• Clinical and Experimental Pediatrics
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• v.51 no.4
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• pp.351-354
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• 2008

Anaphylaxis is an acute systemic reaction caused by IgE-mediated immunological release of mediators from mast cells and basophils to allergenic triggers, such as food, insect venoms, and medications. An alternative definition was recently proposed as follows: anaphylaxis is a "condition caused by an IgE mediated reaction" that is "often life threatening and almost always unanticipated." The reaction can be severe enough to lead to the rapid onset of symptoms, including dizziness, upper airway occlusion, bronchial constriction, hypotension, urticaria, cardiovascular arrhythmias and possible cardiac arrest. The incidence or prevalence of anaphylaxis in Korean pediatrics has not known. Thus, Epidemiology of Anaphylaxis in Pediatrics based on the data from Korean Health Insurance Review and Assessment Service (KHIRA) from 2001 to 2007 and questionnaire to the member of Korean Academy of Pediatric Allergy and Respiratory Disease (KAPARD) who are working at the training hospitals was studied. The incidence of anaphylaxis under age 19 is 0.7-1.0 per 100,000 year-person. The causes of anaphylaxis based on data from KHIRA were unknown (61.7%), food (24.9%), medications (12.4%), and serum (1.0%).

• Proceedings of the Korean Society of Toxicology Conference
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• 2002.11b
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• pp.180-180
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• 2002

The potential allergenicity of the transgene products in genetically modified organisms (GMOs), has been an important issue. As a part of the risk assessment of GMOs, we investigated the physicochemical stability and the immunogenicity of food allergens to determine their allergenicity.(omitted)

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.67-73
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• 2013

Food allergy is defined as adverse reactions toward food mediated by aberrant immune mechanisms. Cow's milk allergy is one of the most common food allergies in childhood. This allergy is normally outgrown in the first year of life, however 15% of allergic children remain allergic. Cow's milk allergy seem to be associated with casein (${\alpha}_{s1}$-CN), ${\beta}$-lactoglobulin and whey protein. In addition to this, many other milk proteins are antigenic and capable of inducing immune responses. Various food processing affects the stability, structure and intermolecular interactions of cow milk proteins, as a result reduction the allergenic capacity. Heating, hydrolysis, chemical, proteolytic and other processes such as gamma-ray irradiation, high pressure, using probiotics treatments of milk to obtain hypoallergenic milk have been developed to reduce allergic reactions.

• Journal of Dairy Science and Biotechnology
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• v.34 no.3
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• pp.173-180
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• 2016

In many countries, goat milk is an excellent nutrient source and is less allergenic for children and the elderly. The casein composition of goat milk consists largely of ${\beta}$-casein and lower amounts of ${\alpha}_{s1}$-casein, which may interfere with digestion by forming solid curds in the human stomach. Goat milk contains small fat globules and large amounts of medium chain fatty acids for, better digestibility, as well as abundant minerals and vitamins with high absorption rates. Recently, the medical benefits of goat milk in different human disorders have been recognized, leading to an increased interest in developing functional foods with goat milk, particularly for individuals with malabsorption syndrome. However, the physiological and biochemical properties of goat milk are largely unknown. We review the importance of goat milk as a potential functional food by providing scientific evidence confirming its health benefits.

• Nutritional Sciences
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• v.2 no.2
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• pp.119-124
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• 1999

Food allergies play an important role in Atopic Dermatitis (AD). Dietary manipulation is essential in the management of AD. However, there has been a paucity of data reporting the prevalence of food allergies in AD patients in Korea. In this study, the Food Open Challenge Tests (FOCT) were conducted to investigate food allergies in AD patients. The skin-prick test and the detection of specific IgE, as well as allergy history of patient were used to detect food allergies in all AD patients. Elimination diet was conducted for two weeks prior to FOCTs. The prevalence of food allergies by FOCT is as follows: milk (67.3%); chicken (64.2%); pork (62.8%); eggs (61.0%); beef(55.4%) ; wheat (52.0%) and soybean (45.2%). Allergenic food items in Korean AD patients were different from people in other foreign countries. The seven major foods those tested positively by FOCTs were completely eliminated from the replaced diets for two weeks, and were subsequently reintroduced one at a time. Results from FOCTs were not comparable with allergy history or skin-prick tests or specific IgE detection. The sensitivity and specificity of skin-prick tests and specific IgE detection were lower than FOCTs. Allergy history, skin-prick tests, and specific IgE detection are useful for the identification of food allergen but its clinical significance differed according to food items. Therefore, we conclude that even though a 10-day delay was necessary after food challenge, FOCT is a useful and valid method to confirm food allergies and may be essential for the effective control of food allergies for treatment of AD.

