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FOOD ADULTERATION

<h1 style="margin: 4.5pt 0in 0in 21.85pt; text-align: center;">FOOD ADULTERATION</h1></div></h1>Adulteration is defined as the process by which
quality or the nature of a given substance is reduced through. i.            
The addition of a foreign or an inferior substance. ii.             
The removal of a vital element. ·        
The word adulterated implies on element of deceit. ·        
It means mixing the food with something inferior or spurious. <o:p> </o:p> Food adulterant<div><div style="text-align: center;"> </div><div>    An adulterant is any material
which is or could be employed for making the food unsafe
or sub-standard or mis-branded or containing extraneous matter (FSSAI, 2006).<div>  Types of adulteration <o:p> </o:p> 1.     
Intentional Adulteration. 2.     
Incidental adulteration.   Intentional Adulteration <o:p> </o:p> ·        
Adulterant is added knowingly to increase profit. ·        
This type of adulteration includes intentional
addition, substitution or addition or removal of substances which adversely
affects the quality of food.</div><div>        Eg. Sand, marble chips, Earth and other filth. <o:p> </o:p> Incidental
Adulteration</div><div> </div><div>    Incidental contamination is due to ignorance, negligence or lack of
proper facilities.</div><div>        Eg. Toxic metals, presence of bacterial and
fungal contaminants. <o:p> </o:p> Metallic contamination <o:p> </o:p> ·        
Contamination of food with lead can cause toxic symptoms. ·        
Lead brings about pathological changes in the kidney, liver, and arteries. ·        
The common signs of lead poisoning are nausea,
abdominal pain, anemia, insomnia, muscular paralysis and brain damage. ·        
Fish caught from water contaminated with mercury salt contains large
amount of mercury. ·        
The other elements which are toxic in small doses are
cadmium, arsenic, antimony and cobalt. ·        
Food adulteration is unethical and called as Social Evil and A Slow Poison. <div>Food is
declared adulterated if: ·        
A substance is added which depreciates or injuriously affects it. ·        
Cheaper or inferior substances are substituted wholly or in part. ·        
Any valuable or necessary constituent has been wholly or in part abstracted. ·        
It is an imitation. ·        
It is colored or otherwise treated, to improve its
appearance or if it contains any added substance injurious to health. ·        
For whatever reasons its quality is below the Standard.   Categories of food adulteration <o:p> </o:p> ·        
Replacement:
Complete or partial replacement of a food ingredient or valuable
authentic constituent with less expensive substitute with the intention of
circumventing on “origin” and false declaration of the “process”. ·        
Addition: Addition of
small amounts of non-authenticated substances to mask inferior quality ingredient. ·        
Removal: Removal of
authentic and valuable constituent without purchasers knowledge </div><div> </div><div>Food Adulteration Categories.