ภูมิแพ้อาหาร คือ?

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

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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.

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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.

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Details: Created on Thursday, 17 October 2019 08:32; Written by ifrpd-foodallergy

NEJM Publishes Highly Positive Study Data on OIT Biologic for Peanut Allergy

The positive results of a pivotal Phase 3 study of a peanut biologic oral immunotherapy known as AR101 were published in full in the New England Journal of Medicine on Nov. 18.

The study, the largest OIT investigation to date, focused on 496 participants between the ages of 4 and 17, all of whom were highly allergic to peanuts. At the end of the study, 67 percent of the 372 participants in the treatment group could tolerate a single dose of 600 milligrams of AR101 powder mixed into food – the equivalent of about two peanut kernels.

By comparison, only 4 percent of the remaining participants in a placebo group could tolerate that amount.

In fact, in an exit challenge from the trial called Palisade, half of those being treated with the proprietary peanut biologic could consume a dose of 1,000 mg (or about three to four peanut kernels) with no symptoms or very mild symptoms. The median dose of peanut that participants could tolerate at the start of the study was only 10 mg.

Details: Created on Friday, 04 October 2019 08:22; Written by ifrpd-foodallergy

Download free: FDF releases updated best practice guide for gluten labeling in EU

The Food and Drink Federation (FDF) has released its updated guide to help manufacturers adhere to EU and UK labeling laws for gluten-free packaged goods.

The free guide provides a roadmap for food producers-irrespective of size-on how to label food products that contain gluten and what claims can be made relating to its absence or reduced presence of gluten.

“It is vitally important that food manufacturers provide legally compliant labels that present consistent allergen information,” said Alex Turtle, Food Law, labelling and enforcement manager at FDF.

Regulation (EU) No. 828/2014 on gluten obliges producers to inform consumers of its absence (gluten-free) or reduced presence (very low gluten) at regulated quantitative limits.

Those with the claim ‘gluten-free’ should contain no more than 20 mg/kg of gluten, while ‘very low gluten’ foods should contain no more than 100 mg/kg of gluten as sold to the consumer.

“By distinguishing the presence of allergens (i.e. gluten-containing cereals) with the absence of gluten in foods (i.e. gluten-free), the guidance helps highlight the important distinction between an allergy to cereals and celiac disease,” said Norma McGough, director of Policy, Research and Campaigns at Coeliac UK.

“We also welcome approaches to limit use of precautionary statements relating to the presence of cereals containing gluten in prepacked products.”