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Cross-reactivity between peanuts and other legumes can lead toserious allergic reactions by efwegbe erergeer
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Cross-reactivity between peanuts and other legumes can lead toserious allergic reactions by EFWEGBE ERERGEER
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| Article Posted: 11/08/2013 |
| Article Views: 123 |
| Articles Written: 1575 - MORE ARTICLES FROM THIS AUTHOR |
| Word Count: 546 |
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Cross-reactivity between peanuts and other legumes can lead toserious allergic reactions |
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Around 4-8% of children and 1-4% of adults in the West suffer fromfood allergy. The most common causes of food allergy are peanuts,nuts, soya, milk, fish, shellfish, flour and eggs, but a total ofover 170 different foods have been found to result in allergicreactions. In addition, there are the allergies that arise as aresult of cross reactions to other types of food. The only form oftreatment is to avoid all consumption of the food that the personis allergic to.
Allergenic substances that are hidden in processedfoods therefore pose a particular problem for people allergic tofoods. Nina E. Vinje's doctoral research has led to the establishment oftwo mouse models for food allergy to the legumes lupin andFenugreek (Trigonella foenum-graecum). These models have been used to test whether legumes such as soya,peanuts, Fenugreek and lupin can trigger allergic reactions in micethat are already allergic to lupin and Fenugreek respectively.
Itis important to establish good animal models for food allergiesbecause the development of an allergic immune response depends on acomplicated interaction between types of cells in several differentorgans. Vinje has made every effort to reduce the use of laboratoryanimals to a minimum during her project. For this reason, she usedan advanced statistical method to develop the models in order togain as much information as possible from the use of as few animalsas possible. Lupin and Fenugreek are examples of so-called "new" and"hidden" allergens which have been introduced to Norway,for instance in ready-made meals, over the last 10-15 years. Lupinwas introduced as a supplement to wheat flour in various bakeryproducts because of its ability to promote good baking.
Fenugreekis used as an ingredient in foods such as curry, chutney and spicedtea and is well known in Asian dishes. Packaging often does notshow whether Fenugreek is an ingredient, as the consumerinformation merely says "spices." Both lupin andFenugreek can lead to serious cross-reactions in patients withpeanut allergy, in contrast to other legumes such as soya and peas.This fact was discovered due to messages sent in to the FoodAllergy Register (www.fhi.no/matallergireg) and these discoveriescontributed to the EU making it obligatory to mark lupin as aningredient in foods. The established mice models can be used to try out new treatments,for example vaccines against food allergies. A vaccine must betested on animals before it can be tested on humans, both in orderto find out whether it works and to make sure that it does notcause serious side effects. New foods that are to be released ontothe market will also be able to be tested to see if they can causeallergies.
Mice can be used for this purpose because their immunesystem is well charted and is relatively similar to that of humans.This means that researchers can study the clinical, anaphylactic(shock) reactions associated with food allergy in mice in order togain a greater understanding of the mechanisms that cause allergicreactions in humans. Vinje's doctoral project was carried out at the Norwegian Instituteof Public Health and researchers and fellows at the NorwegianVeterinary Institute and the Norwegian School of Veterinary Sciencehave been major collaborators. I am an expert from Gas Water Heaters, usually analyzes all kind of industries situation, such as hand grease gun , christmas tree stores.
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