Food Allergies

Huang and Nowak-Wegrzyn report that some children with milk allergies may reduce allergic reactions when small quantities of milk and egg are present in baked foods. These children became able  to consume  milk at the end of the study. The authors caution, however, that not all children can cope with such strategy, they present allergy reactions further on. [1]

Vetander et al. 2012 reviewed  medical records of a paediatric emergency department, in Stockholm County/Sweden, related to incidence of anaphylaxis

Coeliac disease widespread in the western world, Eastern Europe and Asia at rates of 1% and 1.44% of north Indians. Armstrong, Hegade and Robins 2012 write that genes related to coeliac disease also overlap with other autoimmune diseases. Human leukocyte antigen genotyping increases sensitivity in detecting coeliac disease in atypical cases. The authors also describe proinflammatory pitfalls of vitamin A supplementation in active coeliac disease. [1]

Mena et al 2012 report the development of  new competitive R5 ELISA which uses the extracting solution called UPEX (universal prolamin and glutelin extractant solution). The authors claim that the new assay produces  better results than the sandwich R5 ELISA for detecting gliadins quantitatively in hydrolysed foods, and may be used forcomplete gluten analysis in any kind of food. [1]

Thelazia callipaeda is a parasitic nematode which causes "thelaziasis" (or "eyeworm" infestation) in humans, dogs and cats and other carnivores. It infects orbital cavities and associated tissues.  Drosophila is the vector host,  Amiota (Phortica) variegata (Diptera: Drosophilidae) in Europe, and Phortica okadai in China. These flies feed on tears and infects individuals residing in poor communities in Asia, particularly in China. [1]

Debittered lupin flour up to 30% and whole buckwheat flour 10% could be used as a mixture with corn starch and rice flour mixture (1:1 w/w) to produce gluten-free cake. Protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes were increased by the addition of lupin flour, and potassium and magnesium contents by the buckwheat flour content. The use of lupin and buckwheat flour has high acceptability in gluten-free cake increasing the nutritional value. [1]

According to Sapone et al. 2010, an increasing number of consumers look for gluten free food products, following the current awareness about gluten reactions. The authors describe the three main forms of gluten reactions: Allergic (wheat allergy), autoimmune (coeliac disease, dermatitis herpetiformis, and gluten ataxia), and possibly immune-mediated (gluten sensitivity). [1]
New nomenclature and classifications are being suggested by Sapone's group.

Cabanillas et al 2012 report a remarcable reduction of IgE-binding capacity of peanut allergens of roasted peanuts, submitted to autoclaving at 2.56 atm, for 30 min. [1]

Egg yolk is an important emulsifier in food industry to produce mayonnaise and sauces. Special milk protein isolates were developed to reduce costs of ingredients. [1]

According to a review of Samaraweera et al 2011, egg yolk is a clear yellow plasma with granules containing lipovitellin and phosvitin.  Egg yolk phosphoproteins are composed of phosvitin and phosvettes. Phosvitin accounts for 60% of total egg yolk phosphoproteins and holds about 90% of the egg yolk phosphorous.

Increasing amounts of foods that contain baked milk in the diets of children suffering with milk allergies may improve tolerance to milk and milk products. [1]

Sampson et al 2011 report that approximately 75% of children, aged 2 to 17 years, with milk allergy, were found to tolerate foods containing baked milk, such as muffins, waffles and cookies. The high temperatures used in baking cause the proteins in milk to break down. This is believed to reduce  the allergenicity.