Food Allergy: From Sensitization Mechanism to Control Strategy

被引：2
作者：
Fu L. [1 ]
Wang Y. [1 ]
机构：
[1] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 19期
关键词：
Allergen epitope; Evaluation and detection; Food allergy; Gut microbiome; Hypo-/non-allergenic foods; Intestinal mucosal immunity; Oral immunotherapy;
D O I：
10.7506/spkx1002-6630-20210726-302
中图分类号：
学科分类号：
摘要：
Food allergy has become a worldwide food safety and public health problem that receives increased attention in recent years. In this review, we systematically reviews the recent progress in the field of food allergy including the epidemiologic characteristics, pathogenesis and potential risk factors of food allergy, the identification, characterization and detection technologies for food allergens, food allergy diagnosis and control, and food allergen labeling and risk assessment. Furthermore, we discuss the bottleneck challenges and strategies for research on food allergy and allergens. We believe that this review will provide a reference for the prevention and control of food allergy, the development of hypo-/non-allergenic foods, and food allergen risk. © 2021, China Food Publishing Company. All right reserved.
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页码：1 / 19
页数：18
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