Kinetics of aflatoxin degradation during peanut roasting.
This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695μg/kg) were roasted at 180°C for up to 20min. The percentage of aflatoxin degradation after 20min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695μg/kg, respectively. This difference was statistically […]
Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food.
Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi (molds). These low molecular weight compounds (usually less than 1000 Daltons) are naturally occurring and practically unavoidable. They can enter our food chain either directly from plant-based food components contaminated with mycotoxins or by indirect contamination from the growth of toxigenic fungi on food. Mycotoxins […]
Prevalence of food allergies and intolerances documented in electronic health records.
BACKGROUND: Food allergy prevalence is reported to be increasing, but epidemiological data using patients' electronic health records (EHRs) remain sparse. OBJECTIVE: We sought to determine the prevalence of food allergy and intolerance documented in the EHR allergy module. METHODS: Using allergy data from a large health care organization's EHR between 2000 and 2013, we determined […]
An update on the impact of food allergy on anxiety and quality of life.
PURPOSE OF REVIEW: Food allergies have become more common, and management involves dietary avoidance that can impair quality of life. Patients and families must manage the daily risk of anaphylaxis at each meal. The purpose of this review is to describe the impact of food allergies on quality of life and to provide an update […]
Genotypic Regulation of Aflatoxin Accumulation but Not Aspergillus Fungal Growth upon Post-Harvest Infection of Peanut (Arachis hypogaea L.) Seeds.
Aflatoxin contamination is a major economic and food safety concern for the peanut industry that largely could be mitigated by genetic resistance. To screen peanut for aflatoxin resistance, ten genotypes were infected with a green fluorescent protein (GFP)-expressing Aspergillus flavus strain. Percentages of fungal infected area and fungal GFP signal intensity were documented by visual ratings every 8 h for 72 […]
Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes.
In this study, the microwave (MW) roasting (MWR) of peanuts (Arachis hypogaea L.) is attempted, optimized and compared with conventional drum roasting. A two factor/three level face centered composite design based MWR experiments was conducted at different roasting time (60, 180 and 300 s) and MW power levels (180, 540 and 900 W). The roasting […]
Specific allergen profiles of peanut foods and of diagnostic or therapeutic allergenic products.
RATIONALE: 'Generic' immunoassays for peanut cannot discriminate between allergen levels in peanut derived food products or therapeutics. Clinical trials of oral immunotherapy are strengthened by using standardized peanut preparations, with defined doses of major allergens. OBJECTIVE: This paper describes measurement of Ara h 1, Ara h 2 and Ara h 6 in peanut foods and […]
Low Food Allergy Prevalence Despite Delayed Introduction of Allergenic Foods—Data from the GUSTO Cohort.
BACKGROUND: There is mounting evidence that early introduction of allergenic food decreases the risk of food allergy development, especially in high-risk infants with eczema. However, there is a lack of data to suggest whether this association holds true in Asian populations. OBJECTIVE: To investigate the relationship between the timing of introduction of allergenic foods and […]
Methods in Allergy/Immunology: Food Challenges.
Since there is no in vitro test, which can accurately predict the clinical relevance of a sensitization to food, the oral food challenge still remains the most reliable procedure to confirm or exclude food allergy and to assess the development of tolerance in children with potentially transient food allergies such as to cow's milk, hen's […]
The role of environmental exposure to peanut in the development of clinical allergy to peanut.
The presence of peanut allergy has increased over the years and still remains one of the most common causes of food-related anaphylaxis. The way in which peanut sensitization occurs has been explored, such as via maternal consumption in pregnancy, via breast milk and through a disrupted skin barrier. It has previously been shown that environmental […]