Taylor S L, Hefle S L
University of Nebraska, Food Allergy Research & Resource Program, Department of Food Science & Technology, Lincoln, Nebraska, USA.
Allergy. 2001;56 Suppl 67:64-9. doi: 10.1034/j.1398-9995.2001.00920.x.
Foods contain a wide range of food ingredients that serve numerous technical functions. Per capita consumer exposure to most of these food ingredients is rather low with a few notable exceptions such as sugar and starch. Some food ingredients including edible oils, hydrolyzed proteins, lecithin, starch, lactose, flavors and gelatin may, at least in some products, be derived from sources commonly involved in IgE-mediated food allergies. These ingredients should be avoided by consumers with allergies to the source material if the ingredient contains detectable protein residues. Other food ingredients, including starch, malt, alcohol and vinegar, may be derived in some cases from wheat, rye or barley, the grains that are implicated in the causation of celiac disease. If these ingredients contain gluten residues, then they should be avoided by celiac sufferers. A few food ingredients are capable of eliciting allergic sensitization, although these ingredients would be classified as rarely allergenic. These ingredients include carmine, cochineal extract, annatto, tragacanth gum and papain. Food manufacturers should declare the presence of allergenic food ingredients in the ingredient listings on product labels so that allergic consumers can know to avoid these potentially hazardous products.
食品含有多种具有众多技术功能的食品成分。人均摄入的大多数此类食品成分含量较低，但糖和淀粉等少数成分除外。一些食品成分，包括食用油、水解蛋白、卵磷脂、淀粉、乳糖、香料和明胶，至少在某些产品中，可能来源于通常与IgE介导的食物过敏有关的来源。如果这些成分含有可检测到的蛋白质残留物，对源材料过敏的消费者应避免食用。其他食品成分，包括淀粉、麦芽、酒精和醋，在某些情况下可能来源于小麦、黑麦或大麦，这些谷物与乳糜泻的病因有关。如果这些成分含有麸质残留物，乳糜泻患者应避免食用。有几种食品成分能够引发过敏致敏，尽管这些成分被归类为罕见的过敏原。这些成分包括胭脂红、胭脂虫提取物、胭脂树橙、刺梧桐树胶和木瓜蛋白酶。食品制造商应在产品标签的成分列表中声明致敏食品成分的存在，以便过敏的消费者知道避免这些潜在危险的产品。
