Food Allergies

Öz

Food allergy usually occurs as a result of abnormal reactions of the immune system to certain food proteins (eg, profilin, ovalbumin, serum albumin). The most common food allergies develop to milk, eggs, soy, shellfish, tree nuts (eg hazelnuts, walnuts), peanuts and wheat proteins. Allergic reaction to food can develop through immunoglobulin E (IgE) antibody, which is an element of the immune system. While the initial exposure to the allergen does not initiate an immune response, the later ingested allergen causes the predefined IgE antibody to recognize the allergen and the allergic reaction occurs by releasing the mediators (chemicals that mediate allergic reactions) over the mast cells. Although allergic reactions usually progress with mild symptoms (eg, abdominal pain, diarrhea, skin rash, respiratory distress), they can also cause serious health problems such as anaphylaxis. In some cases, food allergy can be exacerbated by exercise, which can lead to food-related exercise anaphylaxis. The prevalence of food allergies is increasing all over the world. Food allergy is more common, especially in children. It is thought that breast milk intake can protect babies against food allergies. There is no effective treatment for food allergy. It is recommended that foods containing allergens should be excluded from the diet of individuals with allergies.

Anahtar Kelimeler

• allergy
• anaphylaxis
• food allergy
• exercise
• complementary food

Besin Alerjileri

Öz

Besin alerjisi bağışıklık sisteminin genellikle bazı besin proteinlerine (örn., profilin, ovalbumin, serum albümin) karşı geliştirdiği anormal reaksiyonlar sonucunda ortaya çıkmaktadır. En sık görülen besin alerjileri süt, yumurta, soya, kabuklu deniz ürünleri, ağaç fıstıkları (örn., fındık, ceviz) yer fıstığı ve buğday proteinlerine karşı gelişmektedir. Besinlere karşı alerjik reaksiyon, bağışıklık sisteminin bir elemanı olan immünoglobulin E (IgE) antikorunun aracılığı ile gelişebilmektedir. Alerjene ilk maruziyet bir bağışıklık tepkisi başlatmazken daha sonra alınan alerjen, önceden tanımlanmış IgE antikorunun alerjeni tanımasına neden olur ve mast hücreleri üzerinden medaitörler (alerjik reaksiyonların gerçekleşmesine aracılık eden kimyasal maddeler) salınarak alerjik reaksiyon gerçekleşir. Alerjik reaksiyonlar genellikle hafif belirtilerle (örn., karın ağrısı, ishal, ciltte döküntü, solunum zorluğu) seyretmekle birlikte anafilaksi gibi çok ciddi sağlık sorunlarına da neden olabilmektedirler. Bazı durumlarda besin alerjisi egzersiz ile şiddetlenebilmekte ve bu durum besin ile ilişkili egzersiz anafilaksisine neden olabilmektedir. Besin alerji prevalansı tüm dünyada artmaktadır. Özellikle çocuklarda besin alerjisi daha sık görülmektedir. Anne sütü alımının bebekleri besin alerjilerine karşı koruyabileceği düşünülmektedir. Besin alerjisinin çok etkin bir tedavisi bulunmamaktadır. Alerji görülen bireylerde, alerjen içeren besinlerin diyetten çıkarılması önerilmektedir.

Anahtar Kelimeler

• alerji
• anafilaksi
• besin alerjisi
• egzersiz
• ek gıda

Kaynakça

1. Adatia, A., Ann, EC., Yarden, Y., Moshe, BS. (2017). Sesame allergy: current perspectives. Journal of asthma and allergy, 10: 141-151.
2. Agostoni, C., Tamas, D., Mary, F., Olivier, G., et all. (2008). Complementary feeding: a commentary by the ESPGHAN Committee on Nutrition. Journal of pediatric gastroenterology and nutrition, 46: 99-110.
3. Aguiar, R., Fátima, CD., Ana, M., Borja, B., et all. (2017). Anaphylaxis caused by honey: a case report. Asia Pacific Allergy, 7: 48-50
4. Aihara, Y., Takahashi, Y., Kotoyori, T., Mitsuda, T,. et all. (2001). Frequency of food-dependent, exercise-induced anaphylaxis in Japanese junior-high-school students. Journal of Allergy and Clinical Immunology, 108 (6): 1035-1039.
