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Food Allergies

Yıl 2021, Cilt: 3 Sayı: 1, 31 - 53, 30.06.2021

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Food allergy usually occurs as a result of abnormal reactions of the immune system to certain food proteins (eg, profilin, ovalbumin, serum albumin). The most common food allergies develop to milk, eggs, soy, shellfish, tree nuts (eg hazelnuts, walnuts), peanuts and wheat proteins. Allergic reaction to food can develop through immunoglobulin E (IgE) antibody, which is an element of the immune system. While the initial exposure to the allergen does not initiate an immune response, the later ingested allergen causes the predefined IgE antibody to recognize the allergen and the allergic reaction occurs by releasing the mediators (chemicals that mediate allergic reactions) over the mast cells. Although allergic reactions usually progress with mild symptoms (eg, abdominal pain, diarrhea, skin rash, respiratory distress), they can also cause serious health problems such as anaphylaxis. In some cases, food allergy can be exacerbated by exercise, which can lead to food-related exercise anaphylaxis. The prevalence of food allergies is increasing all over the world. Food allergy is more common, especially in children. It is thought that breast milk intake can protect babies against food allergies. There is no effective treatment for food allergy. It is recommended that foods containing allergens should be excluded from the diet of individuals with allergies.

Kaynakça

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Besin Alerjileri

Yıl 2021, Cilt: 3 Sayı: 1, 31 - 53, 30.06.2021

Öz

Besin alerjisi bağışıklık sisteminin genellikle bazı besin proteinlerine (örn., profilin, ovalbumin, serum albümin) karşı geliştirdiği anormal reaksiyonlar sonucunda ortaya çıkmaktadır. En sık görülen besin alerjileri süt, yumurta, soya, kabuklu deniz ürünleri, ağaç fıstıkları (örn., fındık, ceviz) yer fıstığı ve buğday proteinlerine karşı gelişmektedir. Besinlere karşı alerjik reaksiyon, bağışıklık sisteminin bir elemanı olan immünoglobulin E (IgE) antikorunun aracılığı ile gelişebilmektedir. Alerjene ilk maruziyet bir bağışıklık tepkisi başlatmazken daha sonra alınan alerjen, önceden tanımlanmış IgE antikorunun alerjeni tanımasına neden olur ve mast hücreleri üzerinden medaitörler (alerjik reaksiyonların gerçekleşmesine aracılık eden kimyasal maddeler) salınarak alerjik reaksiyon gerçekleşir. Alerjik reaksiyonlar genellikle hafif belirtilerle (örn., karın ağrısı, ishal, ciltte döküntü, solunum zorluğu) seyretmekle birlikte anafilaksi gibi çok ciddi sağlık sorunlarına da neden olabilmektedirler. Bazı durumlarda besin alerjisi egzersiz ile şiddetlenebilmekte ve bu durum besin ile ilişkili egzersiz anafilaksisine neden olabilmektedir. Besin alerji prevalansı tüm dünyada artmaktadır. Özellikle çocuklarda besin alerjisi daha sık görülmektedir. Anne sütü alımının bebekleri besin alerjilerine karşı koruyabileceği düşünülmektedir. Besin alerjisinin çok etkin bir tedavisi bulunmamaktadır. Alerji görülen bireylerde, alerjen içeren besinlerin diyetten çıkarılması önerilmektedir.

