食品过敏原管理Food allergens.pptxVIP

食品过敏源 FoodAllergensManagement 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 (e.g. gluten), microbial or chemical food contaminants (e.g. phenylanaline) and inherited metabolic disorders (e.g. 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（如苯胺）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%成人、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 essential components三个关键部分:Effector cell 效应基因细胞(mast cell or basophil杆细胞或碱性细胞)Antigen抗原 (allergen过敏源)IgE Antibodies抗体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血流分送到全身IgE are produced by B cells (Lymphocytes) in response to exposure to the antigen.B细胞(淋巴细胞）遇到抗体时产生IgEMast cells are found in the connective tissue杆细胞发现于结缔组织Basophils circulate in the blood