5. Allen, KJ., Hill, DJ., Heine, RG,. 2006. Food allergy in childhood. Medical journal of Australia, 185: 394-400.
6. Allergen Nomenclature WHO/IUIS Allergen Nomenclature Sub-Committee. Erişim adresi: http://www.allergen.org/index.php [Erişim tarihi 02.03.2021].
7. Andersen, MBS., Sharon, H., Lars, OD. (2011). Identification of European allergy patterns to the allergen families PR-10, LTP, and profilin from Rosaceae fruits. Clinical reviews in allergy & immunology, 41: 4-19.
8. Arga, M., Topal, E. (2020). Çocuklarda Anafilaksi: Nedir? Ne Değildir?. Klinik Tıp Pediatri Dergisi, 12(2): 103-113.

9. Asero, R. (1999). Chronic generalized pruritus caused by nitrate intolerance. Journal of Allergy and Clinical Immunology, 104: 1110-1111.
10. Asero, R. 2000. Nitrate intolerance. Allergy, 55(7): 678-679
11. Atasever, M. (2003). Spor ve Beslenme. 1. Baskı, Milli Eğitim Bakanlığı Ders Kitapları Dizisi, Ankara, Türkiye: pp. 63-64.
12. Ausucua, M., Igone, D., Maria, AE., Jose, MA. (2009). Oral allergy syndrome (OAS). Med Oral Patol Oral Cir Bucal, 14: 568-572.
13. Ayaz, A. (2008). Yağlı Tohumların Beslenmemizdeki Yeri. 1. Baskı, Sağlık Bakanlığı yayın No 727, Ankara, Türkiye: pp. 8-26
14. Bansal, RA., Tadros, S., Bansal, AS. (2017). Beer, cider, and wine allergy. Case reports in immunology, 7: 1-4.
15. Baysal, A. (2002). Beslenme. 18. Baskı, Hatiboğlu Yayınevi, Ankara, Türkiye: pp. 22-28
16. Baysal, A., Aksoy, M., Besler, HT., Bozkurt, N., vd. (2008). Diyet El Kitabı. 8. Baskı, Hatipoğlu Yayınevi, Ankara, Türkiye: pp. 445-453.
17. Bonds, RS., Midoro-Horiuti, T., Goldblum, R. (2008). A structural basis for food allergy: the role of cross-reactivity. Current opinion in allergy and clinical immunology, 8: 82 -86.
18. Boyce, JA., Assa'ad, A., Burks, W., Jones, SM., et all. (2010). Guidelines for the diagnosis and management of food allergy in the United States: summary of the NIAID-sponsored expert panel report. Journal of Allergy and Clinical Immunology, 126(6): 1105-1118.
19. Breiteneder, H., Radauer, C. (2004). A classification of plant food allergens. Journal of Allergy and Clinical Immunology, 113(5): 821-30.
20. Burks, AW., Tang, M., Sicherer, S., Muraro, A., et all. (2012). ICON: food allergy. Journal of Allergy and Clinical Immunology, 129(4): 906-920.
21. Buttriss, J. (2008). Adverse reactions to food: The report of a British nutrition foundation task force. In; Common Food Allergies. British Nutrition Foundation; pp. 256
22. Cabanillas, B. (2020). Gluten-related disorders: celiac disease, wheat allergy, and nonceliac gluten sensitivity. Critical reviews in food science and nutrition, 60: 2606-2621.
23. Cabanillas, B., Jappe, U., Novak, N. (2018). Allergy to peanut, soybean, and other legumes: recent advances in allergen characterization, stability to processing and IgE cross‐reactivity. Molecular nutrition & food research, 62(1): 4-29
24. Cardoso-Silva, D., Delbue, D., Itzlinger, A., Moerkens, R., et all. (2019). Intestinal barrier function in gluten-related disorders. Nutrients, 11(10): 23-25.
25. Cardoso, BR., Duarte, GBS., Reis, BZ., Cozzolino, SMF. (2017). Brazil nuts: Nutritional composition, health benefits and safety aspects. Food Research International, 100(2): 9-18.
