Food Allergies: Immunosensors and Management

Dyah Ika Krisnawati, Moh Alimansur, Didik Susetiyanto Atmojo, Elfi Quyumi Rahmawati, Dwi Rahayu, Erna Susilowati, Tsung Rong Kuo

Research output: Contribution to journalReview articlepeer-review

Abstract

Food allergies (FA) are commonly depicted as immune responses. The mechanism of allergic reactions involves immunoglobulin E (IgE) and non-immunoglobulin E (non-IgE)-related responses caused by contact with specific foods. FAs can be fatal, have negative effects and have become the subject of fanaticism in recent years. In terms of food safety, allergic compounds have become a problem. The immune response to allergens is different to that from food intolerance, pharmacological reactions, and poisoning. The most important allergenic foods are soybeans, milk, eggs, groundnuts, shellfishes, tree nuts, cereals and fish, which together are known as the “Big Eight”. This review will introduce and discuss FAs in milk, peanuts, nuts, shellfishes, eggs and wheat and their detections and potential treatments will also be provided. We believe that this review may provide important information regarding food-induced allergies for children who have allergic reactions and help them avoid the allergenic food in the future.

Original languageEnglish
Article number2393
JournalApplied Sciences (Switzerland)
Volume12
Issue number5
DOIs
Publication statusPublished - Mar 1 2022

Keywords

  • Allergenic compound
  • Food allergy
  • Immuno-sensors
  • Immuno-treatment

ASJC Scopus subject areas

  • Materials Science(all)
  • Instrumentation
  • Engineering(all)
  • Process Chemistry and Technology
  • Computer Science Applications
  • Fluid Flow and Transfer Processes

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