Investigation of preventive measures for accidental allergen intake and identification of risk factors in food allergy adapted nursery lunch

2015 Fiscal Year Final Research Report

• Project/Area Number: 25350170
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Beppu University
• Principal Investigator: Takamatsu Nobue 別府大学, 食物栄養科学部, 教授 (90331876)
• Co-Investigator(Renkei-kenkyūsha): URISU ATSUO 藤田保健衛生大学, 医学部, 教授 (20193972) ; KONDO YASUTO 藤田保健衛生大学, 医学部, 教授 (30301641)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 食物アレルギー / 給食 / アレルゲン / 加工食品

Outline of Final Research Achievements

We measured allergen concentrations in processed foods labeled as containing minimal allergens. Allergen such as wheat, milk and eggs were measured using ELISA technique. About half of the investigated products contained allergen less than the detection limits. However, some products contained over 20 micrograms/gram of milk or eggs. Most of the snacks using soy-sauce contained wheat less than the detection limit.
We also measured allergens in the air environment of nursery kitchen facilities and lunch rooms. We confirmed contamination of meals with wheat allergen when flour was used in the kitchen at the same time. Information of antigen measurements maybe useful in preventing serious accidents by contamination.

Free Research Field

栄養学　食品学