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Poultry meat allergy is a rare food allergy in humans caused by consumption of poultry meat (commonly chicken and turkey) whereby the body triggers an immune reaction and becomes overloaded with immunoglobulin E (IgE) antibodies. [1] [2] It can co-occur with egg allergy but more often occurs without allergy to poultry eggs.
Food intolerance rates were found to be similar in the population in Norway. Out of 4,622 subjects with adequately filled-in questionnaires, 84 were included in the study (1.8%) Perceived food intolerance is a common problem with significant nutritional consequences in a population with IBS.
Hypersensitivity (also called hypersensitivity reaction or intolerance) is an abnormal physiological condition in which there is an undesirable and adverse immune response to an antigen. [ 1 ] [ 2 ] It is an abnormality in the immune system that causes immune diseases including allergies and autoimmunity .
Chicken ovomucoid, also known as Gal d 1, is a known allergen. It is the protein most often causing egg allergy. At least four IgE epitopes have been identified. [4] Three other egg white proteins are also identified as allergenic: ovalbumin (Gal d 2), ovotransferrin (Gal d 3) and lysozyme (Gal d 4). [5]
In the developed world, about 4% to 8% of people have at least one food allergy. [1] [2] They are more common in children than adults and appear to be increasing in frequency. [2] Male children appear to be more commonly affected than females. [2] Some allergies more commonly develop early in life, while others typically develop in later life. [1]
Ribbon representation of the Streptomyces lividans β-1,4-endoglucanase catalytic domain - an example from the family 12 glycoside hydrolases [1]. Cellulase (EC 3.2.1.4; systematic name 4-β-D-glucan 4-glucanohydrolase) is any of several enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze cellulolysis, the decomposition of cellulose and of some related polysaccharides:
A summary of the pathophysiology of a type 1 hypersensitivity reaction. Type I hypersensitivity can be further classified into immediate and late-phase reactions. Within minutes of exposure to an antigen, the immediate hypersensitivity occurs, releasing histamines and lipid mediators which are responsible for the initial allergic reaction response.
[1] [2] Companies often use a three-point scale to grade the woodiness of a particular breast. [3] Although distasteful to many, meat that exhibits woody breast is not known to be harmful to humans who consume it. When detected by suppliers, product shown to have the condition present may be discounted or processed as ground chicken.