26. Carrapatoso, I. (2004). Grupos de alimentos com maior reactividade cruzada: artigo de revisão. Revista Portuguesa de Imunoalergologia, 12: 103-113
27. Cavagni, G., Plebani, A., Restani, A., Marini, S., et all. (1994). Allergy to cow's milk proteins in childhood: the authors personal experience and new diagnostic and therapeutic proposals, La Pediatria medica e chirurgica: Medical and surgical pediatrics. 16(5): 413-419.
28. Chan, ES., Greenhawt, MJ., Fleischer, DM., Caubet, JC. (2019). Managing cross-reactivity in those with peanut allergy. The Journal of Allergy and Clinical Immunology: In Practice, 7(2): 381-386.
29. Chen, JL., Bahna, SL. (2011). Spice allergy, Annals of Allergy, Asthma & Immunology. 107(3): 191-99.
30. Chung, EH. 2014. Vaccine allergies. Clinical and experimental vaccine research, 3(1): 50-57.
31. Commins, SP., Satinover, SM., Hosen, J., Mozena, J., et all. (2009). Delayed anaphylaxis, angioedema, or urticaria after consumption of red meat in patients with IgE antibodies specific for galactose-α-1, 3-galactose. Journal of Allergy and Clinical Immunology, 123(2): 426-433.
32. Crespo, JF., James, JM., Fernandez-Rodriguez, C., Rodriguez, J. (2006). Food allergy: nuts and tree nuts. British journal of nutrition, 96: 95-102.
33. Çakır, Ö., Uçarlı, C., Tarhan, Ç., Pekmez, M., et all. 2019. Nutritional and health benefits of legumes and their distinctive genomic properties. Food Science and Technology, 39(1): 1-12.
34. Darmon, N., Darmon, M., Maillot, M., Drewnowski, A. (2005). A nutrient density standard for vegetables and fruits: nutrients per calorie and nutrients per unit cost. Journal of the American Dietetic Association, 105(12): 1881-1887.
35. Dean, RK., Subedi, R., Christiano, P., Ghimire, A. (2018). More than a drink: A rare anaphylactic reaction to sparkling water. The American journal of emergency medicine, 36(1): 170-171.
36. Demir, Y. (2021). Geleneksel ekşi mayanın sağlık ve ekmek üzerindeki etkileri. Aydın Gastronomy, 5, 63-70.
37. Dizlek, H. (2012). Buğdaydaki Gluten Proteinleri: Gliadin. Akademik Gıda, 10(2): 109-114.
38. Dohi, M., Suko, M., Sugiyama, H., Yamashita, N., et all. (1991). Food-dependent, exercise-induced anaphylaxis: a study on 11 Japanese cases. Journal of Allergy and Clinical Immunology, 87(1-1): 34-40.
39. Drewnowski, A. (2010). The Nutrient Rich Foods Index helps to identify healthy, affordable foods. The American journal of clinical nutrition, 91: 101-109.
40. Ebisawa, M., Ito, K., Fujisawa, T. (2020). Japanese guidelines for food allergy (2020). Allergology International, 69: 370-386.
41. Egger, M., Mutschlechner, S., Wopfner, N., Gadermaier, G., et all. (2006). Pollen‐food syndromes associated with weed pollinosis: an update from the molecular point of view. Allergy, 61: 461-476.
42. Ekezie, FGC., Sun, DW., Cheng, JH. (2018). Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends in Food Science & Technology, 74: 12-25.
43. El-Agamy, EI. (2007). The challenge of cow milk protein allergy. Small Ruminant Research, 68(1-2): 64-72.
44. Güneş, EF. 2014. Sülfitler ve Gıda Katkı Maddesi Olarak Kullanılması. Akademik Gıda, 12(2): 114-119.
45. Fergusson, DM,. Horwood, LJ., Shannon, FT. (1990). Early solid feeding and recurrent childhood eczema: a 10-year longitudinal study. Pediatrics, 86(4): 541-546.
46. Fernandes, TJR., Costa, J., Oliveira, MBPP., Mafra, I. (2015). An overview on fish and shellfish allergens and current methods of detection. Food and Agricultural Immunology, 26: 848-869.
