2009 Fiscal Year Final Research Report
Guideline for dietary education and management of food allergy based on scientific evidence
| Project/Area Number |
19500697
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Doshisha Women's College of Liberal Arts |
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Principal Investigator |
ITO Setsuko Doshisha Women's College of Liberal Arts, 生活科学部, 教授 (50144358)
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| Project Period (FY) |
2007 – 2009
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| Keywords | 食教育 / 食物アレルギー |
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| Research Abstract |
The principle of the management of food allergy is minimal elimination diet based on accurate diagnosis. Epidemiological survey in nursery school in Kyoto revealed that 10.4% of babies eliminated at least one food allergen and the percentage of elimination diet decreased with growth. Egg, cow's milk and wheat composed more than 75% of offending food. Quantitative evaluation of the antigenicity of those three kinds of food revealed that the antigenicity of egg can be controlled by cooking at will and enabled to make a list of egg exchange for clinical use for diet after passing food challenge test and a guideline for dietary education and management of food allergy.
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