http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra
ct&list_uids=11603253&query_hl

     Acta Clin Belg. 2001 Jul-Aug;56(4):234-47. Related Articles, Links

IgE-mediated food allergy--extensive review of the literature.

Ebo DG, Stevens WJ.

Department of Immunology, Allergology and Rheumatology, University Antwerp
(UIA), Antwerpen, Belgium.

Adverse reactions to food, i.e. food allergy and intolerance have gained
considerable attention. This overview focuses on the diagnosis and
management of IgE-mediated food allergy that is believed to be responsible
for most immediate-type food-induced hypersensitivity reactions. Clinically,
these reactions are characterised by a variety of signs and symptoms that
occur within minutes or hours after consumption of the offending food.
Reactions may be limited or more generalised with involvement of the skin,
nose, eyes, and/or lungs. In more severe cases, cardiovascular symptoms
including hypotension, shock, cardiac dysrhythmias and death can occur. In
food-allergic individuals, IgE is produced against naturally occurring food
components, primarily glycoproteins that usually retain their allergenicity
after heating and/or proteolysis. While adults tend to be allergic to fish,
crustaceans, peanuts and tree nuts, children tend to be allergic to cow's
milk, egg white, wheat and soy more frequently. "Emerging" food allergens
include tropical fruits, sesame seeds, psyllium, spices and condiments.
These allergies frequently represent a cross-allergy to an allergen derived
from another source, e.g. pollens or natural rubber latex. The evaluation of
IgE-mediated food allergy relies on a careful history, physical examination,
appropriate skin testing or in vitro testing with food extracts, and/or
double blind, placebo-controlled food challenges. Avoidance remains the
mainstay of therapy. However, allergens may be "hidden" and labelling can be
non-precise or misleading, thereby severely hampering prevention. Patients
with severe allergies should keep at hand an emergency kit with adrenaline,
an antihistamine and an injectable rapid onset-of-action corticosteroid. At
present there is no evidence to support the use of immunotherapy, except for
research purposes. Production of "hypoallergenic" food is hampered by
incomplete methods for assessing the allergenic potential of such novel
foods.

Publication Types:
 a.. Review

PMID: 11603253 [PubMed - indexed for MEDLINE]

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra
ct&list_uids=11407228&query_hl=3

     Ther Umsch. 2001 May;58(5):278-84. Related Articles, Links

[Foods as allergy inducers]

[Article in German]

Ballmer-Weber BK.

ballmerb@derm.unizh.ch

Small children are usually sensitized through the gastrointestinal tract to
chemically stable food proteins such as milk, eggs, fish and soy. In adults,
however, food allergy is mostly mediated by a primary inhalatory
sensitization and because of IgE-crossreactivity by a secondary allergy to
food allergens. Thus, in adults a completely different pattern of
predominant food allergens is encountered. The leading food allergens are
fruits and vegetable as a consequence of pollen associated food allergy.
This article summarizes clinically relevant information about the most
important food allergens. Furthermore the issue of hidden food allergens is
stressed.

PMID: 11407228 [PubMed - indexed for MEDLINE]

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra
ct&list_uids=9577245&query_hl=3

     Altern Med Rev. 1998 Apr;3(2):90-100. Related Articles, Links

The role of hidden food allergy/intolerance in chronic disease.

Gaby AR.

Bastyr University, Seattle, WA, USA.

A large body of medical literature has indicated that hidden food allergy is
a frequent cause of a wide range of physical and mental conditions. Hidden
allergies can be "unmasked" by means of an elimination diet, followed by
individual food challenges. Although the concept of hidden food allergy
remains controversial, the evidence strongly suggests that identification
and avoidance of allergenic foods can relieve a number of common and
difficult-to-treat medical problems.

Publication Types:
 a.. Review
 b.. Review, Tutorial

PMID: 9577245 [PubMed - indexed for MEDLINE]

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra
ct&list_uids=7848738&query_hl=3

     J Am Acad Nurse Pract. 1994 Nov;6(11):515-22. Related Articles, Links

Food allergy, the hidden culprit.

Winbourn M.

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.

PMID: 7848738 [PubMed - indexed for MEDLINE]

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra
ct&list_uids=5094526&query_hl=3

     Ann Allergy. 1971 Sep;29(9):461-6. Related Articles, Links

Reactions to hidden agents in foods, beverages and drugs.

Lockey SD Sr.

PMID: 5094526 [PubMed - indexed for MEDLINE]

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra
ct&list_uids=15562873&query_hl=

     Ann Allergy Asthma Immunol. 2004 Nov;93(5 Suppl 3):S38-46. Related
Articles, Links

Clinical tolerance of processed foods.

Fiocchi A, Bouygue GR, Sarratud T, Terracciano L, Martelli A, Restani P.

Department of Child and Maternal Medicine, University of Milan Medical
School at the Melloni Hospital, Milan, Italy. allerg@tin.it

OBJECTIVE: To review the effects of technological processing on selected
foods of relevance to childhood allergy from the viewpoints of reduced
allergenicity, contamination of processed foods by allergens introduced
during processing, and ad hoc technologies to produce reduced hypoallergenic
products. DATA SOURCES: We searched the literature (PubMed/MEDLINE) for
articles published between January 1994 and April 2004 using the following
keywords: food allergy AND process* OR heat* OR cooking OR toleran*. STUDY
SELECTION: We drew on our collective clinical and biological experience to
restrict retrieved studies to those of more frequent relevance to a hospital
allergy practice. RESULTS: Comparatively few clinical studies address the
modification of allergenicity of food through cooking or processing. Dairy
foods are largely unaffected by processing and may be contaminated by, or
themselves become, hidden allergens. Hypoallergenic formulas based on milk,
soy, or rice and homogenized beef are successful applications of
allergenicity reduction via technological processing. Egg, fish, condiments,
and vegetables all carry heat-resistant allergens and should also be
considered contaminants. Cereals and bakery products are generally well
tolerated, but their allergenicity may be enhanced by processing; the case
of rice is still open. Peanut allergens are stable, and the evidence is
scant that thermal processing affects the allergenicity of soybean and soy
hydrolysates. The debate is ongoing about the tolerance of vegetable oils.
CONCLUSIONS: It is too early to systematize clinical studies based on single
procedures. Processing affects antigenicity, but this does not always
translate into safety recommendations. Industrial processing is liable to
contamination, and monitoring and labeling are industry priorities.
Clinicians should evaluate foods by as complete a workup as possible before
recommending processed foods.

PMID: 15562873 [PubMed - indexed for MEDLINE]