• 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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Neuritin – the body’s natural defence against allergic reactions

Researchers at the Australian National University (ANU) in Canberra believe they are a significant step closer to creating better treatments for people with allergies, having identified the protein neuritin as an important component of the body’s response to allergens.

In extensive studies, the research group have shown that in the absence of neuritin there is increased susceptibility to death from anaphylaxis, highlighting its role in the prevention of life-threatening allergies. Investigations into the mechanisms behind these observations suggest that neuritin is an important part of the immune system that can naturally ward off allergic reactions by preventing the excessive formation of Immunoglobulin E (IgE).

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Should food companies declare the amount of allergen present?

Clinicians often try to gather information about the type and amount of an allergen eaten by a patient who has just had an allergic reaction. These details help to estimate the person’s sensitivity and risk of future severe reactions. Researchers in the Netherlands have tested the feasibility of calculating the amount of allergenic protein in a food based on label information and bite- or sip-sized portions. But, the task proved every bit as complex as it sounds!

Ninety-seven frequently consumed foods containing milk, egg, peanut, or hazelnut were selected: 27 non-composite foods and 70 composite foods (made up of multiple ingredients). The researchers estimated the amount per 100 g, per portion, and per bite or sip sizes, in different age groups: 2–3, 4–6, and 19–30 years. Multiple participants were recruited to measure the average size of a bite or a sip in each age group, with sizes found to increase with age.

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Exploring the links between race and food allergy

Previous research in the US has shown important differences in the food allergy prevalence and sensitivity among children of different races. Further studies have now looked at whether the specific foods children are allergic to is linked to racial background.

Results showed African American children have significantly higher rates of shellfish and finfish allergy than white children. The study also showed that children with a shellfish allergy were more likely to have asthma, while other food allergens were not associated with asthma diagnosis. The association between shellfish allergy and asthma was independent to racial background.

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Most people with food allergy don’t know what ‘May Contain’ labels actually mean

Most people with food allergy don’t know what ‘May Contain’ labels actually mean

Over 3,000 people with diagnosed food allergy were asked a series of questions related to food shopping and labelling as part of a recent study in the US. Less than a quarter were able to correctly answer questions about precautionary allergen labelling. Despite this, “Not suitable for people with X allergy” and “May contain” were ranked by survey participants as the top two most helpful precautionary statements on food packaging.

Based on the responses from survey participants, it appears the conversations people with food allergy have with their health care provider about precautionary labelling varies, but the information from health care providers is strongly associated with purchasing behaviours.

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