47. Fernández-Rivas, M., Bolhaar, S., González-Mancebo, E., Asero, R., et all. (2006). Apple allergy across Europe: how allergen sensitization profiles determine the clinical expression of allergies to plant foods. Journal of Allergy and Clinical Immunology, 118(2): 481-488.
48. Fernández-Rivas, M., González-Mancebo, E., Rodríguez-Pérez, R., Benito, C., et all. (2003). Clinically relevant peach allergy is related to peach lipid transfer protein, Pru p 3, in the Spanish population. Journal of Allergy and Clinical Immunology, 112(4): 789-795.
49. Ford, ES., Mokdad, AH. (2001). Fruit and vegetable consumption and diabetes mellitus incidence among US adults. Preventive medicine, 32(1): 33-39.
50. Fu, L., Wang, C., Zhu, Y., Wang, Y. (2019). Seafood allergy: Occurrence, mechanisms and measures. Trends in Food Science & Technology, 88: 80-92.
51. Fuiano, N., Incorvaia, C., Riario-Sforza, CG., Casino, G. (2006). Anaphylaxis to honey in pollinosis to mugwort: a case report. European annals of allergy and clinical immunology, 38(10): 364-65.
52. García, BE., Lizaso, MT. (2011). Cross-reactivity Syndromes in Food Allergy. Journal of Investigational Allergology and Clinical Immunology, 21(3): 162-170.
53. Genkinger, JM., Platz, EA., Hoffman, SC., Comstock, GW., et all. (2004). Fruit, vegetable, and antioxidant intake and all-cause, cancer, and cardiovascular disease mortality in a community-dwelling population in Washington County, Maryland. American journal of epidemiology, 160(12): 1223-1233.
54. Geroldinger-Simic, M., Zelniker, T., Aberer, W., Ebner, C., et all. (2011). Birch pollen–related food allergy: Clinical aspects and the role of allergen-specific IgE and IgG4 antibodies. Journal of Allergy and Clinical Immunology, 127: 616-622.
55. Gjesing, B., Østerballe, O., Schwartz, B., Wahn, U., et all. (1986). Allergen‐specific IgE antibodies against antigenic components in cow milk and milk substitutes. Allergy, 41(1): 51-56.
56. Goodman, DL., McDonnel, JT., Nelson, HS., Vaughan, TR. et all. (1990). Chronic urticaria exacerbated by the antioxidant food preservatives, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Journal of Allergy and Clinical Immunology, 86(4-1): 570-575.
57. Gökalp, HY. (1983). Et ürünlerinde nitrat, nitrit kullanımı ve nitrit zehirlenmesi. Gıda, 8(5): 239-243
58. Harada, S., Horikawa, T., Icihashi, M. (2000). A study of food-dependent exercise-induced anaphylaxis by analyzing the Japanese cases reported in the literature. Arerugi, 49(11): 1066-1073.
59. Hawkins, CA., Katelaris, CH. (2000). Nitrate anaphylaxis, Annals of Allergy. Asthma & Immunology, 85: 74-76.
60. Herman, JJ., Radin, R., Schneiderman, R. (1983). Allergic reactions to measles (rubeola) vaccine in patients hypersensitive to egg protein. The Journal of pediatrics, 102(2): 196-199.
61. Hung, HC., Joshipura, KJ., Jiang, R., Hu, FB., et all. (2004). Fruit and vegetable intake and risk of major chronic disease. Journal of the National Cancer Institute, 96(21): 1577-1584.
62. Inomata, N. (2009). Wheat allergy. Current opinion in allergy and clinical immunology, 9(3): 238-243.
63. Ito, K. (2015). Grain and legume allergy. Food Allergy: Molecular Basis and Clinical Practice, 101: 145-151.
64. James, JM., Zeiger, RS., Lester, MR., Fasano, MB., et all. (1998). Safe administration of influenza vaccine to patients with egg allergy. The Journal of pediatrics, 133(5): 624-628.
65. Järvinen, KM., Mäkinen-Kiljunen, S., Suomalainen, H. (1999). Cow’s milk challenge through human milk evokes immune responses in infants with cow’s milk allergy. The Journal of pediatrics, 135(4): 506-512.
66. Järvinen, KM., Martin, H., Oyoshi, MK. (2019). Immunomodulatory effects of breast milk on food allergy. Annals of Allergy, Asthma & Immunology, 123(2): 133-143.
