NNIW17 - Food Allergy

Editor(s): E. Schmidt, D. Reinhart. vol. 17


Food Intolerance in Respiratory Tract Disease

Author(s): O.L. Frick

An asthma attack precipitated by wine was noted in 1679 by Thomas Willis(33). Salter (1) observed sneezing, rhinorrhea, nasal congestion, coughing, andwheezing after ingestion of certain foods;

Food Allergy and the Central Nervous System

Author(s): J. Egger

The idea that what one eats influences how one feels and behaves is not new.More than two thousand years ago, Titus Lucretius Carus (55 B.C.) coined the saying"One man's meat is another man's poison."

Immunologic Diagnostic Tests in Food Allergy

Author(s): A.L. de Week

Both for the clinician and the laboratory immunologist, the diagnosis of foodallergies is a frustrating exercise, due to the pathophysiological complexity offood-induced adverse reactions on the one hand, and to the difficult interpretationof single immunologic tests or techniques on the other.

Physicochemical Treatment of Food Allergens: Application to Cow's Milk Proteins

Author(s): R. Jost

The scope of the present chapter is to discuss technologic treatments leading toa substantial reduction in the allergenicity of food proteins.

The Biochemistry of Food Allergens: What is Essential for Future Research?

Author(s): K. Aas

In this presentation the topic of food allergens is approached from an angle differentfrom that of comprehensive reviews.

Transmucosal Passage of Antigens

Author(s): W.A. Walker

An important adaptation of the gastrointestinal tract to the extrauterine environmentis its development of a mucosal barrier against the penetration of antigensand antigenic fragments present in the intestinal lumen.

Regulation of Mucosal Immunity: An Overview with Special Emphasis on Secretory Iga Production and Oral Tolerance

Author(s): J.P. Revillard, S. Lafont, D. Kaiserlian

Mucosae represent (a) the main site of exposure of the immune system to environmentalantigens and (b) one of the major routes of penetration of infectiousagents into the body.

Comparative Studies of Specific Igg4 and Ige Antibody in Patients with Food Allergy

Author(s): J.A. Bellanti, A. El-Rafei, S.M. Peters, N. Harris

There has been considerable controversy concerning the possible pathogeneticrole of various IgG subclasses in the pathogenesis of allergic disease.

Difficulty in Initiating and Maintaining Sleep Associated with Cow's Milk Allergy in Infants

Author(s): A. Kahn, M.J. Mozin, E. Rebuffat, D. Blum, G. Casimir, J. Duchateau, R. Jost, J. Pahud

Persistent settling and waking difficulties, associated with disturbing behavior,restlessness, and intense crying, are encountered in up to 20% of infants under 1year of age (1).

Igg and Igg Subclasses Response to Dietary Antigens in Patients with Immediate and Nonimmediate Food Allergy

Author(s): R. Urbanek, M.D. Kemeny

Adverse reactions to food are a common finding (1,2). Although an associationbetween immediate hypersensitivity and the presence of specific IgE antibodies hasbeen established (3-5), in many patients no IgE antibodies to nutritive proteinscan be detected. In these individuals, adverse reaction to food might be related tothe presence of antibodies from other classes.

Antigens in Cow's Milk and Hen's Egg Allergy

Author(s): U. Wahn

Among alimentary allergen sources, cow's milk and hen's egg most frequentlylead to hypersensitivity in children and give rise to allergic reactions.

Antigen Presentation

Author(s): S. Freier, M. Eran, Y. Suranyi

With the increasing recognition of the clinical spectrum of food allergy in infancy,there is a growing need for a means of dealing with this problem adequately.

Developmental Aspects of Food Allerg

Author(s): Stephan Strobel

It is a well-recognized fact that the risk of developing an immediate- or delayedtypefood allergic disease is higher in children than in adults.

Epidemiology of Food Allergy

Author(s): N.-I.M. Kjellman

Milk allergy, whose existence was known in ancient Greece, was the first of allfood allergies to be described in modern literature by Hamburger in 1901 (for review,see ref. 1).

Control of Hypoallergenicity by Animal Models

Author(s): J.J. Pahud, K. Schwarz, D. Granato

The normal immune response of experimental animals to ingested antigens isusually an increased mucosal immunity associated with an active suppression ofthe systemic response (1-3).

Hypoallergenic Formula: A Feeding Trial in Newborn Infants from Atopic Families

Author(s): R. Gerke, D. Reinhardt, E. Schmidt

This report describes a trial with a formula in which the protein fraction in theform of demineralized whey from cow's milk has been subjected to physicochemicaltreatment, as presented in the chapter by Jost (this volume), and has been testedfor hypoallergenicity in an animal model, as described in the chapter by Pahud etal. (this volume).

Detection of Casein Antigen in Regular and Hypoallergenic Formula Proteins by Elisa: Characterization of Formula Protein Fractions According to their Molecular Weights

Author(s): F. Lorenz, M. Seid, R. Tangermann, V. Wahn

Together with beta-lactoglobulin, the different types of casein are considered tobe responsible for most of the allergenicity of cow's milk proteins (1).

The Dietetic Treatment of Food Allergy

Author(s): G.K. Scadding, J. Brostoff

The dietetic treatment of food allergy is, in theory, extremely simple, since itonly involves (a) the identification of relevant food antigens and (b) the avoidanceof relevant food antigens.

Prevention of Food Allergy in Infants and Children

Author(s): P. Durand

The presence in a family of an infant or a child with immunologically mediatedadverse responses to food causes important feeding problems.

Prevention Of Allergy Through Nutrition Regimes In Infancy

Author(s): J. Schmitz, J.L. Bresson

The increasing use of animal milk for infant feeding during the nineteenth centuryled to the first reports of allergy to cow's milk at the beginning of this century.

Influence of Feeding Breast Milk, Adapted Milk Formula, and a New Hypoallergenic Formula on Allergic Manifestations In Infants: A Field Study

Author(s): Y. Vandenplas, M. Deneyer, L. Sacre, H. Loeb

Food allergies, particularly cow's milk allergy, often appear to be familial, possiblyowing to a genetic tendency to respond with increased IgE production ratherthan owing to inheritance of sensitivity of specific food allergens.

Pathogenic Basis of Food Allergy Treatment

Author(s): A. Blanco Quiros, E.S. Villares

Food allergy is closely linked with children's age, and the condition might bedue to the degree of functional immaturity of the immune system or the digestivecapacity.

Dermatologic Diseases Secondary to Food Allergy and Pseudoallergy

Author(s): J. Ring

Adverse reactions to foods and food constituents represent an increasing problem for the practicing allergist (1-4).