2013 Fiscal Year Final Research Report
Reduction of allergenicity of food protein for dietary education and promotion of health and Quality of Dietary Life
| Project/Area Number |
22500785
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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 同志社女子大学, 生活科学部, 教授 (50144358)
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| Project Period (FY) |
2010-04-01 – 2014-03-31
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| 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 |
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| 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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