- University of Wisconsin - Madison
- Food Science
- Food Science 120
- Food Allergies
Last Modified: 2011-05-27
Related Textbooks:Food-Medication Interactions
- Tree nut
- usually begins in childhood and is first seen on the second exposure to food product.
Actual - 6% - 8% in children
- 1% - 2% in adults
EX: Lactose intolerance
- Immune system reacts to protein
- I.S produces immunoglobulin E (IgE) antibodies
- IgE antibodies cover surgace ofmast cells which line the respiratory tract, gastrointestinal tract and skin.
- Mastcells release histamine and cause swelling/itching of skin and throat and sometimes diarrhea and vomiting.
Nontoxic - Food allergy (IgE/ Non-IgE)
Adults and Adolescents
- Tree Nuts
- I.S mistakes food protein for pollen protein; allergic reaction results
- Skin-prick testing
- Specific IgE testing (blood test)
- Food Challenge (Double blind), placebo controlled-(GOLD STANDARD)
- Hydrolyzed vegetable protein
- Shoyu Sauce
- Textured Vegetable Protein
- List name of food source in parenthesis following name of allergen.
- Place the word 'contains' followed by the name of the source
- Established in 2006
- Uninformed restaurant staff
- lack of labeling
- 'creative' recipes
- Cross contamination
- contamination of frying oil
- Inaccurate labeling
- formulation mistakes
- switching ingredients
- inadequate cleaning of equip.
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