FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES


https://doi.org/10.21323/2414-438X-2017-2-2-23-36

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Abstract

The number of people with food hypersensitivity, namely food intolerance and food allergies, grows every year. Food intolerance is classified into following types: enzymopathy; leaky gut syndrome; psychogenic food intolerance; detoxification insufficiency and true food intolerance. Food allergens mainly are glycoproteins, haptens
or polypeptides. Most cases of food allergy are IgE-mediated allergic reactions. Recent discoveries in medicine, detailing and classification of food hypersensitivity require further researches to develop modern techniques and product recipes with specified properties
for consumers with food hypersensitivity. Existing technologies are based on the elimination and or reduction of the content of the allergenic substance in food. The article provides an overview of causes of food intolerance and food allergy, legislative background, a list of food allergens and methods of control, market profile of hypoallergenic produce and scientific approaches to creating hypoallergenic food products based on raw materials of animal origin.

About the Authors

A. B. Lisitsyn
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
doctor of technical sciences, professor, Аcademician of the Russian Academy of Sciences, Director


I. M. Chernukha
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
doctor of technical sciences, professor, corresponding member to the Russian Academy of Sciences, leading research scientist of Experimental clinic — laboratory «Biologically active substances of an animal origin»


O. I. Lunina
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
candidate of technical sciences, senior research scientist, Department of international scientific and technical cooperation


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Supplementary files

For citation: Lisitsyn A.B., Chernukha I.M., Lunina O.I. FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES. Theory and practice of meat processing. 2017;2(2):23-36. https://doi.org/10.21323/2414-438X-2017-2-2-23-36

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