The Diagnosis and Treatment of Food Allergy

Atkins, Fred M.; Metcalfe, Dean D.

doi:10.1146/annurev.nu.04.070184.001313

Cited by 18 publications

(4 citation statements)

References 32 publications

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“…One is an immediate reaction, precipitated by small amounts of food and recurring each time the food is encountered. The second is a delayed or cyclic reaction, precipitated by large and repetitive amounts of the food and clearing with food avoidance (Atkins & Metcalfe, 1984;Gerrard, 1980;Treviiio, 1991). The immediate type of reaction produces Symp-toms within minutes to 1 hour after exposure.…”

Section: Pathophysiologymentioning

confidence: 99%

“…A positive family history of allergy is the greatest risk factor (Buisseret, 1978;Gerrard, 1980;Kaufman, 1986). Some researchers believe that the diet of the mother prior to birth and during breastfeeding can influence the development of sensitization (Atkins & Metcalfe, 1984;Bahna & Gandhi, 1983). To avoid sensitizing the infant to any one food because of repeated ingestions of large quantities of a specific food, mothers with a strong family history of allergy should be advised to eat a variety of foods from a variety of food groups.…”

Section: Contributing Factorsmentioning

confidence: 99%

“…However, when found in symptomatic individuals, a positive IgG RAST may support an index of suspicion for food challenge. Other methods of testing-such as sublingual provocation and neutralization, subcutaneous provocation and neutralization (King & Motes, 1991), and leukocytotoxin food testing-are cited in the literature (Trevifio, 1986(Trevifio, , 1991 and are considered controversial by some authors (Atkins & Metcalfe, 1984;Perkin, 1990).…”

Section: Laboratory Testingmentioning

confidence: 99%

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Food Allergy, the Hidden Culprit

Winbourn

1994

Journal of the American Academy of Nurse Practitioners

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Food is frequently the trigger of commonly encountered primary care allergic problems. This paper includes a review of the prevalence, immunology and pathophysiology, manifestations, and factors that influence the development of food allergy. The focus is on the delayed or cyclic reaction. History and associated physical findings are identified. Diagnosis and recommendations for management of the disease process, including lifestyle impact, are discussed.

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Section: Pathophysiologymentioning

confidence: 99%

Section: Contributing Factorsmentioning

confidence: 99%

Section: Laboratory Testingmentioning

confidence: 99%

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Food Allergy, the Hidden Culprit

Winbourn

1994

Journal of the American Academy of Nurse Practitioners

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“…On the other hand, eggs are one of the most prevalent allergens (Atkins et al, 1984: Beyer, 2008, with the frequency of egg allergy in food-allergic patients estimated at approximately 35% in children and 12% in adults (Han et al, 1997;Resano et al, 1998). Considering that avoiding egg allergens in the diet is one of the most effective ways for egg-allergic patients to prevent allergy symptoms (Enomoto et al, 1992), the detection of egg proteins in processed foods is a matter of great importance.…”

Section: Introductionmentioning

confidence: 99%

Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods

Shon¹,

Kim²,

Kim³

et al. 2010

Korean Journal for Food Science of Animal Resources

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The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Crossreactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries (mean±SD) were 129±13.7%, 73.9±12.5%, and 65.5±13.6%, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

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Pseudo-Allergic Reactions to Food

Moneret-Vautrin¹,

Maria²

1989

Food Allergy in Infancy and Childhood

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The Diagnosis and Treatment of Food Allergy

Cited by 18 publications

References 32 publications

Food Allergy, the Hidden Culprit

Food Allergy, the Hidden Culprit

Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods

Pseudo-Allergic Reactions to Food

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