67. Jensen‐Jarolim, E., Leitner, A., Hirschwehr, R., Kraet, D., et all. (1997). Characterization of allergens in Apiaceae spices: anise, fennel, coriander and cumin. Clinical & Experimental Allergy, 27(11): 1299-1306.
68. Juhlın, L. (1981). Recurrent urticaria: clinical investigation of 330 patients. British Journal of Dermatology, 104(4): 369-381.
69. Karaçil, MŞ., Acar, N. (2013). Dünyada üretilen fermente ürünler: tarihsel süreç ve sağlık ile ilişkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 27(2). 163-174.
70. Khora, SS. (2016). Seafood-associated shellfish allergy: a comprehensive review. Immunological investigations, 45(6): 504-530.
71. Kobayashi, Y., Kuriyama, T., Nakagawara, R., Aihara, M., et all. (2016). Allergy to fish collagen: Thermostability of collagen and IgE reactivity of patients sera with extracts of 11 species of bony and cartilaginous fish. Allergology International, 65(4): 450-458.
72. Kouris-Blazos, A., Belski, R. (2016). Health benefits of legumes and pulses with a focus on Australian sweet lupins. Asia Pacific journal of clinical nutrition, 25(1): 1-17.
73. Köksal, G., Gökmen, H. (2000). Çocuk hastalıklarında beslenme tedavisi. 4. Baskı, Hatipoğlu Yayınları, Ankara, Türkiye; pp. 47-123.
74. Kuehn, A., Radauer, C., Lopata, AL., Kleine-Tebbe, J. et all. (2017). Extract-based and molecular diagnostics in fish allergy. in, Molecular Allergy Diagnostics. Springer Cham, Switzerland; pp. 381-397.
75. Kwok RH. (1968). Chinese-restaurant syndrome. The New England journal of medicine, 278(14): 796.
76. Lever, R., MacDonald, C., Waugh, P., Aitchison, T. (1998). Randomised controlled trial of advice on an egg exclusion diet in young children with atopic eczema and sensitivity to eggs. Pediatric Allergy and immunology, 9(1): 13-19.
77. Li-Chan, ECY., Powrie, WD., Nakai, S. (1995). Chapter 6. The chemistry of eggs and egg products, In: Egg science and technology, Ed; Stadelman WJ, Cotterill OJ, 4th Edition, Routledge Press, New York, USA; p. 105-151.
78. Liew, WK., Williamson, E., Tang, MLK. (2009). Anaphylaxis fatalities and admissions in Australia. Journal of Allergy and Clinical Immunology, 123(2): 434-442.
79. Lombardi, C., Senna, GE., Gatti, B., Feligioni, M., et all. (1998). Allergic reactions to honey and royal jelly and their relationship with sensitization to compositae. Allergologia et immunopathologia, 26(6), 288-290.
80. Lopata, AL., O'hehir, RE., Lehrer, SB. (2010). Shellfish allergy. Clinical & Experimental Allergy, 40: 850-858.
81. Lopes, JP., Kattan, J., Doppelt, A., Nowak-Węgrzyn, A. et all. (2019). Not so sweet: True chocolate and cocoa allergy. The journal of allergy and clinical immunology: In practice, 7: 2868-2871.
82. Martinez, MB., Moreno-Borque, R., Sanchez-Lopez, P., Gajate-Fernandez, P. (2016). Spice allergy: asthma in the food industry. Journal of Allergy and Clinical Immunology, 137(2): 1-2.
83. Mathew, P., Pfleghaar, JL. (2020). Egg allergy. StatPearls (Internet, NCBI Bookshelf).
84. Matsuo, H., Morimoto, K., Akaki, T., Kaneko, S., et all. (2005). Exercise and aspirin increase levels of circulating gliadin peptides in patients with wheat‐dependent exercise‐induced anaphylaxis. Clinical & Experimental Allergy, 35(4): 461-466.
85. Maulitz, RM., Pratt, DS., Schocket, AL. (1979). Exercise-induced anaphylactic reaction to shellfish. Journal of Allergy and Clinical Immunology, 63(6); 433-434.