</div><div><div style="text-align: justify; text-indent: -24px;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjoBlaHK3M3v43pt_hwtAWhrJrbDjkrwCiD_41H4eTDHOOCF2CibmhiAnNH84tNjvq9QeOsry6-SCuVrvPl-AfecyfOQA7dPy4b-13QOzbnHdc01pngtqFGHgxa2hGh5YAPHgi0X3PjW81s0VFxu_fRsQ4-WEXhi5mVwyBZ_lEjGvarP-euXKfKFcpX" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="997" data-original-width="892" height="580" src="https://blogger.googleusercontent.com/img/a/AVvXsEjoBlaHK3M3v43pt_hwtAWhrJrbDjkrwCiD_41H4eTDHOOCF2CibmhiAnNH84tNjvq9QeOsry6-SCuVrvPl-AfecyfOQA7dPy4b-13QOzbnHdc01pngtqFGHgxa2hGh5YAPHgi0X3PjW81s0VFxu_fRsQ4-WEXhi5mVwyBZ_lEjGvarP-euXKfKFcpX=w582-h580" width="582" /></a></div> <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgeo1GPWOVDHZiUrejimw30UN0t9o_Mp5XkHC_cBthJNvsdyYIkU-aWRKdltMErBnh-asG8RNz4BeZSpOdTvELsvKDuve9urAlmZfl1tVeJgKHHNRebiPoBWGCp04shzzXXDgfGp8KStqyPaivlr7MplGwLoTytrKeGfjMqLBBtvRouXcnOsSxQVeDy" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="848" data-original-width="750" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgeo1GPWOVDHZiUrejimw30UN0t9o_Mp5XkHC_cBthJNvsdyYIkU-aWRKdltMErBnh-asG8RNz4BeZSpOdTvELsvKDuve9urAlmZfl1tVeJgKHHNRebiPoBWGCp04shzzXXDgfGp8KStqyPaivlr7MplGwLoTytrKeGfjMqLBBtvRouXcnOsSxQVeDy=w583-h482" width="583" /></a></div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIfsL87QIhLk3VQ_96nVqbA4zoWoDVJNuv7SYng9PUgJnol8tVh8pq68kWt4Yg8s99tm8Cw-w-lgCj581u3JfEHRHrN0BAwSd1v3ba46cAX3Rxnvy7szyoJC-PHKAyWAVYoJQrq1Tu4Chjeof1aMYXYH9OFEm90s3plgzsPS_PHPz_eglng-4pW_a5" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="457" data-original-width="762" height="421" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIfsL87QIhLk3VQ_96nVqbA4zoWoDVJNuv7SYng9PUgJnol8tVh8pq68kWt4Yg8s99tm8Cw-w-lgCj581u3JfEHRHrN0BAwSd1v3ba46cAX3Rxnvy7szyoJC-PHKAyWAVYoJQrq1Tu4Chjeof1aMYXYH9OFEm90s3plgzsPS_PHPz_eglng-4pW_a5=w586-h421" width="586" /></a></div><table cellpadding="0" cellspacing="0" style="text-align: left;"><tbody><tr><td height="0" width="146"></td></tr><tr><td></td></tr></tbody></table> </div><div>Methods for detecting food adulteration <o:p> </o:p> 1.       
Physical Test. 2.       
Laboratory chemical Test.   1.  
Physical test <o:p> </o:p> ·        
It is conducted by observation or visual examination
using our senses like taste, smell,
and vision and also using Lactometer.   2.  
Laboratory chemical test <o:p> </o:p> ·       Devised instructional manual to detect food adulterant harmful effects on health.</div><div><div style="text-align: center; text-indent: -24px;"> </div><table cellpadding="0" cellspacing="0" style="text-align: left;"><tbody><tr><td height="0" width="112"></td></tr><tr><td><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqYiiUrg1U-B1N44UebAomI0pTytIUC8GVlS8RF6OzhD90HOak44vh5KauDHq6iWN--3ZRi2G1w71U669gNMo_GMkEGjaqWJK0JDM2AiiniS0qeTzIRJWLi_oOPkYC_gyNU44Os8SHt_1Eb6hxIyKkh2Unzs-Sj3cuIXhZLMMa-_E7i95Z-89yqDod" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="706" data-original-width="911" height="489" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqYiiUrg1U-B1N44UebAomI0pTytIUC8GVlS8RF6OzhD90HOak44vh5KauDHq6iWN--3ZRi2G1w71U669gNMo_GMkEGjaqWJK0JDM2AiiniS0qeTzIRJWLi_oOPkYC_gyNU44Os8SHt_1Eb6hxIyKkh2Unzs-Sj3cuIXhZLMMa-_E7i95Z-89yqDod=w631-h489" width="631" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4449GkefPEai5s1FGqusCGEwn3tmuEo39RnXgiX-D1eOy9IWidmHzFo1DdrJnytnjdlTfGXMfS2-XuGPPy1yfUu4VQTcr9U1SJZj84ZHP46PQsagHjuywbDDfg72AEYk76Mp0NLqxpLBDlHJur3CFEwHjBFUMX5ZOoxBbuWoPtl6RTeqPAD59S5Vp" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1342" data-original-width="949" height="852" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4449GkefPEai5s1FGqusCGEwn3tmuEo39RnXgiX-D1eOy9IWidmHzFo1DdrJnytnjdlTfGXMfS2-XuGPPy1yfUu4VQTcr9U1SJZj84ZHP46PQsagHjuywbDDfg72AEYk76Mp0NLqxpLBDlHJur3CFEwHjBFUMX5ZOoxBbuWoPtl6RTeqPAD59S5Vp=w631-h852" width="631" /></a></div> </td><td> </td></tr></tbody></table>  This incidental poisoning can be prevented by <o:p> </o:p> ·        
