น้ำมูก ไอ หอบ แน่นหน้าอก) ในบางรายอาการแพ้อาจรุนแรงถึงขั้นเสียชีวิตได้.

+Read More
Food Allergy?

As with any allergy, a food allergy develops when the immune system attacks a normally harmless substance and creates specific antibodies for this substance. From this point on, whenever the food allergy sufferer eats the food to which they're allergic, the antibodies respond by releasing histamine, which causes allergic symptoms to appear.

+Read More

FOOD ALLERGIES AND INTOLERANCES

A food sensitivity is an adverse reaction to a food that other people can safely eat, and includes food allergies, food intolerances, and chemical sensitivities.

Food allergies are sensitivities caused by a reaction of the body's immune system to specific proteins in a food. Current estimates are that food allergies affect as many as 6% of young children and 3% to 4% of adults.

In allergic individuals, a food protein is mistakenly identified by the immune system as being harmful. The first time the individual is exposed to such a protein, the body's immune system responds by creating antibodies called immunoglobulin E (IgE). When the individual is exposed again to the same food protein, IgE antibodies and chemicals such as histamine are released.Histamine is a powerful chemical that can cause a reaction in the respiratory system, gastrointestinal tract, skin or cardiovascular system. In the most extreme cases, food allergies can be fatal. Although any food can provoke an immune response in allergic individuals, a few foods are responsible for the majority of food allergies.

Languages

Main Menu

Announce

Seminar

...

Article

Latest News.

Details: Created on Monday, 02 December 2019 08:51; Written by ifrpd-foodallergy

Food Allergy Labeling in Japan: Recent Trends in Tree Nuts and Gluten

Food allergy labeling in Japan started in 2002. Currently, the labeling of egg, milk, wheat, buckwheat, peanut, shrimp/prawn, and crab, which are referred to as “specific allergenic ingredients,” is mandatory by Cabinet Office Ordinance. Moreover, at present, the Consumer Affairs Agency notification recommends the labeling of another 21 ingredients (subspecific allergenic ingredients), including almond (described below).

Since the start of food allergy labeling, a nationwide survey of food allergies has been conducted every 3 years. This survey collects 1-year data of food allergy cases from allergists who cooperate with the survey, and information obtained from this survey has been reflected in mandatory or recommended labeling lists as necessary. For example, sesame seed and cashew nut were added to the recommended labeling list in 2013 on the basis of the survey results. The latest survey results in 2018 showed an increase in the number of patients allergic to some tree nuts such as walnut and almond (Table 1).

Details: Created on Friday, 29 November 2019 09:11; Written by ifrpd-foodallergy

Update on Allergens from Australia

2019 has been a productive year for the food allergen community in Australia. A number of allergen community initiatives have recently been launched and more are scheduled for later this year.

The Allergen Bureau (AB)

The Allergen Bureau (AB) has launched free risk review interactive webpage which provides a step by step view of the risk review process and allows the user the examine each part of the production line. The tool allows users to deep dive into specific areas of production to inform a whole of process risk review. This webpage is free to all and is the culmination of a collaborative project with contribution from individuals and companies with a comprehensive knowledge of allergen risk review and management and years of hands on experience.

http://allergenbureau.net/risk-review

An analysis webpage has been added to the Allergen Bureau website. This webpage sets out basic principles of allergen analysis including the options available and best practise for their application. The webpage will be updated regularly and the information available will continue to be expanded.

http://allergenbureau.net/food-allergens/food-allergenanalysis/

Allergen Bureau has also announced that a summary of the 2019 VITAL Scientific Expert Panel Recommendations is available. This summary includes recommendations for new Allergen Reference doses for VITAL^® Program Version 3.0. The VITAL Scientific Expert Panel (VSEP) met in late 2018 and early 2019 to develop new recommended Reference Doses for the Allergen Bureau VITAL^® (Voluntary Incidental Trace Allergen Labelling) Program. The VSEP noted a significant increase in the number of suitable data points from individuals who had undergone challenge studies for most allergens. Sufficient data were available for egg, hazelnut, lupin, milk, mustard, peanut, sesame, shrimp, soy, wheat, cashew, celery, fish and walnut and as a result ED01 doses were identified for all allergens. For further information please see:

http://allergenbureau.net/vital-scientific-expert-panel-2019-summary-recommendations-the-new-allergenreference-doses-for-vital-program-version-3-0

Further initiatives will follow the release of VITAL 3 in October 2019 which will include the release of updated Training information and tools.