Food allergen selective thermal processing regimens may change oral tolerance in infancy

dc.contributor.author	Κωστή, Ρ. Ι.	el
dc.contributor.author	Τρίγκα, Μαρία	el
dc.contributor.author	Τσαμπούρη, Σοφία	el
dc.contributor.author	Πρίφτης, Κωνσταντίνος Ν.	el
dc.date.accessioned	2015-05-17T22:44:41Z
dc.date.available	2015-05-17T22:44:41Z
dc.date.issued	2015-05-18
dc.identifier.uri	http://hdl.handle.net/11400/10642
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0301054612002893	el
dc.subject	Food allergy
dc.subject	Food processing
dc.subject	Infancy
dc.subject	Τροφική αλλεργία
dc.subject	Επεξεργασία τροφίμων
dc.subject	Oral tolerance
dc.subject	Νηπιακή ηλικία
dc.title	Food allergen selective thermal processing regimens may change oral tolerance in infancy	en
heal.type	journalArticle
heal.classification	Medicine
heal.classification	Pediatrics
heal.classification	Ιατρική
heal.classification	Παιδιατρική
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh00006614
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh2010105378
heal.classificationURI	N/A-Ιατρική
heal.classificationURI	N/A-Παιδιατρική
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050258
heal.keywordURI	http://skos.um.es/unescothes/C01570
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh00006121
heal.identifier.secondary	http://www.sciencedirect.com/science/article/pii/S0301054612002893
heal.language	en
heal.access	campus
heal.recordProvider	Σχολή Επαγγελμάτων Υγείας και Πρόνοιας. Τμήμα Δημόσιας Υγείας και Κοινοτικής Υγείας. Κατεύθυνση Δημόσιας Υγείας (Δημόσιας Υγιεινής)	el
heal.publicationDate	2013-11
heal.bibliographicCitation	Kosti, R. I., Triga, M., Tsabouri, S. and Priftis, K. N. (2013). Food allergen selective thermal processing regimens may change oral tolerance in infancy. "Allergologia et Immunopathologia", 41(6), November–December 2013. pp. 407-417. Available from: http://www.sciencedirect.com/science/article/pii/S0301054612002893. [Accessed 17/12/2013]	en
heal.abstract	Food allergy can be considered a failure in the induction of oral tolerance. Recently, great interest has been focused on understanding the mechanisms and the contributing factors of oral tolerance development, hoping for new definitive interventions in the prevention and treatment of food allergy. Given that food processing may modify the properties and the nature of dietary proteins, several food processing methods could affect the allergenicity of these proteins and consequently may favour oral tolerance induction to food allergic children. Indeed, effective thermal food processing regimens of altering food proteins to reduce allergenicity have been recently reported in the literature. This article is mainly focused on the effect of selective thermal processing regimens on the main infant allergenic foods, with a potential clinical relevance on their allergenicity and therefore on oral tolerance induction. In the light of recent findings, the acquisition of tolerance in younger age and consequently the ability of young children to “outgrow” food allergy could be achieved through the application of selective thermal processing regimens on certain allergenic foods. Therefore, the ability of processed foods to circumvent clinical disease and at the same time to have an impact on the immune system and facilitate tolerance induction could be invaluable as a component of a successful therapeutic strategy. The opening in the new avenues of research in the use of processed foods in clinical practice for the amelioration of the impact on the quality of life of patients and possibly in food allergy prevention is warranted.	en
heal.journalName	Allergologia et Immunopathologia	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true