Regular market surveys to warn people on the dangerous build-up of
toxins in food. ·        
Stepping up the integrated pest management program to teach farmers to use pesticides judiciously. ·        
No spraying should be done a week before harvest. ·        
Using safer pesticides. ·        
Washing vegetables thoroughly before
cooking.   PREVENTION OF FOOD ADULTERATION <o:p> </o:p> ·        
Prevention of Food Adulteration Act, 1954., the bill was passed by both the
houses of Parliament and received assent of the President on 29th September, 1954. ·        
It came into force on 1st June
1955 as THE
PREVENTION OF FOOD ADULTERATION ACT, 1954.</div><div><div style="text-align: center; text-indent: -24px;"> </div><div style="text-align: center; text-indent: -24px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYSMc9k9WvqeRCn6ulRswLZBdpZOD5WtSqp4l0XzgrpUWZj6N-Bp6pzoYOXyqXMV_x3g-fe_3mlZvQKfcHURsEcC9_z5iHf4EGjXHf6KxbCZyYf9tKKn_eawC6rprqQ5-ZVpVCcG9wRosFfmx5QaGT_Zceday64FOHve-LQH-dlGab2EfA11uKv1vw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="644" data-original-width="865" height="403" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYSMc9k9WvqeRCn6ulRswLZBdpZOD5WtSqp4l0XzgrpUWZj6N-Bp6pzoYOXyqXMV_x3g-fe_3mlZvQKfcHURsEcC9_z5iHf4EGjXHf6KxbCZyYf9tKKn_eawC6rprqQ5-ZVpVCcG9wRosFfmx5QaGT_Zceday64FOHve-LQH-dlGab2EfA11uKv1vw=w541-h403" width="541" /></a></div> </div><o:p> </o:p> According PFA <o:p> </o:p> 1.      
Agricultural Produce
(Grading & Marketing) Act -1937 Regulation</div><div><div style="text-align: center;"> </div>·        
Grade and standards are prescribed for Agricultural
& Allied Commodities grading, sorting as per quality attributes and
inspection are included. ·        
Special features; Activity based on marketing and
grading at producer’s level, AGMARK certification.</div><div><div style="text-align: center;"> </div>2.       Bureau
of indian standards (BIS) Regulation</div><div><div style="text-align: justify; text-indent: -24.0667px;"> </div>·        
Prescribing of grade standards, formulation of
standards, specifi cation of foods standards for limit of toxic compounds as applicable. ·        
Implementation of regulation by promotion through its
voluntary and third party certification system, specifying of packaging and
labeling requirements, Special features. ·        
General cover on hygienic conditions of manufacture, raw material quality
& safety are given. ·        
Quality and safety oriented standards.   Additives Vs Adulteration <o:p> </o:p> ·        
All additives are not adulterants, if present within the specific
limits and once exceeded the limits they become significant
adulterants and can cause serious health
hazards to the consumers. ·        
All additives are not adulterants until reported outbreak of food
safety issues occurs.</div><div>·        
Adulteration takes place all the three
stages production, distribution, retailing.<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><h1 style="text-align: center;"><div class="WordSection1"><span style="font-family: Symbol; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </div></h1><h1 style="text-align: center;"><div class="WordSection1"><o:p> </o:p></div></h1></blockquote><h1 style="text-align: center;"><div class="WordSection1">

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FOOD ADULTERATION Adulteration is defined as the process by which quality or the nature of a given substance is reduced through. i. ...

