Presentation on Food allergens & immunology.

1. Queens College of food technology
And Research Foundation,
Aurangabad
COURSE TITLE : STUDENT READY SEMINAR
COURSE NO : FPO – 476
COURSE TEACHER : PROF. ANURAG GHATGE SIR
UNDER GUIDANCE : PROF. AIMAN SIR
PRESENTED BY
MR. SIDDIQUI M. AMAAN UL HASAN
REG.NO. 2019FTQS043

2. Food Allergens and Immunology

3. Table Of Content
1. Introduction
2. Immunology
3. Food Allergy
4. Ag-Ab response
5. Types of food allergies
6. Common Foods that cause food allergy
7. What actually happens to our body during food allergy
8. Symptoms
9. Treatment and management
10. Conclusion
11. References

4. Introduction
 An allergen is any normally harmless substance that causes an immediate allergic
reaction in a susceptible person. Food allergens are almost always proteins although
other food constituents, such as certain additives, are known to have allergenic
(allergy-causing) properties
 Allergy and immunology is the area of medicine dedicated to the care and treatment of
health concerns and conditions of the immune system, including allergic disease and
related symptoms and reactions — from asthma, sinus problems, or seasonal allergies
to life-threatening reactions to drugs, food, vaccines,
 Immunology is the study of physiological defenses by which the host destroys or
neutralizes foreign matter.
 Food allergy affects up to 6 to 8 percent of children under the age of 3 and close to 4
percent of adults.

5. Immunology
 Immunology is the study of the immune system and is a very important branch of the
medical and biological sciences
 Immunology is the study of physiological defenses by which the host destroys or
neutralizes foreign matter
 Immunology involves all the defense mechanisms occurring in the body
after the invasion of any infectious agent and the ability to resist this
infection is referred to as immunity.

6. Types of Immunoglobin’s (Ab)
 The Five major classes of antibodies , or immunoglobulins, differ in
distribution and function
1. IgG
2. IgE
3. IgD
4. IgM
5. IgA
 Out of these immunoglobulins IgE is responsible for food allergic reaction

8. Food Allergy
 Food allergy refers to a particular type of response of the immune
system in which the body produces what is called an allergic, or IgE,
antibody to a food. (IgE, or immunoglobulin E, is a type of protein that
works against any type of foreign body entering in the body.
 Foods that cause allergic reaction are called Allergens.
 Food allergy is an abnormal response to a food triggered by the body’s
immune system

9. Antigen – Antibody response
 When an alien substance enters the body, the immune systemis able to
recognize it as foreign because molecules in the surface of the antigen differ
from those found in the body
 To eliminate the invader, the invader system calls on the number of
mechanisms, including one of the most important – Antibody production
 Antibodies attack antigens by binding to them
 Antigens and Anti bodies combine specifically with each other. This
interaction between them is called ‘Antigen – Antibody rection’
 Also called as Ag-Ab reaction
 The binding of an antibody to an antigen can neutralize its action by simply
changing its chemical composition,

11. Foods that are responsible for major
reaction
I. Milk (mostly in children
II. Eggs
III. Peanuts
IV. Tree nuts , like walnuts, almonds, pine nuts, brazil nuts and pecans
V. Soy
VI. Wheat and other grains with gluten, including barley, rye,and oats
VII. Fish (mostly in adults)
VIII. Mushrooms
IX. Shellfish ( mostly in adults )

12. S.no Allergic Proteins Food Source
1 Lactose Dairy products mainly milk
2 Gluten Wheat, Barley, rye
3 Yeast Bread
4 Fructose Beans

13. Types of Food Allergies
IgE mediated food allergy IgE non mediated food allergy
 Symptoms result from the body’s Immune Other parts of the body’s system react to
system making antibodies called a certain food. This reaction causes
Immunoglobulin E (IgE) antibodies. These IgE symptom's but does not involve an IgE
Antibodies react with a certain food. Antibody.
• Examples of IgE mediated food allergy are :- Examples of IgE non – mediated food
1. Cross reactivity allergies are : -
2. Oral allergy syndrome 1. Eosinophilic Esophagitis (EoE)
2. Food Protein – Induced Enterocolitis
Syndrome( FPIES)

14. What actually happens to our body
during food allergy.
 When someone has a food allergy, their immune system mistakenly identifies a specific
food or a substance in food as something harmful.
 In response, their immune system triggers cells to release an antibody known as
Immunoglobin E (IgE) to neutralize the allergy causing food or food substance (the
allergen)
 IgE combines with mast cells and basophils that circulate thought the blood.
 The next time they eat even the smallest amount of the food, IgE antibodies sense it and
signal their immune system to release a chemical called Histamine, as well as well as
other chemicals, into the bloodstream
 These chemicals cause allergy symptoms.

15. Symptoms
 Allergic reaction to food normally occur within minutes of eating the
trigger food , through they can sometimes appear a few hours later.
 Symptoms of food allergy allergy include :

16.  In some cases, food allergies can cause a severe reaction called
anaphylaxis.
 Anaphylaxis is a serious, life- threating allergic reaction which require
immediate medical treatment. If not treated properly, anaphylaxis can be
fatal
 Signs of the reaction include :
1. Blood pressure drop
2. Trouble breathing
3. Dizziness
4. Possible death

17. Treatment & Management
 If someone is diagnosed with food allergy, the treatment plan will be to
strictly avoid food.
 An anaphylactic episode can be treated with a hormone called Epinephrine,
which maintains blood pressure and opens up the airways.
 People diagnosed with food allergy are advised to carry a medical device
Auto- injector along which releases a single dose of epinephrine into the
thigh muscles.

18. Conclusion
Food allergies are a disease which cannot be treated or cured, it can only be or cured, it
can only be prevented . So it is important for a person to identify his food allergens or the
proteins which might affect his body and should avoid their consumption.
‘Precaution is better than cure’

19. References
 Antigen and Antibody Reaction basics Dr.T.V.Rao MD SlideShare
 Food Allergy Awareness Food Allergy Research & Education (FARE)
 Food Allergies and Other Food Sensitivities A publication of the Institute of
Food Technologies Expert Panel on Food Safety and Nutrition Steve L. Taylor,
Ph.D. and Susan L. Hefele, Ph.D.
 The immunology of food Allergy Laura K. Johnston, Karen B. Chin and Paul J.
Bryce https //www.jimmunol.org/content/192/6/2529 doi :
10.4049/jimmunol. 1303026 J Immunol 2014 ; 192:2529-2534