食品加工对过敏原性的影响
Pablo M Gonzalez1, Alison M Cassin2, Raquel Durban3
1Temerty Faculty of Medicine, University of Toronto, Toronto, ON, Canada.
Current allergy and asthma reports
|January 13, 2025
概括
食品加工会改变过敏性,烤通常会降低反应性,并使免疫治疗成为可能. 研究正在探索各种方法如何影响食物过敏,以获得更安全的饮食选择.
科学领域:
- 食品科学和免疫学 食品科学和免疫学
- 临床过敏研究临床过敏研究
- 通过饮食来管理食物过敏症.
背景情况:
- 食品加工显著影响食品的过敏性.
- 了解这些修改对于管理食物过敏至关重要.
- 处理可能会导致饮食释放和新的免疫治疗方法.
研究的目的:
- 为医疗保健专业人员提供有关加工食品和过敏性研究的最新概述.
- 用临床方法来总结评估加工食品过敏性的研究.
- 为临床实践提供有关食品加工对过敏管理影响的信息.
主要方法:
- 对加工食品的过敏性进行临床研究的审查.
- 评估方法包括口服食品挑战,皮肤刺伤测试和特定免疫球蛋白E (sIgE) 水平.
- 在加工过程中影响过敏性变化的因素分析 (温度,持续时间,矩阵).
主要成果:
- 不同的加工方法 (烤,沸,发酵) 在不同类型的食物 (蛋,牛奶,花生等) 中异质地影响过敏性. ) 的情况.
- 特别是,通常会降低过敏性,促进对牛奶和蛋过敏的个体的耐受性,并在口服免疫疗法 (OIT) 中使用.
- 通过皮肤刺伤测试和sIgE预测对加工过敏原的耐受性仍然具有挑战性;烤可能会增加过敏性,而其他方法可以减少它.
结论:
- 食品加工有可能降低过敏性,从而使饮食释放和免疫治疗成为可能.
- 和热处理对治疗牛奶和蛋过敏有很大的希望.
- 需要进一步的大规模临床研究来探索食品加工在过敏治疗中的应用.
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