• Korean Journal of Community Nutrition
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• v.22 no.4
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• pp.298-306
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• 2017

Objectives: The purpose of this study was to investigate the awareness and nutritional management of food allergy (FA) by preschooler's faculty members in child care centers. Methods: A questionnaire survey was conducted among faculty members of child care centers in Seoul. The questionnaire was designed to identify the prevalence of food allergies, requirements of food allergy support and differences in food management depending on the presence of allergic diseases. After excluding incomplete responses, the data of 171 faculties in 137 child care centers (95.0%) were used for statistical analysis. Results: According to the 137 collected questionnaires, 96 child care centers asked parents about their children's allergic disease and 151 children from 66 child care centers had food allergies. A reported 89 children from 43 child care centers had food restrictions. However, 9 child care centers (21.0%) were not aware of food restriction for children with food allergies. Only 6 child care centers (14.0%) supplied substitute foods with the same amount and type of nutrients. Forty eight faculties (28.1%) received training about food allergies. Although there were some differences according to institution type, most of the faculty members wanted food allergy-related support. Conclusions: This study identified a lack of food allergy training for faculty members in child care centers. For proper management, it is necessary for faculty members of child care centers to be educated on overall food allergies. Food allergy-related support such as menus without allergenic ingredients, guidelines on emergency care for food allergies and anaphylaxis should be provided for faculty members in child care centers.

• The Korean Journal of Community Living Science
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• v.27 no.3
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• pp.521-531
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• 2016

This study was conducted to measure the prevalence of food allergies among kindergarten and elementary school children and their parents' perceptions of the Food Allergen Labeling System in school food service (FALSSFS). The surveys were conducted by the parents of children in Yangsan-si, Gyeongsangnam-do, Korea. According to the results, the prevalence of food allergies among the children was 21.9% (current group 8.1% and experienced group 13.8%). The features of the food allergy of the children were as follows : The onset time of allergy was at 1-2 years for 59 children (40.7%), at 3-4 years for 41 children (28.3%), and the main symptoms of allergy were 'rash and skin hives' (47.1%) and 'itching' (30.2%). In terms of the family history, the prevalence of allergies among the mothers was the highest with a value of 31.9%. The allergenic foods were egg (14.7%), pork (11.6%), and milk (8.9%) in the order. Most of the parents had a low perception of the FALSSFS. 26.2% of the parents requested preventive education related to food allergies at school, making this the most requested item, followed by "helping students understand students with food allergies" with a value of 20.2%. The benefit of the FALSSFS was to increase the safety of school food and promote the emotional health of children with allergies.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.397-402
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• 2010

Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serum albumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity of porcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSA to bind IgG and patient's serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGE was used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bind p-IgG and patient's serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated. Immunoblotting of irradiated PSA revealed that IgG and patient's serum were rarely recognized at 3 kGy. Therefore, gamma irradiation could be applied to less-allergenic pork products.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.296-300
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• 2006

Immunoblotting and competitive indirect enzyme-liked immunosorbent assay(Ci-ELISA) was used for detection of ${\beta}$-lactoglobulin(BLG) in dairy products, such as milk, dried milk and fermented milk. In immunoblotting, human IgE weakly recognized proteins of fermented milk, but still responded to dried milk even though become weak. Rabbit polyclonal antibody to BLG, used as a model of antigen, and milk allergic patients' IgE was used in the ELISA. Reactivities of Abs were the highest in market milk. BLG in fermented milk was detected in a low content. This result indicates the fermented milk have the lowest BLG content and could be used as hypo-allergenic food for milk-allergic individual.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.267-270
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• 2006

In Korea, for a long time Rhus verniciflua has traditionally been used as an herbal medicines plants. A stem of Rhus verniciflua has been used to treat gastrointestinal trouble with in form of boiled chicken as a folk medicine. But it has been recognized as an extremely active allergen causing skin reactions. The chief allergenic component, urushiol, is found within the oleoresinous sap of Rhus verniciflua. Most components of urushiol have unsaturated side chains. These unsaturated side chains of urushiol are important to polymerization of these natural products. The urushiol components in Korean lacquer were isolated by reversed phase HPLC. The molecular weight of purified urushiol was determined as 340 from mass analysis. This compound was identified as Heptadecatetraenyl catechol (MW 340).