This is a presentation on food allergy given during a Masters seminar.

1. Understanding
Food allergies in
traditional foods,
their
mechanisms, and
possible therapies
By
Samuel Arawu
Food 523 (Advances in
Food Microbiology)
This Photo by Unknown Author is licensed under CC BY

2. Content
Definition
Causes
Symptoms
Mechanism
Risk factors
Prevalence
Diagnosis
Prevention
Treatment
Regulation
Take home message
References

4. What is food
allergy?
A food allergy is an abnormal
response by the immune system to a
food protein.
When the food is eaten, the immune
system releases histamine and other
chemicals to “attack” the food
causing a food-allergic reaction.
(Gupta, 2011)

5. Causes of
Food allergy
Shellfish (In adults too)
Fish (Mostly in adults)
Wheat
Fish
Soy
Tree nuts (e.g Walnut, almond, and Pecans)
Peanuts (Children)
Milk (In Children)
Egg

6. Signs and
symptoms
 Look in the slide notes below for
topics to consider talking about
Symptoms of Food Allergies
(FAAN,
2004)

7. Mechanism
This Photo by
Unknown Author is
licensed under CC BY-
SA
(Jones and
Burks,
2017)

8. Risk factors
Exposure
to other
allergies
Genetic
susceptibil
ity
Age
(especially
children)

9. Prevalence and Natural History
 Perception by the public: 20-25%
 Confirmed allergy (oral challenge)
 Adults: 3-4%
 Infants/young children: 6-8%
 Specific Allergens
 Dependent upon societal eating and cooking patterns
 Prevalence is higher in those with:
 Atomic dermatitis
 Certain pollen allergies
 Latex allergy

10. Estimated Prevalence of Food Allergy
Food Children (%) Adult (%)
Milk 2.5 0.3
Egg 1.3 0.2
Soy 0.3-0.4 0.04
Peanut 0.8 0.6
Tree nuts 0.2 0.5
Crustaceans 0.1 2.0
Fish 0.1 0.4
(Sampson,
2006)

11. Prevalence of Clinical Cross Reactivities among
Food “Families”
Food Allergy Prevalence of allergy to > 1
food in family
Fish 30% - 100%
Tree nut 15% - 40%
Grain 25%
Legume 55
Any 11%
(Sicherer, 2001)

12. Diagnosis of Food
Allergy
diet histories
diet
elimination
skin tests
blood tests
This Photo by Unknown Author is licensed under CC BY-SA

13. Prevention
AVOID THE
ALLERGEN
CONTAINING
FOOD

14. Treatment
Use of Epinephrine
Use of Antihistamines
Steroids
Use of Probiotics
Use of Clostridia

15. Use of Probiotics – Clinical Evidences
 Loskutova Discovered that administration of a mixture of
Propionibacteria and Lactobacillus acidophilus bacteria
increased the disappearance of the manifestations of food
allergies (Loskutova, 1985)
 In !993, Trapp and his group showed that yoghurt
containing Lactobacillus bulgaricus and Streptococcus
thermophilus can decrease the concentration of IgE in the
serum and lowers the frequency of allergies (Trapp et al,
1993)
 Wheeler in 1997 observed a Significant result when a
hydrolyzed whey formula supplemented with a probiotic
(L. rhamnosus) was administered to infants with milk
allergy as compared to the control (Wheeler, 1997)

16. Use of Probiotics – Targets
(Ouwehand
et al, 1999)

17. Use of Clostridia
(Feehley et
al, 2012)
Introduction of
Clostridia
produces
interleukin-22 that
decreases the
permeability of
allergens via the
intestinal lining.

18. Regulations on
Food Allergy
Food Allergen
Labeling and
Consumer
Protection Act
of 2004
(FALCPA)
effective since
2006
Labels must
clearly identify
the source of
all ingredients
that are — or
are derived
from — the
eight most
common food
allergens.

19. Take home
message
Ensure that the food allergen is clearly
indicated on the label
Since it affects children more I think it should be
seen as being very serious
Ideally the best treatment is to avoid it
(prevention is always the best)
Cross contact of food allergens and other
substances should be avoided
More research should be done on the use of
‘Clostridia’ and probiotics as treatment for food
allergy

20. References
 Feehley, T., Stefka, A.T., Cao S, Nagler, C.R., 2012. Microbial regulation
of allergic responses to food. Semin Immunopathol 34(5), 671–688
 Food Allergy Training Guide for Restaurants and Food Services, The
Food Allergy and Anaphylaxis Network, 2004
 Gupta, R.S., 2011. The Prevalence, Severity and Distribution of
Childhood Food Allergy in the United States. Pediatrics. 128(1):9-17.
 Jones, S.M., Burks, A.W., 2017. Food Allergy. N Engl J Med. 377(23),
2294-2295.
 Loskutova I.E. (1985). Effectiveness of using Maliutka and Malysh
adapted propionic‐acidophilus mixtures in the combined treatment of
congenital hypotrophy. Vopr Pitan

21. References
 Ouwehand, A.C., Kirjavainen, P.V., Shortt, C., Salminen, S.
(1999). Probiotics: mechanisms and established effects. Int Dairy J.
9:43-52
 Sampson, H.A., Campbell, R.L. (2006). Second symposium on the
definition and management of anaphylaxis: summary report--Second
National Institute of Allergy and Infectious Disease/Food Allergy and
Anaphylaxis Network symposium. J Allergy Clin Immunol. 117(2):391-7
 Sicherer S.H. (2001). Clinical implications of cross-reactive food
allergens. J Allergy Clin Immunol. 108:881-90
 Trapp, C.L., Chang, C.C., Halpern, G.M., Keen, C.L., Gerschwin, M.E.
(1993) The influence of chronic yoghurt consumption on population of
young and elderly adults. Int J Immunother. 9:53-64
 Wheeler, J.G., Bogle, M.L., Shema, S.J. (1997). Impact of dietary
yoghurt on immune function. Am J Med Sci. 313:120-123

22. THANK YOU FOR
LISTENING
ANY
QUESTIONS?