Artikel

DeFInition and design of hypoallergenic foods

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Abstract e most common food allergies in adulthood are
to plant foods (nuts, legumes, fruits, and vegeta-bles). Eliminating relevant allergens in the plant itself re presents a new approach to allergen avoid-ance for the primary, secondary, and tertiary pre-vention of food allergies. A variety of methods
have been used to date with varying success in proof-of-concept investigations into the design of hypoallergenic foods. e present paper provides an overview of the current status of various hypo-allergenic foods produced in model allergen plants (rice, soy, apple, tomato, carrot, peanut). Pers-pectives and challenges are discussed. e mar-keting of genetically modi’ed hypoallergenic
foods produced in this way is not currently fore-seeable.

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Informasi Detail

Judul Seri

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No. Panggil

Artikel

Penerbit

German : Springer., 2015

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

DOI: 10.1007/s40629-

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Allergo J Int 2015; 24:244–55

Subjek

Medicine
Hypoallergenic

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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