New European food allergy research
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A team of scientists from across Europe are embarking on new research to develop a treatment for food allergy.
“Food allergy affects around 10 million EU citizens and there is no cure,” says Dr Clare Mills of the Institute of Food Research, a lead partner in the Food Allergy Specific Therapy (FAST) research project. “All people with food allergy can do is avoid the foods to which they are allergic. The threat of severe anaphylaxis has a great impact on their quality of life.”
Attempted treatment with allergen-specific immunotherapy, where a patient received monthly injections with an allergen extract for three to five years, failed because it could cause anaphylaxis as a side effect.
Anaphylaxis is a severe allergic reaction involving the whole body, often within minutes of exposure to the allergen. Peanut allergy is the most widely known cause, but other causes of anaphylaxis include other foods, insect stings, latex and drugs. If untreated in time it can be fatal.
In the FAST project, scientists will use modified variants of allergic proteins that are hypoallergenic and therefore safer. The proteins will be purified making them more effective and making it easier to control the dose.
Ninety percent of all food allergies are caused by about 10 foods. Allergies to fish and fruit are among the most common in Europe. In fish allergy the protein responsible is parvalbumin and in fruit it is lipid transfer protein (LTP). Modified hypo-allergenic versions of these proteins will be produced at tested as potential treatments.
“We are hoping for a cure that will allow people to eat fish or fruit again,” says Dr Ronald van Ree from the Academic Medical Center at the University of Amsterdam. “But a significant reduction of sensitivity would already be a great step forwards.
“The risk of unintentional exposure due to cross-contamination of foods, or while eating in restaurants or at parties, will decrease. This will take away lot of the anxiety that has a negative impact on the quality of life of food allergy sufferers.”
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Experts in the U.S. say food allergies are on the rise and although strict avoidance is currently the only treatment, new effective therapies are currently being developed. According to experts at the annual meeting of the American College of Allergy, Asthma and Immunology (ACAAI) in Seattle, research shows that food allergies are increasing - especially
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According to the Centers for Disease Control and Prevention (CDC) in the United States in 2007 around 3 million children under 18 had food allergies - a rise of 18% since 1997. The CDC says in 2006 about 6.8 million children suffered from some sort of allergy and for some reason which remains unclear there
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During her doctoral work, Lise Holden developed a method of identifying lupin protein in food products. She also investigated the incidence of lupin allergy among children with food allergy and studied the proteins in lupin responsible for allergy production. Several hundred species of lupin exist. Lupin seed, rich in protein and fibre, has formed
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A study by scientists in New Zealand say craving something sweet like a biscuit or piece of chocolate could be a response to an addiction. According to Dr. Simon Thornley from Auckland’s Regional Public Health Service the reason unhealthy sugar and fat laden foods are being consumed is because they are addictive and could be
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