A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy
Authors
-
Department of Home science, D.S.B Campus, Kumaun University, Nainital, Uttarakhand ,IN
Chhavi Arya -
Department of Home science, D.S.B Campus, Kumaun University, Nainital, Uttarakhand ,INChetna Jantwal
DOI:
https://doi.org/10.21048/ijnd.2017.54.3.11626Keywords:
Allergens, allergic reactions, cross reactivityAbstract
Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.
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Accepted 2017-02-21
Published 2017-07-04
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