• 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.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.1-29
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• 2004

본 연구에서 저알레르기 처리 공정은 Autoclaving, 가열처리, micro wave, dry heating, 초음파, 효소, 인산염, 천연효소, 가용화, 복합처리 등의 처리 공정으로 하였다. 저 allergy처리에서 allergy가 완전히 억제되는 것은 가열처리를 한 것으로 쇄양 B(추출액+가열 3분), autoclave 처리, micro파 처리, dry heating처리, 복합처리를 했을 때이다. 또한 천연효소(키위)를 침지한 후 tolergen과 같이 3분간 가열했을 때 allergy가 억제되는 것으로 나타났다. 즉 가열처리로 인한 단백질 구조 변성으로 이러한 결과를 보인 것으로 보인다. 인산염의 경우도 어느 정도 억제가 되는 것으로 보이고 있다. 나머지 처리들은 거의 효과를 보이고 있지 않다. 천연효소와 tolergen(쇄양)을 그냥 처리했을 때에는 allergy 억제효과는 없는 것으로 나타났다. 우유의 저 allergy 처리는 효소, autoclave, micro 파, NaOH 처리, 복합처리에서 감소되는 것으로 나타났다. 이러한 결과는 western blotting으로도 확인되었으며 그 억제율 %은 식육에서는 상당한 가열처리를 통하여 알레르기를 감소시킬 수 있는 것을 볼 수 있으며 또한 인산염, 가용화(NaOH처리)도 저 알레르기 효과가 있음을 알 수 있다. 키위, 쇄양 단독 처리 시 저 알레르기 효과가 없지만 약간의 가열을 통하여 알레르기가 감소됨을 알 수 있다. 우유는 효소나 autoclave 처리만이 저 allergy 효과가 각각 28%, 45%로 적게 나타났다. 모든 복합처리의 경우에서는 그 억제율이 41-96%로 높은 효과가 있음을 알 수 있다. 천연효소처리와 인산염 처리된 식육의 전자현미경적 관찰은 control과 비교시 조직의 변화가 없고 둘다 근육 단백질 구조를 분산시키는 것으로 나타났다. 또한 고기를 단계별 복합처리로 저 allergy 처리는 단계별로 점차적으로 allergy가 감소되었다. 즉 단계별로 억제가 안되는 것부터 억제되는 처리를 복합적으로 처리한 것으로 그 단계는 천연효소처리에 인산염 처리, 여기에 초음파 처리, 마지막 단계로 3분 끓이면 억제율이 68%까지 억제되었다. 이는 단일처리시 전혀 억제를 못하는 처리를 단계별로 한 단계씩 더해가면 allergy 억제효과가 나타난다고 할 수 있겠다. 초음파 처리도 역시 저 allergy 처리 공정에 이용될 수 있는데 이것은 그 처리로 인해 새로운 알러젠이 생성될 수도 있다. 또한 복합처리로 allergy를 감소시키면 연속적이고 동시적으로 하기 때문에 원가를 절감할 수 있다.

• Journal of Nutrition and Health
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• v.51 no.2
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• pp.140-152
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• 2018

Purpose: Recently, there has been a worldwide increase in the prevalence of food allergies in children and it may cause nutritional imbalance and poor quality of life for growing children due to dietary restrictions. This study was conducted to quantitatively measure the life burden and related factors of mothers who are the primary caretakers of food-allergic children. Moreover, we generated data for use as a scientific basis for the development of a disease management program to reduce the burden on life from raising food-allergic children. Methods: Mothers of 2,005 children aged 2 years or older and enrolled in Seoul Metropolitan Atopy Free Schools in 2016 who have had diagnosis of food allergy in their lifetime were surveyed. The burden on life of parents with food-allergic children was measured using 17 questions from the Food Allergy Quality of Life-Parental Burden (FAQL-PB) questionnaire, and subjects were asked to respond with a scale of 1 ~ 7. Results: We analyzed the effects of sociodemographic factors of parents and children and the accompanying allergic disease factors on the lives of parents. The number of restricted food items due to food allergy of a child and accompanying diagnosis of atopic dermatitis had a positive (+) effect on the life burden of the parents. Conclusion: Accurate oral food challenge for food allergies should be administered to prevent excessive restriction of food intake. Moreover, efforts should be taken to prevent morbidity accompanying food allergy and relieve symptoms of asthma, allergic rhinitis and atopic dermatitis.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.16 no.3
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• pp.210-219
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• 2003

