Abstract
Food allergy is an emerging epidemic in the United States and the Western world. The determination of factors that make certain foods allergenic is still not clearly understood. Only a tiny fraction of thousands of proteins and other molecules is responsible for inducing food allergy. In this review, the authors present 3 examples of food allergies with disparate clinical presentations: peanut, soy, and mammalian meat. The potential relationships between allergen structure and function, emphasizing the importance of cross-reactive determinants, immunoglobulin E antibodies to the oligosaccharides, and the immune responses induced in humans are discussed.
Original language | English |
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Pages (from-to) | 11-33 |
Number of pages | 23 |
Journal | Immunology and Allergy Clinics of North America |
Volume | 32 |
Issue number | 1 |
DOIs | |
State | Published - Feb 2012 |
Keywords
- Allergen
- Alpha-gal
- Animal food allergens
- Cross-reactive carbohydrate determinants
- Food allergy
- Peanut
- Plant food allergens
- Soy