Labels: Adulterant, allergy, food adulteration, food science, food technology, personal safety

FOOD ALLERGY

<div class="WordSection1"><h1 style="margin-right: 21.7pt; text-align: center;">FOOD ALLERGY</h1>·         Allergy is one of the health hazards, which is generally regarded as any abnormal reaction of a person’s immune system to a foreign substance e.g. pollen grain/ food constituent.<o:p></o:p><p class="MsoListParagraph" style="line-height: 23.2px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.1pt; margin-top: .65pt; margin: 0.65pt 29.1pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;">·         It is defined as any hypersensitivity reaction towards food with a demonstrated immunological basis.<o:p></o:p> 1.  <a href="https://agritech.tnau.ac.in/nutrition/nutri_comondse_fd_allergy.html">Types of Allergies</a>2.  <a href="https://agritech.tnau.ac.in/nutrition/nutri_comondse_fd_allergy.html">Classification of Allergies</a><p class="MsoListParagraph" style="margin-bottom: 0in; margin-left: 37.0pt; margin-right: 0in; margin-top: .05pt; margin: 0.05pt 0in 0in 37pt; mso-list: l4 level1 lfo4; tab-stops: 37.05pt; text-indent: -12.05pt;">3.  <a href="https://agritech.tnau.ac.in/nutrition/nutri_comondse_fd_allergy.html">Allergic foods</a>4.  <a href="https://agritech.tnau.ac.in/nutrition/nutri_comondse_fd_allergy.html">Allergies reaction</a>5.  <a href="https://agritech.tnau.ac.in/nutrition/nutri_comondse_fd_allergy.html">Symptoms of Food Allergy</a><p class="MsoListParagraph" style="margin-bottom: 0in; margin-left: 37.0pt; margin-right: 0in; margin-top: .05pt; margin: 0.05pt 0in 0in 37pt; mso-list: l4 level1 lfo4; tab-stops: 37.05pt; text-indent: -12.05pt;">6.  <a href="https://agritech.tnau.ac.in/nutrition/nutri_comondse_fd_allergy.html">Diagnosis</a><p class="MsoListParagraph" style="line-height: 40.16px; margin-bottom: 0in; margin-left: 7.0pt; margin-right: 339.95pt; margin-top: .05pt; margin: 0.05pt 339.95pt 0in 7pt; mso-list: l4 level1 lfo4; tab-stops: 37.05pt; text-indent: 0.25in;">7.  <a href="https://agritech.tnau.ac.in/nutrition/nutri_comondse_fd_allergy.html">Treatment</a> <p class="MsoListParagraph" style="line-height: 40.16px; margin-bottom: 0in; margin-left: 7.0pt; margin-right: 339.95pt; margin-top: .05pt; margin: 0.05pt 339.95pt 0in 7pt; mso-list: l4 level1 lfo4; tab-stops: 37.05pt; text-indent: 0.25in;">Prevalence of food allergy<o:p></o:p>·         Adults: 1.4% - 2.4%<o:p></o:p>·         Children < 3 years: 6%<o:p></o:p>·         Atopic dermatitis (mild/severe): 35%<o:p></o:p>·         Asthmatic children: 6 - 8%·         Prevalence depends on: Genetic factors, age, dietary habits, geography and diagnostic procedures.·         Major allergenic foods (>85% of allergy).·         Children: milk, egg, soy, wheat, other depending on geographical area.<o:p></o:p>·         Adult: peanut, nuts, shellfish, fish.</div><div class="WordSection2">·         An adverse reaction to a food or food component (often a protein) involving reactions of<o:p></o:p>the body’s immune system (immunological reactions).·         The term “food allergy” should only be used to identify true, immunologically based food allergies - those which affect the body’s immune system.·         Examples would be allergic reactions to common foods such as cow’s milk, eggs peanuts,and many other.·  It is preferred over the alternative term, “Food hypersensitivity,” which has been used to describe this type of reaction as well as other types.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tBh4bfEZ_MlhbllVeB0qt2FC11h94wbuquehNYuX0YnWIYXen5iej-Xs0BgsD9dpTA8r09jUKyxszv_xyyA3XGvp2VVlR8UhVH08J6npoai6LyFT1q_-hszwgxoyMvUt62blWFTEfVU/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="460" data-original-width="940" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tBh4bfEZ_MlhbllVeB0qt2FC11h94wbuquehNYuX0YnWIYXen5iej-Xs0BgsD9dpTA8r09jUKyxszv_xyyA3XGvp2VVlR8UhVH08J6npoai6LyFT1q_-hszwgxoyMvUt62blWFTEfVU/w550-h270/image.png" width="550" /></a></div> <h2>TYPES OF FOOD ALLERGIES </h2>Allergic responses may be organized into four categories noted as Types I-IV.<h2>Type I Allergies</h2>·         Food anaphylaxis (The Greek word anaphylaxis means “against protection and refers to allergic reactions to foreign protein molecules).