Food Allergens Management 食品过敏源 2 Contents 内容? Definitions 定义? Principals of food allergy 食品过敏症的原则? Food allergens 食品过敏源? Allergen management programme 过敏源管理计划? Summary 总结 Food allergy versus food intolerance 食品过敏源与食品不耐性? Food allergy : the immune-mediated state of hypersensitivity resulting from exposure to a food-borne allergen (usually a protein or glycoprotein). Normally developing serious reactions and even causing deaths. ?食品过敏症:高度敏感性的免疫调节状态,系由接触食品携带的过敏源(一般为蛋白质或糖原蛋白)而产生。通常发展为系列反应,甚至导致死亡。? Food intolerance : are non-toxic, nonimmune -related mainly due to naturally occurring toxicants (. gluten), microbial or chemical food contaminants (. phenylanaline ) and inherited metabolic disorders (. lactose intolerance). Rarely life-threatening. ?食品不耐性:非毒性的、与免疫无关,主要由于自然生成的毒性物质(例如面筋),微生物或化学性食品污染(如苯***)以及遗传新陈代谢失调(如乳糖不耐)。很少危及生命。 Principals of food allergy : Prevalence 食品过敏症的原则:流行? The true prevalence is unknown. 真正流行不为人知。? It is estimated that 1% of adults and 5-6% of children have a true food allergy. 据估算, 1% ***、 5-6% 儿童有真正的食品过敏症。? Approximately 950 severe reactions to foods requiring hospitalisation occur annually in the US. (According to the USDA 15% of the US population may be allergic to some food ingredients). ?美国每年发生大约 950 例对食品严重的反应,需要住院治疗。(根据 USDA 调查,15% 的美国人口对一些食品原料过敏) ? In the UK it is estimated that there are a total of 15 million sufferers from allergies to various substances - not only foodstuffs- (1 in 4 of the population). 英国估计有总数达 1500 万人对各种物质-不只是食品-过敏(人口总数的四分之一) ? Allergic individuals react to trace levels of the offending allergen. ?过敏群体对所引发过敏源痕迹有反应。 Key players of allergenic response 过敏源反应的关键因素 Three ponents 三个关键部分: Antigen 抗原( allergen 过敏源) IgE Antibodies 抗体 Effector cell 效应基因细胞( mast cell or basophil 杆细胞或碱性细胞) IgE are produced by B cells (Lymphocytes) in response to exposure to the 细胞(淋巴细胞)遇到抗体时产生 IgE Glycoproteins that are absorbed during digestion and distributed to the body via the blood stream 在消化时吸收的糖原蛋白质通过