Kaynakça

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  • Shek, LPC., Cabrera-Morales, EA., Soh, SE., et all. (2010). A population-based questionnaire survey on the prevalence of peanut, tree nut, and shellfish allergy in 2 Asian populations. Journal of Allergy and Clinical Immunology, 126(2): 324-331.
  • Shen, HD., Choo, KB., Tang, RB., Lee, CF., et all. (1989). Allergenic components of Candida albicans identified by immunoblot analysis. Clinical & Experimental Allergy, 19(2): 191-196.
  • Shriver, SK., Yang, WW. (2011). Thermal and nonthermal methods for food allergen control. Food Engineering Reviews, 3: 26-43.
  • Sicherer, SH., Sampson, HA. (2018). Food allergy: a review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. Journal of Allergy and Clinical Immunology, 141(1): 41-58.
  • Simons, FER., Ardusso, LRF., Bilò, MB., El-Gamal, YM., et all. (2011). World allergy organization guidelines for the assessment and management of anaphylaxis. World Allergy Organization Journal, 127(3): 587-593.
  • Simons, FER., Ardusso, LRF., Dimov, V., Ebisawa, M., et all. (2013). World Allergy Organization Anaphylaxis Guidelines: 2013 update of the evidence base. International archives of allergy and immunology, 162(3): 193-204.
  • Slavin, J. (2004). Whole grains and human health. Nutrition research reviews, 17(1): 99-110.
  • Srisuwatchari, W., Piboonpocanun, S., Wangthan, U., Jirapongsananuruk, O., et all. (2020). Clinical and in vitro cross-reactivity of cereal grains in children with IgE-mediated wheat allergy. Allergologia et immunopathologia, 48(6): 589-596.
  • Stephen, JN., Sharp, MF., Ruethers, T., Taki, A., et all. (2017). Allergenicity of bony and cartilaginous fish–molecular and immunological properties. Clinical & Experimental Allergy, 47(3): 300-312.
  • Şener, O., Kartal, Ö., Güleç, M., Baysan, A., et all. (2012). Gıda ile ilişkili egzersiz anafilaksisi: olgu sunumu. Gulhane Medical Journal, 54(4): 320-322.
  • Tarlo, SM., Broder, I. (1982). Tartrazine and benzoate challenge and dietary avoidance in chronic asthma. Clinical & Experimental Allergy, 12(3): 303-312.
  • Taş, NG., Gökmen, V. (2017). Phenolic compounds in natural and roasted nuts and their skins: a brief review. Current Opinion in Food Science, 14: 103-109.
  • Tekinşen, OC., Atasever, M., Keleş, A., Tekinşen, KK. (2002). Süt, yoğurt, tereyağı, peynir: üretim ve kontrol. 1.Baskı, Selçuk Üniversitesi Yayınları, Konya, Türkiye; pp. 7-32
  • Thompson, T., Kane, RR., Hager, MS. (2006). Food allergen labeling and consumer protection act of 2004 in effect. Journal of the American Dietetic Association, 106(11): 1742-1744.
  • Tian, H., Guo, G., Fu, X., Yao, Y., et all. (2018). Fabrication, properties and applications of soy-protein-based materials: A review. International journal of biological macromolecules, 120: 475-490.
  • Turan, H., Kaya, Y., Sönmez, G.. (2006). Balık etinin besin değeri ve insan sağlığındaki yeri. E.Ü. Su Ürünleri Dergisi, 21(1-3): 505-508.
  • Walt, VD., Anita, Lopata., AL, Nieuwenhuizen, NE., Jeebhay, MF. (2010). Work-related allergy and asthma in spice mill workers–the impact of processing dried spices on IgE reactivity patterns. International archives of allergy and immunology, 152(3): 271-278.
  • Venugopal, V., Gopakumark. (2017). Shellfish: nutritive value, health benefits, and consumer safety. Comprehensive Reviews in Food Science and Food Safety, 16(6): 1219-1242.
  • Verma, AK., Kumar, S., Das, M., Dwivedi, PD. (2013). A comprehensive review of legume allergy. Clinical reviews in allergy & immunology, 45(1): 30-46.
  • Victora, CG., Bahl, R., Barros, AJD., França, GVA., et all. (2016). Breastfeeding in the 21st century: epidemiology, mechanisms, and lifelong effect. The Lancet, 387(10017): 475-490.
  • Wagner, S., Breiteneder, H. (2002). The latex-fruit syndrome. Biochemical Society Transactions, 30(6): 935-940.
  • Wang, J., Sampson, HA. (2007). Food anaphylaxis. Clinical & Experimental Allergy, 37(5): 651-660.
  • WHO (World Health Organisation). Nutrition. WHO Global Data Bank on Infant and Young Child Feeding, Erişim adresi: https://www.who.int/nutrition/databases/infantfeeding/en/ [Erişim tarihi: 02.03.2021]
  • Yagami, T. (2002). Allergies to cross-reactive plant proteins. Latex-fruit syndrome is comparable with pollen-food allergy syndrome. International archives of allergy and immunology, 128(4): 271-379.
  • Yücecan, S. (2008). Optimal Beslenme. 1. Baskı, Sağlık Bakanlığı Yayın No 727, Ankara, Türkiye; pp. 3-24
  • Zengin, N., Yüzbaşıoğlu, D., Ünal, F., Yılmaz, S., et all. (2011). The evaluation of the genotoxicity of two food preservatives: sodium benzoate and potassium benzoate. Food and Chemical Toxicology, 49(4): 763-769.
Toplam 144 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Beslenme ve Diyetetik
Bölüm Sağlık Bilimleri /Medical Science
Yazarlar

Enes Tercanlı 0000-0002-8990-6911

Mustafa Atasever 0000-0002-1627-5565

Yayımlanma Tarihi 30 Haziran 2021
Kabul Tarihi 22 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 3 Sayı: 1

Kaynak Göster

APA Tercanlı, E., & Atasever, M. (2021). Besin Alerjileri. Academic Platform Journal of Halal Lifestyle, 3(1), 31-53.

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