Comparative analysis of some commonly consumed allergic food materials

  • MOUMITA PAUL Department of Biotechnology, Techno India University, West Bengal, EM 4, Sector-V, Salt Lake, Kolkata-700091, West Bengal
  • SUBARNA BAG Department of Biotechnology, Techno India University, West Bengal, EM 4, Sector-V, Salt Lake, Kolkata-700091, West Bengal
  • SOUMILI DUTTAGUPTA Department of Biotechnology, Techno India University, West Bengal, EM 4, Sector-V, Salt Lake, Kolkata-700091, West Bengal
  • Malavika Bhattacharya Department of Biotechnology, Techno India University, West Bengal, EM 4, Sector-V, Salt Lake, Kolkata-700091, West Bengal

Abstract

Abstract


Background


Food allergy is turning out to be one of the vital causes of death in all countries irrespective of the socio-economic status of the people. The extent of mortality from food allergens has increased several folds in the last decade. This has brought research on food allergy and its causative properties to the front. Human beings have the natural power to fight with an allergen, ranging from viruses to food. But in the case of immune-compromise or some other defects in the immune system, individuals can react against some food allergic component(s). Various studies have indicated that cereal or grain particles are more allergic materials than fruits or vegetables.


 


Objective


This study was carried out with the main objective of understanding the variations in various biochemical parameters of a few foods commonly consumed and known to elicit allergic reactions.


 


Methods


In this study, a few food materials known to elicit allergic reactions in some individuals were selected and comparative analysis (qualitative and quantitative) was performed in an attempt to understand the basis of their differential responses.


 


Results


The studies indicated difference in various biochemical parameters and anti-oxidative properties between equivalent quantities of the food samples.


 


Conclusion


Our study has revealed differential levels of nutrient contents and anti-oxidative properties between equivalent quantities of the samples of allergic food materials. These findings can be used for further research on the underlying mechanisms of their action.


Keywords: Food allergy, Biochemical attributes, Non-communicable diseases, Dietary habits, Nutrition

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How to Cite
PAUL, M., BAG, S., DUTTAGUPTA, S., & Bhattacharya, M. (2019). Comparative analysis of some commonly consumed allergic food materials. Journal of Drug Delivery and Therapeutics, 9(2-s), 188-192. https://doi.org/10.22270/jddt.v9i2-s.2602