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United States Department of Agriculture

Agricultural Research Service

Research Project: REDUCING THE ALLERGENIC PROPERTIES OF PEANUTS Title: Food Allergy

Authors
item Maleki, Soheila
item Burks, A. W. - DUKE UNIV. MED. CTR.
item Helm, R.M. - ARK. CHILDREN HOSP.

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: February 14, 2006
Publication Date: February 11, 2007
Citation: Maleki, S.J., Burks, A., Helm, R. 2007. Food allergy. ASM Press. 330.

Interpretive Summary: The incidence of food allergy appears to be increasing, as is our understanding of the underlying mechanisms, treatment options, identifying, and characterizing allergenic proteins within food sources. The aim of this book is to translate how this vast array of information may fit into development of novel therapies and treatments, better diagnosis and detection of allergens, prediction tools for determining potential allergenicity of novel proteins and reduction in allergenicity of the food supply. We would like to provide clinicians, scientists, educators, and regulators with a authoritative account of the state of knowledge of current topics in food allergy from a multifaceted perspective of well known experts in the field of medicine, biochemistry, immunology, bioinformatics, and food science. Particular emphasis has been placed on: 1) clinical aspects of food allergy and advances in diagnosis; 2) cutting edge immunochemical theories and molecular mechanisms; 3) immunotherapy and the role of animal models in advancing food allergy research; 4) detection and dealing with existing and novel allergens in the food supply; 5) The use of the hottest new bioinformatics tools and characterization, and identification of potential allergens using these tools; and 6) food processing and allergenicity and methods for preparing hypoallergenic food allergen sources.

Technical Abstract: The incidence of food allergy appears to be increasing, as is our understanding of the underlying mechanisms, treatment options, identifying, and characterizing allergenic proteins within food sources. The aim of this book is to translate how this vast array of information may fit into development of novel therapies and treatments, better diagnosis and detection of allergens, prediction tools for determining potential allergenicity of novel proteins, and reduction in allergenicity of the food supply. We would like to provide clinicians, scientists, educators, and regulators with a authoritative account of the state of knowledge of current topics in food allergy from a multifaceted perspective of well known experts in the field of medicine, biochemistry, immunology, bioinformatics, and food science. Particular emphasis has been placed on: 1) clinical aspects of food allergy and advances in diagnosis; 2) cutting edge immunochemical theories and molecular mechanisms; 3) immunotherapy and the role of animal models in advancing food allergy research; 4) detection and dealing with existing and novel allergens in the food supply; 5) The use of the hottest new bioinformatics tools and characterization, and identification of potential allergens using these tools; and 6) food processing and allergenicity and methods for preparing hypoallergenic food allergen sources.

Last Modified: 10/20/2014
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