<o:p></o:p><p class="MsoListParagraph" style="line-height: 23.2px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: .4in; margin-top: .5pt; margin: 0.5pt 0.4in 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;">·         Immediate hypersensitivity-occur within a few minutes to several hours after consumption of the offending food.</div><div class="WordSection3"><h2 style="margin-top: 4.5pt;">Symptom</h2>·         Release of pharmacologically active substances (mediators) such as histamine.<o:p></o:p>·         Specific cells in the body known as mast cells.<o:p></o:p>·         Interaction between immunoglobulin E (IgE) and food substances which cause allergic<o:p></o:p>reactions (“allergens”). <h2>Type II and Type III</h2>·         Neither Type II nor Type III allergies have been associated with food.<o:p></o:p>·         Their differences lie in the time of onset, from four to six hours after exposure.<h2>Type IV Allergies</h2>    ·         Delayed (over hours rather than minutes) hypersensitivity – type allergic responses.    ·    “Cellular hypersensitivity,”    ·         Reaction of certain sensitized cells, usually lymphocytes, to the specific chemical substance that triggers the allergic reaction, the allergen.<p class="MsoListParagraph" style="line-height: 23.2px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 28.7pt; margin-top: .45pt; margin: 0.45pt 28.7pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;">·         Type IV allergies may involve food, but in comparison of the reactions is poorly understood at the molecular level.<o:p></o:p>·         6 to 24 hours after consumption of the offending food. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XKcRXSMc_gUkev0rsLrQ_mNpuGigySj2ZZNK0L05hLd6VmywbJc7z68E7ak4Y3cu9J6A9IJfqGLEYe9hYRvsg5FWS-gSJ8hcsg3F6YUfUzJ2Pot4PaFgjlLge2M3Ft0RQdUUomeiul0/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="467" data-original-width="911" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XKcRXSMc_gUkev0rsLrQ_mNpuGigySj2ZZNK0L05hLd6VmywbJc7z68E7ak4Y3cu9J6A9IJfqGLEYe9hYRvsg5FWS-gSJ8hcsg3F6YUfUzJ2Pot4PaFgjlLge2M3Ft0RQdUUomeiul0/w568-h292/image.png" width="568" /></a></div> <table align="left" cellpadding="0" cellspacing="0"><tbody><tr><td height="0" width="104"></td></tr><tr><td></td><td> </td></tr></tbody></table> </div><div class="WordSection3"> </div><div class="WordSection3">Classification Of Allergies</div><div class="WordSection4">·         Immediate allergies.<o:p></o:p>·         Delayed allergies.<o:p></o:p>Immediate Allergies ·         Are less common in occurrence.<o:p></o:p>·         Easily recognizable because of immediate symptoms.<o:p></o:p>·         Clinical features/ symptoms-Nausea, abdominal pain, vomiting. etc.<o:p></o:p>·         Certain late- phase reactions are eczema, etc.<o:p></o:p>·         Violent responses and life threatening reaction in some cases.<o:p></o:p>·         It can be treated with drugs temporarily but is a permanent allergy. Delayed Allergies·         Not easily recognizable, takes few hours to days to show symptoms.<o:p></o:p>·         Involves type II, III or IV but do not involve IgE i.e. type I reactions.<o:p></o:p><p class="MsoListParagraph" style="line-height: 23.36px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 40.1pt; margin-top: 6.9pt; margin: 6.9pt 40.1pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;">·         Symptoms are of low grade- headache, indigestion, abdominal pain, fatigue etc., i.e. not fatal.<o:p></o:p>·         This is very much prevalent in occurrence.<h2 style="margin-top: 0.35pt;">ALLERGIC FOODS</h2><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhkA5qhi20fTmiaQUYz7O9kaUba-72ktEFs9ZbPos-d91vasdxmbbZbs4wVtDmQ_Kjo8HGU71Ie91_Fqujcc9EkJ2a1NTv_Z6n2VUui_bZUpDA3la_uaDVAeXIDaH5R3_S7TWb4EibIo/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="411" data-original-width="573" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhkA5qhi20fTmiaQUYz7O9kaUba-72ktEFs9ZbPos-d91vasdxmbbZbs4wVtDmQ_Kjo8HGU71Ie91_Fqujcc9EkJ2a1NTv_Z6n2VUui_bZUpDA3la_uaDVAeXIDaH5R3_S7TWb4EibIo/w423-h304/image.png" width="423" /></a></div> </div><table align="left" cellpadding="0" cellspacing="0"><tbody><tr><td height="0" width="213"></td></tr><tr><td></td><td> </td></tr></tbody></table></div><div class="WordSection4"> </div><div class="WordSection4">Low allergic foods </div><div class="WordSection5">·         Apricots, Asparagus, Bananas, Barley, Carrots, Beets, Lettuce, Millet, Oats, Peaches, Rice, Squash and sweet potato.