Food Allergy – a Growing Problem?
Judit Krisch and László Salgó
Central Laboratory, Municipal Hospital, Szeged, Hungary
Corresponding author: Judit Krisch
Central Laboratory
Municipal Hospital of Szeged
Kálvária sgt. 57
H-6725 Szeged, Hungary
Telephone: Tel.:+36-62-490-590
E-mail: krischj@szegedkorhaz.hu
CEJOEM 2004, Vol.10. No.1.: 30–34
Key words:
Food allergy, GM foods, IgE-mediated, cross reaction
Abstract:
Food allergy is an immune reaction against food proteins. Apart from the best known and most
reported IgE-mediated food intolerance, there are some other immunological reactions (T cell-,
immune complex-achivated and IgG-mediated reactions) involved in food allergy. The diagnosis is
complicated because of the diversity of symptoms. The “gold standard” testing method is
the double blind placebo-controlled food challenge which needs clinical supervision for several
days and can provoke anaphylactic shock. Using blood tests, hundreds of foodstuffs can be tested
for in a single sample. By means of biochemical, immunological, and genetic techniques, more than
200 food allergens have been identified and characterised since 1978. Some of them show cross
reactions to other food or inhalant allergens. Food allergies show age-dependent frequency
differences. Infants and small children very often have milk and egg white allergy which they
grow out later, but fruit, vegetable and nuts allergies associated with pollen hypersensitivity
in later childhood and adulthood are permanent. Nowadays there is a need to develop testing
strategies for screening the allergenicity of genetically modified foods. On the other hand,
genetic methods may be useful tools to reduce the allergic activity of known food antigens.
Received: 19 September 2003
Accepted: 4 December 2003
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