Levels of IgG antibodies produced to several food samples were measured by analysis of serum using enzyme-linked immunosorbent assays (ELISAs).įor the experimental rodent studies, peanut was administered directly by gavage to non-pregnant animals and lactating dams.įind more about this project and other FSA food safety-related projects at the Food Standards Agency Research webpage. Oral allergy syndrome pollens and cross-reacting foods. Bet v 2: Birch pollen profilin, regarded as a minor allergen. The oral allergy syndrome (OAS) is caused by cross-reactivity between similar proteins that are found in certain fresh foods (fruit, vegetables and nuts). This study also aimed to determine whether administration of peanut to the mother during lactation could affect the immune status of the offspring.įor the first part of the study, human blood cells were cultured with food extracts and the responses of the cells analysed. Finally, serum levels of IgG antibodies to several foods (including peanut, brazil nut, soy and lupin) were analysed in order to establish a measure of antigen exposure in contrast to IgE antibody sensitisation.Ī related experimental study involving rodents was conducted to establish if tolerance to peanut could be induced by oral administration (i.e. Food Cross-reactivity List Nuts, Legumes, Fruits and Vegetables. The interaction between cells that present antigens to the immune system and T cells was also examined. T cells (cells involved in generating an allergic response) were analysed and their reactivities to independent stimuli and to food antigens (including peanut, soy, hazelnut, brazil nut, lupin, and egg and milk antigens) assessed. The project investigated cellular reactivities in individuals reacting to peanut and to other foods, and compared these with results from healthy control subjects. Natural Resources, Conservation, and Environment.
Farms and Agricultural Production Systems.
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