Welcome to the Internet Symposium on Food Allergens,
There are still many problems to be solved in food allergy, especially in association with processed foods, and data covering the allergenic potency of processed foods are very limited. In this issue Allergens of Animal Origin: Stability and Allergenicity of Processed Foods, the impact of food processing is reviewed. In general, heating, enzymatic digestion, and ultrafiltration can reduce the allergenicity of food allergens. However, some allergens may be resistant to these treatments and even an increase of the allergenicity of such allergens can occur.
Peach is the most common cause of food allergic reactions in Southern Europe as covered by the new Allergen Data Collection on Peach (Prunus persica). The major peach allergen belongs to the family of lipid-transfer proteins which only recently became known as a group of plant pan-allergens. In addition a new update of the Allergen Data Collection on Codfish (Gadus morhua) (Supplement 6) presenting recent data is now available.
This time I would like to thank not only the reviewers and co-authors who have helped and are helping to establish the Internet Symposium on Food Allergens but also all the readers who are continuously interested in every new issue.
Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Cure
by Jonathan Brostoff, Linda Gamlin
Paperback - 400 pages (May 2000)
Dietary Management of Food Allergies and Intolerances: A Comprehensive Guide
by Janice Vickerstoff Joneja Paperback 2nd edition (March 1998)
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