Food allergens common

The most frequent elicitators of food allergy in children are peanuts and tree nuts [ 17]. In France the prevalence of food allergy has been estimated to be 3.2% [18]. Furthermore, in this study, food was identified as the most common cause of anaphylaxis. Here the major identified food allergens besides peanuts and tree nuts were shellfish, wheat and lupine flour [18]. 

Beyer, K., Bardina, L., Grishina, G., and Sampson, H.A. 2002. Identification of sesame seed allergens by 2-dimensional proteomics and Edman sequencing Seed storage proteins as common food allergens. J Allergy Clin Immunol 110(1) 154-159. 

Clinical decision points indicating greater than 95% likelihood of reactions were established for the most common food allergens. The measurements are indicative of greater than 95% chance of clinical reaction (Chapman et al., 2006) (Table 3.3.8). 

Anaphylaxis can occur in response to any allergen. Common causes include insect bites, food allergies (peanuts, brazil and hazelnuts are the most common) and drug allergies. Pollens and other inhaled allergens rarely cause anaphylaxis. 

DNA-BASED TECHNIQUES MOST COMMONLY USED FOR THE DETECTION OF FOOD ALLERGENS... 

New trends in the analysis of food contaminants in general focus on the simultaneous detection of different analytes present in the same sample. A multiplex PCR assay has been developed for the simultaneous detection of wheat, buckwheat, and peanut (Hashimoto et al., 2007). A distinct amplicon size for each allergen can be observed in an agarose gel. Since some RT-PCR thermocyclers have the ability to detect several fluorescent probes, they can easily be adapted to detect several food allergens simultaneously. Moreover, other platforms commonly used for multiplexing can be used in combination with PCR. Microarray slides can be spotted with peptide nucleic acid (PNA) capture probes for PCR products obtained from the amplification of DNA... 

Both methods have their advantages, disadvantages, and commonalities. The principal advantage of immunoassays over DNA assays is the fact that they detect the actual component of interest (i.e., food allergens, mycotoxins, and species-specific proteins used in speciation, among others), whereas DNA is used only as a marker for the presence of these components in food ingredients or processed foods. Further comparisons between the two are described below. 

The law requires that food labels identify the food source of aU major food allergens. Unless the food source of a major food allergen is part of the ingredient s common or usual name (or is already identified in the ingredient list), it mustbe included in one of two ways. 

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