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Food Allergens
FDSN524 Final Exam
| Name four allergens in Canada not listed as major food allergens in the US. | Mustard, sesame, sulphites, seafood |
| Antigen | Substance that causes the immune system to make antibodies against it. |
| The body makes _____ antibodies against a particular food protein. | immunoglobulin E (IgE) |
| Sensitization phase | No reaction with first exposure, no symptoms |
| Mast cells include ______ and ______. | histidine, proteases |
| T or F: IgE antibodies attach to mast cells and then immediately forget the antigen. | False |
| Elicitation phase | Subsequent exposure to the allergen triggers a cascade of events. |
| The inflammatory response from an allergy is a result of what? | Mast cells releasing histamine |
| Name four types of symptoms from an allergy. | Hives, itching, mucous secretion, difficulty breathing |
| Anaphylaxis | Rapid onset of a severe, potentially life-threatening reaction to an allergen. |
| T or F: There is no cure for a food allergy. | True |
| What types of treatment are available for people with allergies? | Epinephrine, antihistamines (does not stop only masks symptoms), call 911 |
| T or F: Celiac disease is a food allergy. | False |
| What two proteins make up gluten? | Prolamins, glutelin |
| Prolamin is a water _____ protein. | insoluble |
| T or F: Barley, rye, and wheat are grains which contain gluten. | True |
| Name four types of food with gluten. | Breads, pastas, soy sauce, cereal, beer |
| Describe the difference between a wheat allergy and celiac disease. | Wheat allergy: IgE autoimmune reaction to wheat protein Celiac disease: IgG autoimmune reaction to gluten protein |
| Describe the difference between a milk allergy and lactose intolerance. | Milk allergy: IgE immune reaction to milk protein Lactose intolerance: enzyme lactase missing. |
| Oral allergy syndrome | Seasonal allergies to pollen; raw fruits/ vegetables cause an itchy or scratchy mouth. |
| Eosinophilic esophagitis | Esophagus lining becomes inflamed and difficult for food to be swallowed. |
| Name three types of diagnosis/testing for food allergies. | Blood tests, skin prick tests ( most accurate -risky fo highly allergic people), oral food challenge (determine if allergy is outgrown) |
| Desnsitization | Goal is to minimize a serious response through accidental exposure |
| Cross-contact | Food proteins mixing with other foods; allergen transfer; cooking does not impact chance of allergic reaction |
| ______ requires that food allergens be labeled on food packages. | FALCPA |
| T or F: Advisory or precautionary labels are required in the US. | False |
| Food recalls are recorded in the _____. | Reportable food registry |
| Class 1 recall | Can cause serious health problem or death. |
| Class 2 recall | Might cause temporary health problem or slight threat. |
| Class 3 recall | Unlikely to cause an adverse health reaction but violates labeling laws. |
| T or F: The Gluten-free rule only applies to FDA regulated packaged foods. | True |
| What analytical methods can be used to detect allergens? | PCR, mass spectrometry, ELISA, cleaning/sanitation, lateral flow devices |
| What are some analytical challenges? | Food matrix can impact, hydrolyzed or fermented foods are difficult, ELISA kits vary, cross-reactivity |
Created by:
goberoi
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