Tolerance to a rice hydrolysate formula in children allergic to cow's milk and soy

Fiocchi, Alessandro; Travaini, M; D’Auria, Enza; Banderali, Giuseppe; Bernardo, Luca; Riva, Enrica

doi:10.1046/j.1365-2222.2003.01781.x

Cited by 88 publications

(58 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In another Italian study (Fiocchi et al, 2003b), 18 children with CMA who developed clinical reactions to a soy-based formula after a 2 to 18 months' treatment were recruited and challenged with a soy formula in a diagnostic DBPCFC. None of the children had history of analphylaxis to soy.…”

Section: Minimum (Observed) Eliciting Dosesmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

View full text Add to dashboard Cite

Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

show abstract

Section: Minimum (Observed) Eliciting Dosesmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

View full text Add to dashboard Cite

show abstract

“…Rice residue protein extracted by alkaline extraction and acid precipitation is mainly based the glutelin in RRPI which can be dissolved in lye. In this paper, rice residue was regarded as raw material, which is the byproducts of rice saccharification industry (Fiocchi et al, 2003). RRPI was extracted by different concentrations of alkali.…”

Section: Introductionmentioning

confidence: 99%

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

et al. 2017

View full text Add to dashboard Cite

“…Rice as the most consumed cereal in the world has a potential as a low-cost protein source, although it contains the lowest amount of proteins (7e9 g/100 g) among the major cereals (Shih and Daigle, 2000). Rice protein is colorless with a bland taste, and can be suitable as a hypoallergenic protein source to partly replace milk and soy infant formulas due to its unique nutritional and hypoallergenic properties compared to other cereals and legume proteins (Agboola et al, 2005;Fiocchi et al, 2003). Long-grain indica rice is a major hybrid rice variety grown mainly in southern China, with an annual yield of approximately 30 million tons.…”

Section: Introductionmentioning

confidence: 99%

Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain indica rice

Zhao

Selomulya

Xiong

et al. 2012

Journal of Cereal Science

View full text Add to dashboard Cite

Tolerance to a rice hydrolysate formula in children allergic to cow's milk and soy

Abstract: Children allergic to cow's milk and soy tolerate an HRF clinically. This suggests that rice hydrolysate may be used as a protein source for children with multiple food-induced reactions.

Cited by 88 publications

References 29 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain indica rice

Contact Info

Product

Resources

About