... Abstract The currently known food allergens are assigned to a relatively small number of protein families. Food allergens grouped into protein families share common functional and structural features that can be attributed to the allergenic potency and potential cross-reactivity of certain...

... is different across the world. In general, studies using objective testing reported a lower prevalence than those without objective testing. The most common food allergens are cow's milk, hen's egg, wheat, fish, shellfish, peanuts, and tree nuts. Recent evidence also suggested that some of these allergies...

... Abstract The labeling of allergenic foods is an important public health measure to assist food-allergic consumers in avoiding foods that can cause allergic reactions. The regulatory framework for such labeling depends upon the selection of priority allergenic foods, which vary among countries...

... Abstract Food allergy may be life-threatening and its management continues to consist of avoiding relevant allergens and, in the case of accidental ingestion, initiation of appropriate emergency therapy. The purpose of this review is to highlight the most promising novel approaches for treating...

... Abstract As the prevalence of food allergies in many communities continues to rise, the question of when in infancy to introduce any solid foods, or specific ‘more allergenic' foods, as a food allergy prevention strategy has been debated. Observational studies have found that introducing any...

... Abstract Food allergy is defined as an immune system-mediated adverse reaction to foodproteins. Class 1 food allergens are represented by peanut, egg white, and cow’s milk;they are heat- and acid-stable glycoproteins that induce allergic sensitization via gastrointestinaltract and cause...

... Abstract Gastrointestinal food allergies present during early childhood with a diverse range of symptoms. Cow's milk, soy and wheat are the three most common gastrointestinal food allergens. Several clinical syndromes have been described, including food protein-induced enteropathy...

... that this many not be due food allergens per se, but rather to changing exposure to other key immunomodulatory exposures in this critical period. Successful tolerance appears to depend on many concurrent environmental influences during the period of first allergen encounter, including favorable gut colonization...

... Abstract Fruit and vegetable allergies are the most prevalent food allergies in adolescents and adults. The identification of the allergens involved and the elucidation of their intrinsic properties and cross-reactivity patterns has helped in the understanding of the mechanisms of sensitisation...

... a detailed history, allergen elimination, and re-challenge with suspected foods. Complete elimination of causative food components depends on professional counseling and training of the patient and family, and transparent labeling of food products. Elimination diets carry the risk of inducing insufficient...

... eczematous reactions, and (3) combined immediate-type and late eczematous reactions. In childhood food allergies, food allergens, such as cow's milk or hen's egg, are primarily responsible for allergic reactions, while in adolescents and adults, food allergies often develop consecutively after primary...

... of food allergen induces tolerance. Novel interventional strategies to prevent the development of food allergies are also discussed. Introduction Recent epidemiological studies in the UK and North America have shown that prevalence rates of food allergy in children have increased. Food allergy...

... Abstract There is currently no well-established disease-modifying treatment for food allergy, so management relies upon strict avoidance of food allergen(s), implementation of risk minimisation strategies to avoid inadvertent exposure and allergic reactions, and prompt management of acute...

... through an allergy test. Identifying whether the sensitization is primary (species specific) or due to cross-reactivity with proteins with similar protein structures helps the clinician to judge the risk of allergic reaction. This is possible today because allergen component tests for food allergy are now...

..., as well as to understanding responses to a wide range of food allergens. On the other hand, allergic disease has gone through a major evolution of its own from a prehygiene state where there is minimal production of allergen-specific IgE, to the production of high-titer IgE, and then to the dramatic...

... assessment may also be indicated in adults with food allergy. Frequently, an elimination diet is absolutely necessary to prevent potentially life-threatening anaphylaxis. Allergen elimination can also improve chronic symptoms, such as atopic dermatitis, when a food is proven to trigger symptoms. Allergen...

... of the food allergy problem and identifies factors contributing to this rising epidemic. It also reviews the current guidelines for preventing food allergies in children. Recently, there has been a clear shift in guidelines, which now emphasize the early introduction of potentially allergenic foods instead...

... from apple, Mal d 3. Allergy 2005;60:1262-1268. 11. Griesmeier U, Bublin M, Radauer C, Vázquez-Cortés S, Ma Y, Fernández-Rivas M, Breiteneder H: Physicochemical properties and thermal stability of Lep w 1, the major allergen of whiff. Mol Nutr Food Res 2010;54:861-869. 12. Bugajska-Schretter...