Reduction of allergenicity of food protein for dietary education and promotion of health and Quality of Dietary Life
Project/Area Number |
22500785
|
Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Single-year Grants |
Section | 一般 |
Research Field |
Eating habits, studies on eating habits
|
Research Institution | Doshisha Women's College of Liberal Arts |
Principal Investigator |
ITO Setsuko 同志社女子大学, 生活科学部, 教授 (50144358)
|
Project Period (FY) |
2010-04-01 – 2014-03-31
|
Project Status |
Completed (Fiscal Year 2013)
|
Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2012: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2010: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
|
Keywords | 食物アレルギー / 低アレルゲン化 / 健康と食生活 / 卵 / 牛乳 / 小麦 / 食教育 / 食物アレルギ- / 食生活 / 食事指導 / 抗原量 |
Research Abstract |
The basis of the management of food allergy is minimal elimination diet based on the correct diagnosis of offending allergen aiming at "eating" safely. The principle of food allergy is IgE-mediated food hypersensitivity and the severity of the symptom is influenced by the level of specific IgE and the amount and quality of absorbed allergen. Food is composed of plural kinds of component proteins whose antigenicity varies independently by cooking and the influence of other materials. Reduction of antigenicity of hen's egg, cow's milk and wheat flour was investigated in order to apply to dietary education and promotion of health and Quality of Dietary Life.
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Report
(5 results)
Research Products
(72 results)