<o:p></o:p>     1. Cow’s Milk Allergy·         Prevalence 2.0 - 2.5% worldwide.·         Proteins: Casein 80% + 20% Whey.·         Several allergens have been described.·         Major: casein and beta-lactoglobulin·         Minor: whey·         High degree of cross-reactivity between cow, sheep, goat’s milk.     2. Hen’s Egg Allergy·         Composed of egg white and egg yolk.<o:p></o:p>·         Both have multiple allergens, Egg white has more allergens than egg yolk (major).<o:p></o:p>·         Ovalbumin, lysozyme (minor).<o:p></o:p>·         Cross-reactive with other birds, like duck.     3. Fish Allergy·         Higher prevalence in fish-eating countries.<o:p></o:p>·         Parvalbumin is major allergen.<o:p></o:p>·         Heat-resistent, from white meat.<o:p></o:p>·         Cross-reactivity with other fish.<o:p></o:p>     4. Crustaceans ·         Shrimp is most studied.<o:p></o:p>·         Tropomyosins major allergens.<o:p></o:p>·         Ntat-resistent allergensP.<o:p></o:p>·         Present in multiple crustacean. </div><div class="WordSection6">    5. Peanuts·         Family Leguminosae.<o:p></o:p>·         Children increasingly exposed at young age.<o:p></o:p>·         Multiple allergens described (Ara h 1, Ara h 2).<o:p></o:p>·         Responsible for most of food-induced anaphylaxis cases.<o:p></o:p> <table align="left" cellpadding="0" cellspacing="0"><tbody><tr><td height="0" width="137"></td></tr><tr><td> </td><td> </td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtloqDF0rSiU_FVFwzCa4Rb0hE9ipqm4Zil_yIwEdbYbfL96kDnkFvrB5gWggNObwXY35byqBRfGxw04zUuj86mIXip2-q0RuCJO10Fpm7DZHLN4htktNny1gt42AXK5Ygiz6uMDk0dok/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="451" data-original-width="791" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtloqDF0rSiU_FVFwzCa4Rb0hE9ipqm4Zil_yIwEdbYbfL96kDnkFvrB5gWggNObwXY35byqBRfGxw04zUuj86mIXip2-q0RuCJO10Fpm7DZHLN4htktNny1gt42AXK5Ygiz6uMDk0dok/w445-h253/image.png" width="445" /></a></div> <o:p></o:p><h1 style="margin: 12.5pt 0in 0.0001pt 21.8pt;">Types of Food <o:p></o:p>Allergic</h1><div> </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7FuU3hWtKqtJCBjDW9fD3HZaYPUTdFMLttoPymXy5nRtgxAt6mZMvN0CyAWC0vKtbxT2Io4ehzxTSjexVeBdeQu9rCl-nUlq5zW3DRRVtN7XOE458yqWJPX0q64qnrkQlgqnAzJWSb4/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="487" data-original-width="871" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7FuU3hWtKqtJCBjDW9fD3HZaYPUTdFMLttoPymXy5nRtgxAt6mZMvN0CyAWC0vKtbxT2Io4ehzxTSjexVeBdeQu9rCl-nUlq5zW3DRRVtN7XOE458yqWJPX0q64qnrkQlgqnAzJWSb4/w514-h288/image.png" width="514" /></a></div> </div><table align="left" cellpadding="0" cellspacing="0"><tbody><tr><td height="0" width="115"></td></tr><tr><td></td><td> </td></tr></tbody></table> </div><div class="WordSection6">Allergic reaction & Symptoms Of Food Allergy </div><div class="WordSection6"> </div><div class="WordSection6">Allergic Reaction</div><div class="WordSection7"><h2 style="line-height: 60.24px; margin-bottom: 0in; margin-left: 7.0pt; margin-right: 217.5pt; margin-top: 4.5pt; margin: 4.5pt 217.5pt 0in 7pt;"><o:p></o:p></h2>·         Allergic reaction can be provoked by skin contact with poison plants.·         Chemicals and animal scratches, as well as by insect stings. Ingesting or inhaling substances like pollen.·         Animal dander, molds and mildew, dust, nuts and shellfish, may also cause allergic reaction.·         Mast cells release histamine when an allergen is encountered.<o:p></o:p>·         The histamine response can produce sneezing, itching, hives and watery eyes. <h2 style="margin-top: 0.05pt;">Symptoms</h2>·         Manifestations of allergy can occur in any part of the body.·         Skin manifestations may includes dermatitis, oedema, fever, blisters, pruritus and urticaria (rashes).·         Common gastrointestinal manifestations, include cheilitis, stomatitis, colic in infants, abdominal distentions, constipation, diarrhoea, dyspepsia and nausea and vomiting.·         Respiratory symptoms include allergic rhinitis, asthma, bronchitis and nasal polyps.