86. McWilliam, VL., Perrett, KP., Dang, T., Peters, RL. (2020). Prevalence and natural history of tree nut allergy. Annals of Allergy, Asthma & Immunology, 124(5): 466-72.
87. Metcalfe, JR., Marsh, JA., D'Vaz, N., Geddes, DT., et all. (2016). Effects of maternal dietary egg intake during early lactation on human milk ovalbumin concentration: a randomized controlled trial. Clinical & Experimental Allergy, 46(12): 1605-1613.
88. Moneret-Vautrin, DA., Rance, F., Kanny, G., Olsewski, A., et all. 1998. Food allergy to peanuts in France--evaluation of 142 observations. Clinical and experimental allergy: journal of the British Society for Allergy and Clinical Immunology, 28(9): 1113-1119.
89. Moonesinghe, H., Mackenzie, H., Venter, C., Kilburn, S., et all. (2016). Prevalence of fish and shellfish allergy: a systematic review. Annals of Allergy, Asthma & Immunology. 117(3): 264-272.
90. Morita, E., Chinuki, Y., Takahashi, H., Nabika, T., et all. (2012). Prevalence of wheat allergy in Japanese adults. Allergology International, 61(1): 101-105.
91. Mudryj, AN., Yu, N., Aukema, HM. (2014). Nutritional and health benefits of pulses, Applied Physiology. Nutrition and Metabolism, 39(11): 1197-1204.
92. Muraro, A., Dreborg, S., Halken, S., Høst, A., et all. (2004). Dietary prevention of allergic diseases in infants and small children: Part III: Critical review of published peer‐reviewed observational and interventional studies and final recommendations. Pediatric Allergy and immunology, 15(4): 291-307.
93. Muthukumar, J., Selvasekaran, P., Lokanadham, M., Chidambaram, R., 2020. Food and food products associated with food allergy and food intolerance-An overview. Food Research International, 109780, 1-12.
94. NIAID (National Institute of Allergy and Infectious Diseases). Identifying Causes of Food Allergy & Assessing Strategies for Prevention. Erişim adresi: https://www.niaid.nih.gov/diseases-conditions/food-allergy-causes-prevention [Erişim tarihi 02.03.2021]
95. Nwaru, BI., Hickstein, L., Panesar, SS., Muraro, A., et all. (2013). The epidemiology of food allergy in Europe: a systematic review and meta‐analysis. Allergy, 69(1): 62-75.
96. Nys, Y., Sauveur, B. (2004). Valeur nutritionnelle des oeufs, INRA Productions animales. 17: 385-393.
97. Olivas, GI., Barbosa-Cánovas, G. (2009). Edible films and coatings for fruits and vegetables, In; Edible films and coatings for food applications, Ed; Huber KC, Embuscado M, 1th Edition, Springer Press, New York, USA: pp. 211-234.
98. Onoda, Y., Aoki, Y., Nagai, A., Hasegawa, E., et all. (2020). A case of hen's egg-dependent exercise-induced immediate-type allergy. Allergology International, 69: 476-477.
99. WHO (World Health Organisation). (2002). The world health report: Reducing Risks, Promoting Healthy Life, Geneva, Switzerland. Erişim adresi: https://www.who.int/whr/2002/en/.
100. Osborne, NJ., Koplin, JJ., Martin, PE., Gurrin, LC., et all. (2011). Prevalence of challenge-proven IgE-mediated food allergy using population-based sampling and predetermined challenge criteria in infants. Journal of Allergy and Clinical Immunology, 127(3): 668-676.
101. Özturan, K., Atasever, M. (2018). Süt ve ürünlerinde mineral maddeler ve ağır metaller. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 13(2), 229-241.
102. Öztürk, M., Besler, HT. (2008). Besin alerjileri. 1. Baskı, Sağlık Bakanlığı Yayın No:727, Ankara, Türkiye; pp. 3-24
103. Palladino, C., Narzt, MS., Bublin, M., Schreiner, M. et all. (2018). Peanut lipids display potential adjuvanticity by triggering a pro‐inflammatory response in human keratinocytes. Allergy, 73(8): 1746-1749.
104. Palmer, DJ., Metcalfe, J., Makrides, M., Gold, MS., et all. (2013). Early regular egg exposure in infants with eczema: a randomized controlled trial. Journal of Allergy and Clinical Immunology, 132: 387-392.