Objectives : This study is to suggest a kind of guide line of dietary therapy in allergic diseases. Methods : We investigated frequency, symptoms and implicating foods of food allergy, and experience, methods, periods, results and necessity of dietary therapy of 49 patients with allergic diseases by using self-report questionnaires. The data were analyzed by SPSS／PC+ program using frequency, Chi-square test(p〈0.05) and Pearson correlation coefficient(p〈0.01). Results : 1. The frequency of food allergy was 49% and skin symptoms were the most common. 2. The most implicating foods were chicken, flour, milk, pork and egg in order. 3. 36.7% of patients had experienced dietary therapy and 47.4% of them had stated mild improvement. 4. Over 80% of patients perceived necessity of dietary therapy and there is significant correlation between necessity of dietary therapy and sum of food allergens(r=368). Conclusions : Dietary therapy is recommended as supplementary therapy in allergic diseases and it needs to be established based on the real conditions and Korean Oriental medical theory.

• Journal of Nutrition and Health
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• v.42 no.6
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• pp.523-535
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• 2009

The aim of this study was to examine and compare the eating habits and dietary intake patterns of people with or without allergy by the survey during August-September, 2008. The 131 subjects aged 10'-50' (AG = allergy group, n = 62; NG = non-allergy group, n = 69) participated in this study. The questionnaire included general characteristics, dietary habits, and food frequency. Income level tended to be higher in AG than in NG, and AG had more pets and flower pots than NG (p < 0.01). In AG, most affected area of allergy was the skin and the subjects in AG experienced the mixed symptoms and more than 2 types of allergy. Family history of allergy was highly related with allergy of the subjects (AG: 66.1%, NG: 33.9%). Both groups did not exercise regularly, but frequency of alcohol drinking in AG was significantly higher than in NG (p < 0.01). AG skipped meals and had snacking more often than NG (p < 0.05). Most favorite snacks in AG were instant foods, fast foods, cookies, and ice cream (p < 0.05). Therefore, AG tended to consume more allergy-related foods than NG. Highly-consumed allergy-related foods were egg, pork, walnut, onion, tuna, shellfish, and kiwi (p < 0.05). Therefore, nutrition education and guidance is needed to establish good eating habits, food intakes, and life style in people having allergy.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.24 no.2
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• pp.197-203
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• 2024

Food allergies are common and accidents occur annually. However, many people lack knowledge of the severity of allergies and food ingredients. Allergy-related applications currently on the market have problems such as providing information by relying only on certain certified products, food ingredients, and barcodes. This design plans a customized service application for food allergy patients. In this application, after extracting the text of the image using OCR technology, the food ingredients were read and displayed in large letters. In addition, if the user selects an ingredient that cannot be consumed through filtering technology, the restricted food is quickly and conveniently shown when searching for food ingredients. Finally, when scanning a barcode or searching for a product, food ingredient information is provided through barcode scanning and search engine technology that provides ingredient information of the product. Therefore, the purpose of this paper is to design an app in which users with food allergies can easily check food ingredients and avoid allergic reactions using databases and various information search methods.

• Journal of Microbiology and Biotechnology
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• v.18 no.8
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• pp.1393-1400
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• 2008

Recent study has demonstrated an increasing prevalence of food allergy in Korean children. Specific probiotic bacteria may promote potentially anti-allergenic processes through induction of Th1-type immunity and enhance the regulatory lymphocyte. This study investigated whether orally administrated probiotics could suppress allergic responses in an ovalbumin (OVA)-induced allergy mouse model. Thus, female C3H/HeJ mice were orally sensitized with OVA and cholera toxin for 4 weeks. Lactobacillus acidophilus AD031, Bifidobacterium lactis AD011, and L. acidophilus AD031 plus B. lactis AD011 were fed to mice from 2 weeks before the sensitization. The OVA-induced mice that were not treated with probiotics had significantly increased serum levels of OVA-specific IgE and IgG1, and OVA-specific IgA in feces. However, the mice treated with probiotics suppressed production of the OVA-specific IgE, IgG1, and IgA. The level of IL-4 was significantly lower, and the levels of INF-$\gamma$ and IL-10 were significantly higher in the mice treated with probiotics than that in the non-treated mice. The groups treated with probiotics had decreased levels of degranulated mast cells, eosinophil granules, and tail scabs. These results indicate that L. acidophilus AD031 and B. lactis AD011 might be useful for the prevention of allergy.