·         Neurologic symptoms such as migraine, neuralgias and tension fatigue syndrome (anxiety, fatigue, irritability, muscle and joints ache restlessness, stomach pain).<p class="MsoListParagraph" style="line-height: 23.36px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.1pt; margin-top: 6.8pt; margin: 6.8pt 29.1pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;"> DIAGNOSIS Dietary History<h2 style="line-height: 60px; margin-left: 399.15pt;"><o:p></o:p></h2>·         Patient is given a diary in which he should record all foods eaten and should also record any disturbances occurring due to the food allergy.<h2>Provocative test</h2>    ·         Patients are given a small quantity of the suspected food.</div><div class="WordSection8"><p class="MsoListParagraph" style="line-height: 23.36px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.15pt; margin-top: 5.0pt; margin: 5pt 29.15pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;">  ·         The test should be conducted for a minimum of 3 times before obtaining confirmative results.<o:p></o:p><p class="MsoListParagraph" style="line-height: 23.2px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.05pt; margin-top: .45pt; margin: 0.45pt 29.05pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;">  ·         Should not be conducted in patients who develop severe allergic reactions as it may prove dangerous.<o:p></o:p> <h2>Elimination test</h2>·         Patient omits one suspected food each day and keeps record of signs and symptoms.<o:p></o:p>·         Adapted in infants and children because of the limited variety of foods they eat.<o:p></o:p>·         Difficult and complicated·         Suited for investigation of patients in hospitals with a dietetic department and physician experienced in study of allergy. <h2>Radio Allergosorbent test </h2>·         It is the skin prick test that aim to detect the presence of IgE antibodies.<o:p></o:p>·         Aim to measure the binding of IgE to allergens such as milk, eggs or fish.<o:p></o:p>·         An arbitrary score from 0-4 is given. Allergic patients usually have a score above 2.<o:p></o:p>·         These tests are expensive and not very informative.<o:p></o:p> <h2>Skin Test</h2>·         In intra dermal test minute quantities of extracts containing suspected antigens are packed into the skin over the arm.·         In scratch test a small amount of the solution containing the antigen is placed into a series of scratches made into the skin.<p class="MsoListParagraph" style="line-height: 23.36px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.1pt; margin-top: .35pt; margin: 0.35pt 29.1pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;">  ·         In patch test the antigen is applied to a piece of filter paper over the skin and covered with cellophane and kept for 24 hours.<p class="MsoListParagraph" style="line-height: 23.36px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.0pt; margin-top: .35pt; margin: 0.35pt 29pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;">  ·         If a red inflammation or hive like wheal appears at the site of contact, the food is suspected to contain the allergen.<p class="MsoListParagraph" style="line-height: 23.36px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.0pt; margin-top: .35pt; margin: 0.35pt 29pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;">  ·         Sometimes oedema or erythema due to vasodilation is seen.<p class="MsoListParagraph" style="line-height: 23.36px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.0pt; margin-top: .35pt; margin: 0.35pt 29pt 0in 25pt; mso-list: l1 level1 lfo5; tab-stops: 25.0pt 25.05pt; text-indent: -0.25in;"> </div><div class="WordSection9"><h2 style="margin-top: 4.5pt;">X-ray </h2>·         An X-ray of the GI tract immediately after ingestion of suspected food, admixed with BaS04 will sometimes reveal changes associated with smooth muscle spasm.·         This only shows the abdominal distress after taking food.TREATMENTElimination diets<h2 style="line-height: 60px; margin-left: 391.8pt;"><o:p></o:p></h2>   1.     Simple exclusion diet: Single food like milk, egg, or wheat is suspected, patients are advised how to consume a diet, free of these.<o:p></o:p>ü  This is not simple in practice.