Reakcije preosjetljivosti na hranu

undergraduate thesis

• Title (english): Food hypersensitivity reactions
• Author: Florentina Čučković
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Na osnovu istraživanja procijenjuje se da oko 2% odraslih širom svijeta ima neki oblik reakcije preosjetljivosti na hranu, i da su oko 1% u pitanju prave alergijske reakcije. Reakcije preosjetljivosti na hranu podrazumijevaju bilo kakav nepredviđen klinički odgovor prilikom unošenja hrane. Reakcije preosjetljivosti mogu biti imunološki posredovane i nazivaju se alergijom te ne-imunološki posredovane i nazivaju se intolerancijom na hranu. Alergije mogu biti IgE i neIgE posredovane. Najčešći alergeni su proteini. Prilikom procesa obrade i pripreme hrane proteini se mogu kemijski modificirati pri čemu se mogu promijeniti njihova alergena svojstva. Najčešći alergeni koji su uglavnom otporni na procese prerade hrane nalaze se u žitaricama, ribama i rakovima, jajima, kikirikiju, soji, mlijeku, orašastim plodovima, celeru, gorušici, sjemenkama sezama. Do danas ne postoje potpuno određeni kriteriji za dijagnozu alergije na hranu ili intoleranciju.

Abstract (english)

Studies suggest that around 2% of the world’s adult population have food hypersensitivity, and around 1% have true food allergy. Food hypersensitivity represent any untoward non-psychologically mediated reaction following the ingestion of a food. Food hypersensitivity reactions could be divided into immune-mediated reactions (food allergies) and non immune-mediated reactions (food intolerances). Food allergy can be further subdivided into IgE-mediated food allergy and non-IgE-mediated food allergy. Food allergens are almost always proteins. During food processing proteins could be chemically modified which in turn could change its allergenicity. The most common food allergens, that are not almost influenced by processing, include cereals, fish and crustaceae, eggs, peanuts, soy, cow ’ s milk, tree nuts, celery, mustard and sesame seeds. There is no unique criterium that can determine food allergy or intolerance.

• Keywords: alergija; intolerancija; alergeni; dijagnostički testovi
• Keywords (english): allergy; intolerance; allergens; diagnostic test
• Language: croatian
• URN:NBN: urn:nbn:hr:159:473224
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 08:04:11