HYPOALLERGENIC FOODS - SOYBEANS AND PEANUTS

Authors: HELM, RICKI - UNIV OF ARKANSAS; BURKS, A - UNIV OF ARKANSAS; Herman, Eliot

Submitted to: Information Systems for Biotechnology News Report
Publication Type: Other
Publication Acceptance Date: 9/1/2002
Publication Date: 10/1/2002
Citation: HELM, R.M., BURKS, A.W., HERMAN, E.M. HYPOALLERGENIC FOODS - SOYBEANS AND PEANUTS. INFORMATION SYSTEMS FOR BIOTECHNOLOGY NEWS REPORT. 2002.

Interpretive Summary:

Technical Abstract: Food allergies have been recognized as a growing problem. Although food allergies are routinely managed by avoidance, understanding how food allergies are induced presents the prospect for moderating adverse and possibly life-threatening immune reactions. Among the possible means to manage food allergies is the production of hypoallergenic varieties of foods. In this report, current research to suppress and modify food allergens to produce hypoallergenic food is described.