• Korean journal of food and cookery science
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• v.32 no.5
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• pp.619-626
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• 2016

Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.

• Journal of agricultural medicine and community health
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• v.39 no.1
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• pp.14-24
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• 2014

Objectives: The purpose of this study was to estimate the prevalence of food allergies and find out food allergens. Methods: Questionnaires were completed by 2,415 subjects in D city, among whom 452 subjects believed that they had food allergy. Skin prick tests were performed on these subjects. The data were analyzed using SAS Version 9.0 and ${\chi}^2$-test. In addition, several recent studies were reviewed. Results: The prevalence rate of food allergic symptoms was 25.6% in males and 25.8% in females, respectively. The positive rate of skin prick tests among those who were allergic to any of 14 food items was 21.4% in males and 14.7% in females(p=0.018). Therefore, it was estimated that the prevalence rate of food allergy was 5.0% in males and 3.6% in females. It was shown that the major food allergens were hop, shrimp, lobster, oyster and egg(whole) in males, and egg(whole), hop, oyster, and pork in females, respectively. The prevalence in recent studies ranged from 1 to 35%. Major food allergens were milk, egg, nuts, fish, shellfish crustacean and fruits/vegetables. Conclusions: In order to provide effective care for food allergy, it is essential to find out the prevalence of food allergies and food allergens.

• IMMUNE NETWORK
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• v.22 no.2
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• pp.17.1-17.14
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• 2022

We aimed to investigate associations of dietary diversity (DD) with gut microbial diversity and the development of hen's egg allergy (HEA) in infants. We enrolled 68 infants in a high-risk group and 32 infants in a control group based on a family history of allergic diseases. All infants were followed from birth until 12 months of age. We collected infant feeding data, and DD was defined using 3 measures: the World Health Organization definition of minimum DD, food group diversity, and food allergen diversity. Gut microbiome profiles and expression of cytokines were evaluated by bacterial 16S rRNA sequencing and real-time reverse transcriptase-polymerase chain reaction. High DD scores at 3 and 4 months were associated with a lower risk of developing HEA in the high-risk group, but not in the control group. In the high-risk group, high DD scores at 3, 4, and 5 months of age were associated with an increase in Chao1 index at 6 months. We found that the gene expression of IL-4, IL-5, IL-6, and IL-8 were higher among infants who had lower DD scores compared to those who had higher DD scores in high-risk infants. Additionally, high-risk infants with a higher FAD score at 5 months of age showed a reduced gene expression of IL-13. Increasing DD within 6 months of life may increase gut microbial diversity, and thus reduce the development of HEA in infants with a family history of allergic diseases.

• Korean Journal of Community Nutrition
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• v.9 no.1
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• pp.90-97
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• 2004

The purpose of this study was to determined the rate of sensitization to food allergen in children with Atopic Dermatitis (AD) in Korea. A total of 3,783 patients (male = 1983, female = 1800) with AD (age under 18 years) who had visited Samsung Medical Center from 1998 to 2003 were enrolled in the study. Food hypersensitivity was measured by specific IgE to egg, cow's milk, soy, peanut, wheat, buckwheat, beef, pork, chicken, shrimp, crab, salmon, mackerel, etc. Specific IgE levels > 0.7 kU/L. by Captured Allergen Product (CAP) assay were considered positive. Chi-square test at p value < 0.05 was used to examine the difference of the prevalence by sex and age. The rate of sensitization to multiple food allergens was 31.2% and decreased with age. Hypersensitivity to egg showed highest prevalence, which was 24.3%, compared to the prevalence of other foods. High prevalence of hypersensitivity to milk. wheat, soy, peanut, crab or shrimp was observed (11.6- 17.7%). Low prevalence of hypersensitivity to beef, pork, tuna or chicken was observed (1.9-3.5%). Children aged under 3 years had significantly higher prevalence of hypersensitivity to egg, milk, soy and beef than children aged at least 3 years. Our results stress the need for examination of food hypersensitivity aimed at identified and limited each food allergen among children with AD caused by food to help patients outgrow their food allergy.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.759-762
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• 2012

Egg allergies have been reported as one of the most prevalent food hypersensitivities in the pediatric population. One of the major egg allergens is ovalbumin (OVA), which is the major protein in the egg whites. Phenethyl isothiocyanate (PEIC) from cruciferous vegetables has an effect on anti-inflammatory therapy. In the present report, we show that PEIC inhibits the nuclear factor-${\kappa}B$ (NF-${\kappa}B$) activation induced by OVA. PEIC also inhibits the OVA-induced inducible nitric oxide synthase (iNOS) expression and nitrite production. However, PEIC did not suppress the cyclooxygenase-2 (COX-2) expression induced by OVA. These results suggest that PEIC has the specific mechanism for anti-inflammatory responses and efficient anti-allergic activities.

