![]() ![]() This thesis demonstrated that almost half of adults presenting with food adverse reactions can be correctly classified as non-allergic using only information directly available from patient history. Accurate diagnostic alternatives are therefore crucial. The ‘gold standard’ diagnostic test for food allergy, oral food challenge, is burdensome and costly. Other previously reported protective early-life exposures, such as attending day care or growing up on a farm, had only limited impact. In an analysis of early-life environmental exposures, dog ownership in early childhood was confirmed to protect against later food allergies. Frequent seafood consumption in Spain and Iceland corresponds with these countries’ relatively high prevalence of fish and shrimp allergy. In Northern/Central Europe, cross-reactivity with birch pollen is largely responsible for the many fruit (apple, peach, kiwi), vegetable (carrot, celery) and tree nut (hazelnut) allergies. ![]() Geographical variations in prevalence and causative foods are strongly influenced by environmental factors. The analyses revealed that food allergy is common: prevalence ranges from 0.3 percent in Greek adults to as high as 6 percent in Polish children and Swiss adults, with prevalence estimates of 2-3 percent in the Netherlands. The PhD work by Sarah Lyons made use of the data from the EU-sponsored multicenter EuroPrevall study, the largest research project (16.935 school-age children and 17.295 adults) to investigate food allergies across Europe. In her thesis, Sarah Lyons (Department of Dermatology & Allergology, UMC Utrecht) investigated patterns of and predictors for food allergy in general and outpatient populations from Bulgaria, the Czech Republic, France, Greece, Iceland, Italy, Lithuania, the Netherlands, Poland, Spain, Switzerland and the United Kingdom. Reliable data on the prevalence, type and distribution of food allergy in Europe are scarce. Scarcity of dataĪ considerable part of the population wrongly labels a food adverse reaction as a food allergy. An allergic reaction typically occurs within minutes to two hours of exposure. Symptoms can be mild or severe, and may include itchiness of the mouth and throat, swelling of skin and mucous membranes, hives, vomiting, diarrhea, trouble breathing, or low blood pressure. Models combining all these aspects of the food allergy diagnostic work-up were found to improve prediction of severity of tree nut allergies and may support decision making in clinical practice.Ī food allergy is an abnormal immune response to food, mediated by IgE type antibodies. Patient history, skin prick testing and blood testing play important roles in diagnosis of food allergy. PhD research by Sarah Lyons at UMC Utrecht revealed that the prevalence of food allergy in children and adults across Europe shows considerable geographical variation and is influenced by food, pollen, and possibly microbial exposure. 21 September 2020.Until now, it has been unclear how often food allergies occur in Europe. Press release from the University of Bayreuth. New study from Bayreuth: Even cooked carrots can trigger allergic reactions. Food Processing Does Not Abolish the Allergenicity of the Carrot Allergen Dau c 1: Influence of pH, Temperature, and the Food Matrix. It was revealed that the mixture and nearly all the individual proteins can cause allergies again after they cool down to 25 degrees Celsius. They then investigated how the protein structures change as temperatures rise and fall. The researchers heated these proteins up to a maximum of 95 degrees Celsius. The carrot allergen Dau c 1 is a mixture of several proteins that are very similar in structure. “Foods containing carrot extract also pose an allergy risk”, explains Thessa Jacob, a biochemist in Bayreuth. This is why she generally advises people who are allergic to carrots to avoid carrots completely.īoth freshly cooked carrots and tinned carrots have the potential to trigger an allergy. When the carrots are heated, only part of the proteins that cause allergic reactions is destroyed, says Birgitta Wöhrl, professor of biochemistry at the University of Bayreuth. But as soon as the temperature falls, it returns to its natural structure. ![]() When the carrot allergen (called Dau c 1) is heated, it becomes safe for people with an allergy.
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