• Korean Journal of Community Nutrition
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• v.26 no.5
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• pp.396-407
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• 2021

Objectives: We examined the common allergenic foods, symptoms and management of food allergies in children attending the facilities registered at Center for Children's Foodservice Management in Gangdong-gu, Korea. Methods: The survey was conducted among the directors or head teachers of 186 children's food service facilities with 7,591 children in 2019. The questionnaire consisted of three parts, including general information about food service facilities, information related to food allergies and allergenic foods and symptoms in individual children. Results: The number of children with food allergy was 271 (3.6%), and the proportion decreased with the increase of age. There were 91 children (33.6%) with a medical certificate, and these children had a significantly higher number of allergenic foods and symptoms than those without a medical certificate. Allergenic food groups included meat, fish, eggs and legumes (59.1%), fruits (12.4%), milk and dairy products (8.9%), cereals (7.8%), vegetables (6.2%), processed foods (3.8%) and oils and sugars (1.9%). Eggs accounted for 22.1%, followed by peanut and tree nuts (18.6%), fruits (12.4%), milk and dairy products (8.9%), shellfish (8.6%), vegetables (6.2%), fish (5.7%), cereals (4.3%) and meat (1.1%). The common allergenic foods were eggs, peanuts, walnuts, kiwi, shrimp, milk, tomatoes, mackerel, blue-green fish, peaches, shellfish (clams and abalone), buckwheat, wheat and soybeans. The most common allergic symptoms were skin and mucous membrane symptoms, such as hives, rash, itching and oral angioedema. Meal management for children with food allergies showed different trends depending on the causative food. Conclusions: The objective diagnosis by an allergist should be done for food allergy management in children's catering facilities. A system for systematic meal management of causative foods should be prepared.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.123-130
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• 1996

This study was designed to investigate clinical features, allergy-inducing substances as well as foods, and nutritional behavior of allergic patients. Sixty-eight adult male and 78 adult female patients were surveyed by using the self-developed questionnairs. The results were as follows: 1. The common target organs of allergic symptoms included bronchus, skin and nose. 2. 37.7% of the subjects did not recognize their allergy inducing substances. Among the known substances, house-dust mite, food, temperature and weather change, pollens, smoke, air pollution materials, drugs and even stress provoked symptoms. 3. As for the food allergy, a number of foods were found to be implicated in allergic reactions. These foods included pork, chicken, seafoods such as mackerel, crab & shrimp, milk, egg, peanut, apple and pupa. Symptoms and signs of food reactions included urticaria, asthma, and rhinitis. 4. The nutrition adequacy ratio (NAR) of energy was below 0.75 for male patients and about 0.80 for female patients. And 24.0% of the subjects were regarded as excellent, 31.5% as fair, and 44.5% as poor in food related behavior evaluation.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.259-259
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• 2017

Wheat is one of important food crop in the world. However, wheat has some negative things that are allergen. Wheat includes four different allergen kwon as alpha-, beta- and gamma gliadin and amylase inhibitor. Recently, people are interesting to gluten free food or low gliadin food. To study about wheat allergies and research trend is important for future research like as wheat breeding and allergy reduction technology. In this study, we analyzed that the reported on the research field of wheat allergy have been reported until now, and was to provide direction for future research. The analysis of 235 episodes of major papers published from 2007 to 2016. The last 5 years from 2012, wheat allergy appears increasing number of related papers. The ratio of national papers 13% and 60% were published by the United States and other European countries, respectively. The fields of wheat allergen-related preclinical technology and wheat allergen related to genome research for discovery technology were represented high rate by 58% and 26%, respectively. In the case of Korea, significantly account genetic and breeding areas. Recently, however, the research of glutenin protein which is closely linked to wheat allergy is in progress. So, we expected to increase wheat allergy of the research is in the future in Korea.