(过敏原管理)Foodallergens精选.pptx

FoodAllergensManagement食品过敏源Contents内容Definitions定义Principalsoffoodallergy食品过敏症的原则Foodallergens食品过敏源Allergenmanagementprogramme过敏源管理计划Summary总结Foodallergyversusfoodintolerance食品过敏源与食品不耐性Foodallergy:theimmune-mediatedstateofhypersensitivityresultingfromexposuretoafood-borneallergen(usuallyaproteinorglycoprotein).Normallydevelopingseriousreactionsandevencausingdeaths.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。Foodintolerance:arenon-toxic,nonimmune-relatedmainlyduetonaturallyoccurringtoxicants(e.g.gluten),microbialorchemicalfoodcontaminants(e.g.phenylanaline)andinheritedmetabolicdisorders(e.g.lactoseintolerance).Rarelylife-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（如苯胺）以及遗传新陈代谢失调（如乳糖不耐）。很少危及生命。Principalsoffoodallergy：Prevalence食品过敏症的原则:流行Thetrueprevalenceisunknown.真正流行不为人知。Itisestimatedthat1%ofadultsand5-6%ofchildrenhaveatruefoodallergy.据估算，1%成人、5-6%儿童有真正的食品过敏症。Approximately950severereactionstofoodsrequiringhospitalisationoccurannuallyintheUS.(AccordingtotheUSDA15%oftheUSpopulationmaybeallergictosomefoodingredients).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)IntheUKitisestimatedthatthereareatotalof15millionsufferersfromallergiestovarioussubstances-notonlyfoodstuffs-(1in4ofthepopulation).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)Allergicindividualsreacttotracelevelsoftheoffendingallergen.过敏群体对所引发过敏源痕迹有反应。Keyplayersofallergenicresponse过敏源反应的关键因素Threeessentialcomponents三个关键部分:Antigen抗原(allergen过敏源)IgEAntibodies抗体Effectorcell效应基因细胞(mastcellorbasophil杆细胞或碱性细胞)IgEareproducedbyBcells(Lymphocytes)inresponsetoexposuretotheantigen.B细胞(淋巴细胞）遇到抗体时产生IgEGlycoproteinsthatareabsorbedduringdigestionanddistributedtothebodyviathebloodstream在消化时吸收的糖原蛋白质通过血流分送到全身Mastcellsarefoundintheconnectivetissue杆细胞发现于结缔组织Basophilscirculateinthebloodstream碱性细胞在血流中循环Bothhavehigh-affinityIgEreceptorsonthesurface它们都与表面的IgE受体有密切关系Clinicalmanifestations临床表现Gastro-intestinal胃肠反应:Swellingofmouthparts,abdominalcramps,diarrhoea,nausea,vomiting.嘴部肿胀、腹部痉挛、腹泻、恶心