105. Randhawa, S., Bahna, SL.. (2009). Hypersensitivity reactions to food additives. Current opinion in allergy and clinical immunology, 9(3): 278-283.
106. Rangel, AHDN., Sales, DC., Urbano, SA., Júnior, JGBG., et all. (2016). Lactose intolerance and cow's milk protein allergy. Food Science and Technology, 36(2): 179-187.
107. Réhault-Godbert, S., Guyot, N., Nys, Y. (2019). The golden egg: nutritional value, bioactivities, and emerging benefits for human health. Nutrients, 11(3): 684-700.
108. Renz, H., Allen, KJ., Sicherer, SH., Sampson, HA., et all. (2018). Food allergy. Nature reviews Disease primer, 4: 1-20.
109. Restani, P., Ballabio, C., Tripodi, S., Fiocchi A. (2009). Meat allergy. Current opinion in allergy and clinical immunology, 9(3): 265-269.
110. Riascos, JJ., Weissinger, AK., Weissinger, SM., Burks, AW. (2010). Hypoallergenic legume crops and food allergy: factors affecting feasibility and risk. Journal of agricultural and food chemistry, 58(1): 20-27.
111. Ricci, G., Andreozzi, L., Cipriani, F., Giannetti, A., et all. (2019). Wheat allergy in children: a comprehensive update. Medicina, 55(7): 400-408.
112. Romano, A., Fonso, MD., Giuffreda, F., Papa, G. et all. (2001). Food-dependent exercise-induced anaphylaxis: clinical and laboratory findings in 54 subjects. International archives of allergy and immunology, 125: 264-272.
113. Rona, RJ., Keil, T., Summers, C., Gislason, D., et all. (2007). The prevalence of food allergy: a meta-analysis. Journal of Allergy and Clinical Immunology, 120(3): 638-46.
114. Sampson, HA. (1999). Food allergy. Part 1: immunopathogenesis and clinical disorders. Journal of Allergy and Clinical Immunology, 103(5-1): 717-728.
115. Sharma, A., Verma, AK., Gupta, RK., Dwivedi, PD. (2019). A comprehensive review on mustard-induced allergy and implications for human health.Clinical reviews in allergy & immunology, 57(1): 39-54.
116. Sharp, MF., Lopata, AL. (2014). Fish allergy: in review. Clinical reviews in allergy & immunology, 46(3): 258-271.
117. Sheffer, AL., Soter, NA., McFadden, Jr, ER., Austen, KF. (1983). Exercise-induced anaphylaxis: a distinct form of physical allergy. Journal of Allergy and Clinical Immunology, 71(3): 311-316.
118. Sheffer, AL., Tong, AK., Murphy, GF., Lewis, RA. et all. (1985). Exercise-induced anaphylaxis: a serious form of physical allergy associated with mast cell degranulation. Journal of Allergy and Clinical Immunology, 75(4): 479-484.
119. Shek, LPC., Cabrera-Morales, EA., Soh, SE., et all. (2010). A population-based questionnaire survey on the prevalence of peanut, tree nut, and shellfish allergy in 2 Asian populations. Journal of Allergy and Clinical Immunology, 126(2): 324-331.
120. Shen, HD., Choo, KB., Tang, RB., Lee, CF., et all. (1989). Allergenic components of Candida albicans identified by immunoblot analysis. Clinical & Experimental Allergy, 19(2): 191-196.
121. Shriver, SK., Yang, WW. (2011). Thermal and nonthermal methods for food allergen control. Food Engineering Reviews, 3: 26-43.
122. Sicherer, SH., Sampson, HA. (2018). Food allergy: a review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. Journal of Allergy and Clinical Immunology, 141(1): 41-58.
123. Simons, FER., Ardusso, LRF., Bilò, MB., El-Gamal, YM., et all. (2011). World allergy organization guidelines for the assessment and management of anaphylaxis. World Allergy Organization Journal, 127(3): 587-593.
124. Simons, FER., Ardusso, LRF., Dimov, V., Ebisawa, M., et all. (2013). World Allergy Organization Anaphylaxis Guidelines: 2013 update of the evidence base. International archives of allergy and immunology, 162(3): 193-204.