• The Korean Journal of Community Living Science
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• v.27 no.3
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• pp.521-531
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• 2016

This study was conducted to measure the prevalence of food allergies among kindergarten and elementary school children and their parents' perceptions of the Food Allergen Labeling System in school food service (FALSSFS). The surveys were conducted by the parents of children in Yangsan-si, Gyeongsangnam-do, Korea. According to the results, the prevalence of food allergies among the children was 21.9% (current group 8.1% and experienced group 13.8%). The features of the food allergy of the children were as follows : The onset time of allergy was at 1-2 years for 59 children (40.7%), at 3-4 years for 41 children (28.3%), and the main symptoms of allergy were 'rash and skin hives' (47.1%) and 'itching' (30.2%). In terms of the family history, the prevalence of allergies among the mothers was the highest with a value of 31.9%. The allergenic foods were egg (14.7%), pork (11.6%), and milk (8.9%) in the order. Most of the parents had a low perception of the FALSSFS. 26.2% of the parents requested preventive education related to food allergies at school, making this the most requested item, followed by "helping students understand students with food allergies" with a value of 20.2%. The benefit of the FALSSFS was to increase the safety of school food and promote the emotional health of children with allergies.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.12 no.1
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• pp.113-142
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• 1999

The purpose of this research was to investigate the effect of Kamidangkwieumja(KDEJ) water extract on the allergy reaction in mice. The results were obtained as follows: 1. The passive cutaneous anaphylaxis induced by egg albumin in fat was not affected. 2. The lethal anaphylaxis induced by platelet activating factor in mice. was inhibited. 3. The degranulation of peritoneal mast cells induced by compound 48/80 was not affected. 4. The acute hind paw edema was inhibited after 2hours later when it was induced by histamine. 5. The permeability of evans blue into peritoneal cavity induced by acetic acid was not affected. 6. Arthus reaction in mice was not affected. 7. The delayed type hypersensitivity induced by SRBC was inhibited. 8. The contact dermatitis induced by DNFB was not affected. 9. The hemagglutination titer induced by SRBC was inhibited. 10. The writhing syndrome induced by acetic acid was inhibited. 11. The population of heper T cells in mice thymus was enhanced. 12. The phagocytic activity of peritoneal macrophages was enhanced. 13. The production of nitric oxide from peritoneal macrophages was not affected. These results suggest that the anti-allergy effect of KDEJ is caused by steroidlike and enhanced immune action. The steroidlike action of KDEJ correspond with steroid-applying-method that frequently used in clinic, so it is used io treatment of psoriasis. The research on anti-allergy of KDEJ might has to be continued.

• 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.

• Microbiology and Biotechnology Letters
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• v.50 no.4
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• pp.512-521
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• 2022

Since the main symptoms of COVID-19 involve the respiratory system, the infection rate of this disease is predicted to be higher in patients with other respiratory conditions such as allergic rhinitis. In such a situation, it will be meaningful to conduct research on an allergy treatment that has fewer side effects and can effectively reduce allergy symptoms. Here, we prepared experimental samples under various fermentation conditions with mixed extracts of six medicinal plants. To examine the anti-allergic efficacy of these samples, an egg albumin-induced allergic rhinitis animal model experiment, a serum histamine and IgE experiment, and a COX and LO inhibitory activity experiment were conducted. As a result of animal experiments, OVA+SP-4 showed superior efficacy compared to OVA+SP-1 in nasal rubbing and sneezing experiments and had anti-allergic efficacy similar to that of OVA-cetirizine. The serum histamine concentration of OVA+SP-4 was also 1.3 times higher than that of the OVA+cetirizine group, showing a high histamine reduction ability, and IgE showed the same trend. An analysis of COX inhibitory efficacy also confirmed that COX-1 and COX-2 inhibitory efficacy is high, and the longer the fermentation time, the higher the antiallergic efficacy. The composition proposed by this study is expected to have a significant effect on sustainable allergy prevention and treatment in the future by applying it to human patients.

• Journal of Sasang Constitutional Medicine
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• v.10 no.2
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• pp.589-613
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• 1998

The purpose of this research was to investigate effects of Bangpoongtongsungsan water extract(BTSE) on the immune reaction, anti-allergy action and anti-inflammatory action in BALB/c mice. The administration of BTSE (500mg/kg) enhanced the cell viability of thymocytes and the population of helper T cells in splenic T-lymphocytes. BTSE suppressed the production of nitric oxide, but enhanced the phagocytic activity in peritoneal macrophages. BTSE enhanced hemagglutination titer in mice. BTSE inhibited passive cutaneous anaphylaxis induced by egg albumin in rat, the lethal anaphylaxis induced by platelet activating factor and compound 48/80 in mice, and then inhibited the degranulation of peritoneal mast cells induced by compound 48/80. BTSE did not inhibit Arthus reaction, but inhibited the delayed type hypersensitivity induced by SRBC and contact dermatitis induced by DNFB. BTSE inhibited the acute hind paw edema induced by histamine after 30 minutes, the permeability of evans blue into peritoneal cavity induced by acetic acid and the writhing syndrome induced by acetic acid. These results suggest that BTSE has an immunopotentiative action, anti-allergy action and anti-inflammatory action via the inhibition of histamine release.