• 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
  • 1
  • 2
image
 

Neat wheat for coeliac sufferers? Aussie researchers hopeful of creating low-allergy varieties

Australian researchers say they have taken the first steps in breeding low allergy wheat varieties, which could be used by manufacturers to create products suitable for coeliac suffers and remove the need for total wheat avoidance.

The international team examined proteins with a proven relationship to coeliac disease, occupational asthma (baker’s asthma) or wheat dependent exercise induced anaphylaxis (WDEIA).

Dr Angela Juhasz, who is a Senior Research Fellow at the State Agricultural Biotechnology Centre at Murdoch University, co-led the study with Professor Rudi Appels also at Murdoch University and Professor Odd-Arne Olsen from the Norwegian University of Life Sciences.

“Understanding the genetic variability and environmental stability of wheat will help food producers to grow low allergen food that could be used as a safe and healthy alternative to complete wheat avoidance,” Dr Juhasz said.

“We have developed the first complete representation of the proteins related the different forms of immune response in humans, which has helped us to accurately determine the genetic variability of these proteins and their environmental vulnerability.”

Along with mapping the location of these proteins on the wheat genome, the research team investigated how the environment affected the expression of proteins in developing grain, and resulting effect on human health.

“Seed grain protein content strongly depends on the environmental conditions during growing and so it is extremely important for the development of low allergen wheat products,” Dr Juhasz said.

Read more...

image
 

One in 40 ‘gluten-free’ products in Australia contains gluten: study

Melbourne researchers have found that one in 40 gluten-free products fails to meet Australian standards.

A study published in the Medical Journal of Australia reported that researchers from the Walter and Eliza Hall Institute in Melbourne found detectable gluten in 2.7% of 256 commonly purchased gluten-free foods, such as crackers, rice snacks, muesli bars, pasta and noodles.

Six out of the seven contaminated products had between just under five and 24 ppm (less than half a milligram per standard serve), while one pasta item had 49 ppm (just over 3mg per serve).

Repeat batches in six of the contaminated products-the rice snacks had been recalled by the manufacturer –also contained gluten, indicating the initial results did not reflect isolated episodes.

For a product to be meet the Food Standards Australia New Zealand’s definition of gluten free, it must have no discernible traces of gluten.

Read more...

image
 

New allergen kit eliminates need for additional conveyor system

Dynamic Conveyor Corporation, a US manufacturer of easy to clean conveyor systems for the food processing, pharmaceutical and packaging industries, now offers an allergen kit to accompany its DynaClean sanitary conveyors.

The new kits are designed to prevent product cross-contamination following product changeovers. The company said allergen kits are ideal for companies who prefer to use the same conveyor system to process a variety of different types of products where cross-contamination is a concern, with potentially problematic products such as milk, eggs, nuts, soy, wheat, fish and shellfish.

With an allergen kit, customers are able to simply swap out the conveyor components that are in the product stream and eliminate the potential for cross-contamination. For easy identification, the kits include a white conveyor belt (instead of the standard blue), removable retaining walls and optional clear covers branded with an allergen identifier of choice.

Read more...

image
 

Opinion: Anaphylaxis in the Air – What We Learned from Natasha’s Allergy Tragedy

Many in the food allergy community have been following the British inquest into the anaphylaxis death of Natasha Ednan-Laperouse. In four days of testimony, we learned the heartbreaking confluence of events that led the 15-year-old to pass away following a severe allergic reaction to sesame on a flight from London to Nice, France, in the summer of 2016.

The details revealed at the inquest were dreadful for the Ednan-Laperouse family to relive, but also deeply concerning for many food-allergic travelers worldwide. As someone who advocates for better allergy accommodations and as the mother of a food-allergic son, I now know more than ever that there is an urgent need for better airline crew training to be ready – in the event of anaphylaxis.

The Sept. 28 conclusions of Coroner Dr. Sean Cummings focused on the need to tighten labeling shortcomings, which led Natasha and her father Nadim Ednan-Laperouse to presume her sandwich was sesame-free when it was not.

But during the inquest, evidence also showed there was not sufficient understanding of anaphylaxis among this particular British Airways crew. Nor was there appreciation that epinephrine is not always a miracle antidote, especially if it hasn’t been administered promptly after eating an allergen. There were also issues with how the crew supported the young physician who came forward to help Natasha on that fateful trip on July 17, 2016. My concern is less with this one crew, and more with how this case points, in general, to shortcomings in allergy readiness in the air.

Read more...