125. Slavin, J. (2004). Whole grains and human health. Nutrition research reviews, 17(1): 99-110.
126. Srisuwatchari, W., Piboonpocanun, S., Wangthan, U., Jirapongsananuruk, O., et all. (2020). Clinical and in vitro cross-reactivity of cereal grains in children with IgE-mediated wheat allergy. Allergologia et immunopathologia, 48(6): 589-596.
127. Stephen, JN., Sharp, MF., Ruethers, T., Taki, A., et all. (2017). Allergenicity of bony and cartilaginous fish–molecular and immunological properties. Clinical & Experimental Allergy, 47(3): 300-312.
128. Şener, O., Kartal, Ö., Güleç, M., Baysan, A., et all. (2012). Gıda ile ilişkili egzersiz anafilaksisi: olgu sunumu. Gulhane Medical Journal, 54(4): 320-322.
129. Tarlo, SM., Broder, I. (1982). Tartrazine and benzoate challenge and dietary avoidance in chronic asthma. Clinical & Experimental Allergy, 12(3): 303-312.
130. Taş, NG., Gökmen, V. (2017). Phenolic compounds in natural and roasted nuts and their skins: a brief review. Current Opinion in Food Science, 14: 103-109.
131. Tekinşen, OC., Atasever, M., Keleş, A., Tekinşen, KK. (2002). Süt, yoğurt, tereyağı, peynir: üretim ve kontrol. 1.Baskı, Selçuk Üniversitesi Yayınları, Konya, Türkiye; pp. 7-32
132. Thompson, T., Kane, RR., Hager, MS. (2006). Food allergen labeling and consumer protection act of 2004 in effect. Journal of the American Dietetic Association, 106(11): 1742-1744.
133. Tian, H., Guo, G., Fu, X., Yao, Y., et all. (2018). Fabrication, properties and applications of soy-protein-based materials: A review. International journal of biological macromolecules, 120: 475-490.
134. Turan, H., Kaya, Y., Sönmez, G.. (2006). Balık etinin besin değeri ve insan sağlığındaki yeri. E.Ü. Su Ürünleri Dergisi, 21(1-3): 505-508.
135. Walt, VD., Anita, Lopata., AL, Nieuwenhuizen, NE., Jeebhay, MF. (2010). Work-related allergy and asthma in spice mill workers–the impact of processing dried spices on IgE reactivity patterns. International archives of allergy and immunology, 152(3): 271-278.
136. Venugopal, V., Gopakumark. (2017). Shellfish: nutritive value, health benefits, and consumer safety. Comprehensive Reviews in Food Science and Food Safety, 16(6): 1219-1242.
137. Verma, AK., Kumar, S., Das, M., Dwivedi, PD. (2013). A comprehensive review of legume allergy. Clinical reviews in allergy & immunology, 45(1): 30-46.
138. Victora, CG., Bahl, R., Barros, AJD., França, GVA., et all. (2016). Breastfeeding in the 21st century: epidemiology, mechanisms, and lifelong effect. The Lancet, 387(10017): 475-490.
139. Wagner, S., Breiteneder, H. (2002). The latex-fruit syndrome. Biochemical Society Transactions, 30(6): 935-940.
140. Wang, J., Sampson, HA. (2007). Food anaphylaxis. Clinical & Experimental Allergy, 37(5): 651-660.
141. WHO (World Health Organisation). Nutrition. WHO Global Data Bank on Infant and Young Child Feeding, Erişim adresi: https://www.who.int/nutrition/databases/infantfeeding/en/ [Erişim tarihi: 02.03.2021]
142. Yagami, T. (2002). Allergies to cross-reactive plant proteins. Latex-fruit syndrome is comparable with pollen-food allergy syndrome. International archives of allergy and immunology, 128(4): 271-379.
143. Yücecan, S. (2008). Optimal Beslenme. 1. Baskı, Sağlık Bakanlığı Yayın No 727, Ankara, Türkiye; pp. 3-24
144. Zengin, N., Yüzbaşıoğlu, D., Ünal, F., Yılmaz, S., et all. (2011). The evaluation of the genotoxicity of two food preservatives: sodium benzoate and potassium benzoate. Food and Chemical Toxicology, 49(4): 763-769.