<o:p></o:p><p class="MsoListParagraph" style="line-height: 24px; margin-bottom: 0in; margin-left: 43.0pt; margin-right: 29.05pt; margin-top: 6.85pt; margin: 6.85pt 29.05pt 0in 43pt; mso-list: l3 level2 lfo3; tab-stops: 43.05pt; text-indent: -0.25in;">ü  Exclusion of food like milk in children, require dietary expertise to ensure that dietary requirements are met.<o:p></o:p> 2.       Multi Exclusion Diet: It is not clear from dietary enquiry or simple exclusion diet which foods are responsible, a complex exclusion diet has to be tried on trial and error basis).<o:p></o:p>(a)   Initial exclusion diets: Initially a wide range of foods which may provoke intolerance is removed from diet and after a period of time, reintroduced singly into the diet so the offending item is identified.(b)   Graduated Exclusion diet: The number of foods excluded from a diet is gradually increased.Denaturation        3. Denaturation can help eliminate allergic activity of food, for e.g., patient may be sensitive to raw milk but boiled may be suitable. Hypersensitation    4. Some physicians have been trying to help patients by giving repeatedly small doses of the allergen either by mouth or injection in the hope that their sensitivity may disappear.</div><div class="WordSection10">Drugs            5.      A number of drugs that mitigate the symptoms of allergy are available.<o:p></o:p><p class="MsoListParagraph" style="line-height: 24px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.1pt; margin-top: 6.85pt; margin: 6.85pt 29.1pt 0in 25pt; mso-list: l3 level1 lfo3; tab-stops: 25.05pt; text-indent: -0.25in;">        6 .      Antihistamines - urticaria and angioedema. Although drugs causing somnolence are effective, likely to cause discomfort when taken regularly.<o:p></o:p>            7.          Bronchodilator drugs - bronchial spasms in attacks of asthma.<o:p></o:p><p class="MsoListParagraph" style="line-height: 24px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.25pt; margin-top: 6.95pt; margin: 6.95pt 29.25pt 0in 25pt; mso-list: l3 level1 lfo3; tab-stops: 25.05pt; text-indent: -0.25in;">        8 .      Corticosteroids are highly effective in prevention of attacks. But they can cause adverse effects when used in long term especially in children.<p class="MsoListParagraph" style="line-height: 24px; margin-bottom: 0in; margin-left: 25.0pt; margin-right: 29.25pt; margin-top: 6.95pt; margin: 6.95pt 29.25pt 0in 25pt; mso-list: l3 level1 lfo3; tab-stops: 25.05pt; text-indent: -0.25in;"> Dietary advice    9.      Patients who are sensitive to eggs may be able to take egg yolk as the egg white is the main allergen.Facts about food allergies·         Food allergy is not common but can be serious.<o:p></o:p>·         Food allergy differs from food intolerance, which is far more common.<o:p></o:p>·         The more frequent types of food allergies in adults differ from those in children.<o:p></o:p>·         Children can outgrow their food allergies, but adults usually do not.·         The diagnosis of food allergy is made with a detailed history, the patient’s diet diary, or an elimination diet.·         Food allergy is treated primarily by dietary avoidance. <h2>PREVENTION</h2>·         Food allergy is treated by avoiding the foods that trigger the reaction.·         Advice client that, once he and his healthcare provider have identified the food(s) to which he is sensitive, he must remove them from his diet.·         Encourage him to must read the detailed ingredient lists on each food he is considering eating.</div><div class="WordSection11"><h2 style="margin-top: 4.5pt;">Difference Of Food Allergy And Food Intolerance</h2>·         Sometimes, a reaction to food is not an allergy at all but another type of reaction called<o:p></o:p>“food intolerance".<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEV4CexWF_V7sSc0z0m15yXKZgjdhQ8cYCiZtcn1kbGA5u_zD4FpdpW1Ro7pirKE9rbP5ip5JjxfPppmrQsGgNpdoDKHnlzHwRKxxi0r8WVOWooY_xtRxN99Ga6UbzhEzVCRfgCrPQHU/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="360" data-original-width="920" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEV4CexWF_V7sSc0z0m15yXKZgjdhQ8cYCiZtcn1kbGA5u_zD4FpdpW1Ro7pirKE9rbP5ip5JjxfPppmrQsGgNpdoDKHnlzHwRKxxi0r8WVOWooY_xtRxN99Ga6UbzhEzVCRfgCrPQHU/w519-h202/image.png" width="519" /></a></div> </div>