• 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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From Signal to Analytical Reporting for Allergen Detection by Mass Spectrometry

MS offers a flexible and precise alternative to traditional methods for allergen detection and quantitation. However, this flexibility also engenders many ways of acquiring information and translating it to simple, clear data useful to end-users. Currently, methods for performing data analysis for allergen detection by MS are unstandardized, and it is therefore difficult to compare different analytical methods. We identify three key components of data analysis: detection of positive signals, calibration, and signal integration. For each of these components, there are multiple pathways available for method developers. 

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India’s food safety authority to set rules for gluten-free claims

The Food Safety and Standards Authority of India (FSSAI) is developing directives on the labeling of gluten-free products to correct the lack of information of the wheat allergy in the country.

According to Pawan Aggarwal, CEO of FSSAI, currently many producers incorrectly label their products as ‘low gluten’ in order to increase their sales.

“A food product meant for wheat allergy patients has to be gluten-free. It can’t have low gluten and that’s why we have proposed to ban such labeling,” he said.

He added the FSSAI plans to conduct surprise inspections to verify whether producers are selling totally gluten-free products, when using the claim.

“We have to ensure there is no cross contamination,” said Aggarwal.

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Food Allergies: Hot Tips For Kissing Safely

A teen needs to tell a date about allergies. Here’s how to romance, with only the right kind of reaction. First published in Allergic Living magazine; to subscribe click here

I’ve known since my son Daniel was 18 months old that a kiss is not just a kiss. I had eaten a granola bar containing nuts while running errands. Arriving back home, I greeted him with a kiss on his chubby little cheek. Hives immediately appeared in the shape of my lips! When they progressed past the area where I kissed him, I got nervous.

Thankfully, after washing with soap and water, the reaction subsided. Now that Daniel is a teenager, concerns about kissing are front and center again. After reviewing the research, I’m convinced these concerns are justified. I’ve read about reactions after eating nuts, peanuts, fish, shellfish, even apple and kiwi. Reactions from kissing are common and can be serious.

According to pediatric allergist Dr. Scott Sicherer, studies show that between 5 and 12 percent of food-allergic individuals will experience a reaction from kissing.

An article published by a Mayo Clinic journal in 2003 details the case of a 20-year-old woman who shared a passionate kiss with her boyfriend who had eaten shrimp an hour before. Her immediate reaction progressed from lip tingling to full-blown anaphylaxis. Luckily, she was treated successfully with epinephrine at the emergency room.

Research published in 2002 in the New England Journal of Medicine on food allergies and kissing reported one boy’s anaphylactic reaction from his mother’s kiss on the cheek after she tasted split pea soup.

Individuals in these studies and others related experiencing reactions from kissing even after a partner had brushed their teeth. What’s happening here? Our saliva contains food protein after we eat. In some cases, that residual protein can linger, even after chewing gum or brushing teeth.

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Food Allergies Have Been in My Family for Four Generations

Food allergies started with my grandmother’s shrimp allergy – and have now been passed down through four generations. First published in Allergic Living magazine; to subscribe click here

Anyone who has ever said: “No one had food allergies when I was a kid!” should have a chance to meet my family.

We have an itch­ing, wheezing medical history that spans nearly a century. The legacy includes an alarmingly relaxed attitude toward managing a life-threatening condition in the decades before epinephrine auto-injectors had been invented.

The first person we know for certain had food allergies was my grandmother. My Ama, as I called her, grew up in Minnesota with her Swedish farming family, went to school to become a dental hygienist, then in 1928 mar­ried my grandfather, a jeweler who had emigrated from Denmark.

Growing up in the upper Midwest in the early years of the 20th century hadn’t given my Ama many opportunities to eat shellfish. On a trip to Mexico with my grandpa, she discovered that she liked the taste of shrimp, but after eating it became dizzy, and couldn’t keep it down.

Her symptoms triggered questions about pregnancy, not food allergies. A few more bouts of illness after eating shellfish confirmed that my grandmother really did have an allergy to it. And so she started a family tradition of discovering food allergies the hard way, and then managing them with somewhat less than strict avoidance – and a whole lot of luck.

Of my grandparents’ four children, only my dad inherited the shellfish allergy, plus he was sensitive to egg, although he could eat it without difficulty in baked goods. Like his mom, dad never visited an allergist, so there was never a confirmed diagnosis.

Despite the steep odds against it in their generation, my dad managed to marry someone who also likely has a food allergy. My mom grew up never eating cloves, because her dad despised them. (In hindsight, a lot of my family’s picky eating and strong food preferences were most likely related to allergies or intolerances.)

When she was a teen, my mom had her wisdom teeth removed, and the dentist packed a dry socket with cotton tubing soaked in clove oil. Her mouth and throat began to swell. Fortunately, the dentist was able to put a tube in her airway before it closed completely. Since then, mom has avoided cloves, and dislikes spicy food in general.

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