The “Big 8” food allergens consists of cow’s milk, eggs, wheat, peanuts, tree nuts, soybeans, fish, and crustacean shellfish and account for ~90% of the allergic reactions to foods. During the scientific review of the VITAL (Voluntary Incidental Trace Allergen Labelling) program, individual challenge data were gathered for the Big 8 food allergens (plus mustard, sesame and celery) and, where po...

Honey is a natural product with many attributes that are useful for humans. The consumption of honey is increasing because of its beneficial biological properties, including antioxidant and antibacterial activities. Even though honey is produced worldwide, many variants of this product have not been studied and their biological potential for alternative uses has not been evaluated. Because of i...

been reported about food allergens. We reviewed data from our laboratory and outpatient records of patients consulted to estimate the magnitude of the disease in our population. Methods: Patients attending the only specialist allergy diagnostic facility in the country (Asthma, Allergy and Immune Dysfunction Clinic) were offered semi-quantitative allergen specific IgE antibody determination as p...

been reported about food allergens. We reviewed data from our laboratory and outpatient records of patients consulted to estimate the magnitude of the disease in our population. Methods: Patients attending the only specialist allergy diagnostic facility in the country (Asthma, Allergy and Immune Dysfunction Clinic) were offered semi-quantitative allergen specific IgE antibody determination as p...

Detailed information about the amount of allergenic protein ingested by patient prior to an allergic reaction yields valuable for diagnosis, guidance and management food allergy. However, exact ingredients is often not declared on label. In this study feasibility was studied estimating from milk, eggs, peanuts hazelnuts in frequently consumed composite non-composite foods per bite or sip size d...

Nonspecific lipid transfer proteins (nsLTPs) are basic proteins, stabilized by four disulfide bonds, and are expressed throughout the plant kingdom. These proteins are also known as important allergens in fruits and tree nuts. In this study, the nsLTP from hazelnuts, Cor a 8, was purified and its crystal structure determined. The protein is stable at low pH and refolds after thermal denaturatio...

Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Dough colour was not affected by storage time and temperature...