Comparative analysis of some commonly consumed allergic food materials
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
DOI
https://doi.org/10.22270/jddt.v9i2-s.2602Published
Abstract Display: 510 
PDF Downloads: 542 How to Cite
Issue
Section
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
How to Cite
.